Crescent Cherry Cheesecake Cobbler is layers of crescent rolls, cheesecake and cherry pie filling. Any flavor of pie filling works great!
A SIMPLE CHERRY DESSERT RECIPE
The title of the recipe might suggest that this is a crescent-shaped cobbler. Nope. It's an easy cobbler made with crescent rolls. Oh, how I love little recipes like this one! The whole flavor of the crescent roll is transformed and made into something sweet.
TIPS FOR MAKING THIS COBBLER:
- You can pretty much use any pie filling for this: Strawberry, blueberry, peach, apple or blackberry all work well.
- Oven times may vary. You want to make sure you crescent roll dough is cooked all the way through. If necessary, cover the top with aluminum foil about halfway through baking so the top doesn't get too brown while the bottom dough is still baking. Alternatively, you can pre-bake the bottom crescent roll dough for about 8 minutes before adding the topping.
- Use real butter for this, not margarine. Margarine contains oils and will make the dough soggy instead of crisp.
- Make sure your cream cheese is softened to room temperature so it will come out smooth and not lumpy.
- If you can find the crescent roll dough seamless sheets, use those to make this just a bit easier to put together.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- crescent rolls
- cream cheese
- vanilla extract
- cherry pie filling
HOW TO MAKE CRESCENT CHERRY CHEESECAKE COBBLER:
Preheat oven to 350F degrees. Spray an 8x8-inch baking dish with nonstick cooking spray. Unroll the crescent rolls. Line four (4) of them in the bottom of the baking dish. Cover the bottom entirely and seal the seams as best as possible.
Next, combine cream cheese and ½ cup sugar. Beat with an electric mixer until smooth. Then add in vanilla and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.
Then pour pie filling on top of cream cheese layer. Spread it around evenly.
Finally, top with remaining crescent roll dough. Do your best to stretch it out on top and seal the seams of the crescent rolls.
Pour melted butter on the top of the crescent rolls.
Then sprinkle ¼ cup sugar evenly over the melted butter.
Bake for about 35-45 minutes.
Top crust should be golden brown in color.
WANT MORE DELICIOUSLY EASY RECIPES LIKE THIS ONE?
Crescent Cherry Cheesecake Cobbler (+Video)
- 8 ounce tube crescent rolls (or crescent roll dough sheet)
- 12 ounces cream cheese, softened (1 ½ blocks)
- ¾ cup granulated sugar, divided use
- 1 teaspoon vanilla extract
- 21 ounce can cherry pie filling
- ¼ cup unsalted butter (½ stick), melted
- Preheat oven to 350F degrees. Spray an 8x8-inch baking dish with nonstick cooking spray.
- Combine cream cheese and ½ cup sugar. Beat with an electric mixer until smooth. Then add in vanilla extract and mix again then set aside.
- Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.
- Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.
- Spread cream cheese mixture over crescent rolls in the baking dish.
- Then pour pie filling on top of cream cheese layer. Spread it around evenly.
- Finally, top with remaining crescent roll dough. Do your best to stretch it out on top and seal the seams of the crescent rolls.
- Pour melted butter evenly on the top of the crescent rolls. Spread it out to make sure the butter covers all the dough.
- Then sprinkle ¼ cup sugar evenly over the melted butter. Bake for about 35-45 minutes.
- Top crust should look crusty and be golden brown in color. Slice and serve.
- This must be kept refrigerated if not eaten the same day it’s made.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.