Crescent Cherry Cheesecake Cobbler is layers of crescent rolls, cheesecake and cherry pie filling. Any flavor of pie filling works great!
CRESCENT CHERRY CHEESECAKE COBBLER
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.
CAN I USE ANY PIE FILLING FOR THIS COBBLER?
The fun of these types of recipes is you can keep changing them up by using different types of canned pie filling. Blueberry and Strawberry fillings are also pretty scrumptious with this! I love the way the cherries look. They are so bright and red. Great for a holiday dessert! Plus, I just really love cherry cheesecake. Make this dessert, you will not be disappointed!
WHAT YOU’LL NEED:
crescent rolls
cream cheese
sugar
vanilla extract
cherry pie filling
unsalted butter
STEP-BY-STEP INSTRUCTIONS TO MAKE CRESCENT CHERRY CHEESECAKE COBBLER:
Preheat oven to 350F degrees. Spray an 8×8 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 1/2 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 1/4 cup sugar evenly over the melted butter.
Bake for about 35-45 minutes.
Top crust should be golden brown in color.
Enjoy!
CRESCENT CHERRY CHEESECAKE COBBLER
Crescent Cherry Cheesecake Cobbler is layers of crescent rolls, cheesecake and cherry pie filling. Any flavor of pie filling works great. So good!
Print Pin RatePrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 9
Calories: 404kcal
Ingredients
- 1 (8 oz) tube crescent rolls
- 12 oz (1 1/2 blocks) cream cheese, softened
- 3/4 cup granulated sugar, divided use
- 1 tsp vanilla extract
- 1 (21 oz) can cherry pie filling
- 1/4 cup unsalted butter (1/2 stick), melted
Instructions
- Preheat oven to 350F degrees.
- Spray an 8 x 8 baking dish with nonstick cooking spray.
- 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.
- Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth. Then add in vanilla extract 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 1/4 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.
Notes
This must be kept refrigerated if not eaten the same day it’s made.
Nutrition
Calories: 404kcal | Carbohydrates: 46g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 376mg | Potassium: 121mg | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 2.4mg | Calcium: 46mg | Iron: 0.6mg
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Rachel says
Can you use Splenda instead of sugar?
Brandie @ The Country Cook says
Hi Rachel! Yes you could. I like to use Stevia in the Raw because it measures cup for cup – just like sugar! 🙂
L says
Oh my! I made this yesterday and it was so good that it’s all gone today!!! Great recipe! Husband said that he now has a new favorite out of all the things I bake!
Jeannine says
For the Aussies. Crescent dough is a bread dough rolled thin It is a triangle rolled from the large end to make a dinner roll..So our rolls come in a can of eight flat triangles that can be torn apart to roll.
Carol says
OMG!This was delicious!
I used blueberry pie filling(…barely needed …2/3’s of the can,…just one package of cream cheese,added almost a whole grated Meyers lemon rind ,about a 1-2 tsp.of the lemon juice squeezed over the pie filling,just to spark the blueberries…next time I will double the pan size.So easy any fruit would be great!
Alicia J. says
Could you use a modified version of pecan pie filling? Mix the dry ingredients of the pecan pie filling in with the cream cheese?
Lesley says
can I double the recipe? If so is everything doubled?
Michelle says
I tried this recipe tonight for the first time. YUMMY!!! And easy!!! Thanks for sharing.
Mindy says
Love this my work family loves it and I have used rasberry seedless jam and is delicious thank you
Mindy says
I double it for work and bake in a 9-13 bakes about 45-60 minutes I put a large cookie sheet on bottom rack in case it bubbles over
Colleen E McCune says
Think I will try mine with a can of blackberry pie filling and top it with a little bit of vanilla sugar on the top crust. Then put a scoop of vanilla ice cream on top while it’s still warm. OMG!
Molly says
Delicious and very easy for a Saturday morning. Thanks for sharing. This would be perfect for a potluck. Thanks for taking the time to share this with us.
Martha Stewart says
I made this a while back and loved it. Was looking at the recipe again to make for our anniversary. ON the page in the ingredients it says unsalted butter. In the printable version at the bottom of the page it just says butter. Which is correct? i used unsalted the firs time so I will again.
Brandie @ The Country Cook says
Hey Martha! Yes, they should both say unsalted. Thanks for pointing that out. Let me go fix it!
sandy says
This is so good. I made it the other night. Wow a perfect Valentine dessert.
Shelby says
Can you use regular butter instead of unsalted butter?
Brandie @ The Country Cook says
Hi Shelby. You sure can if that’s all you have on hand. 🙂
Cindy says
Could not be easier (or yummier!) I’ve made it with peach pie filling and blueberry pie filling too!
Sylvia says
This is delicious! I have made it seversl times.
Kathy says
Can u use a glass pan for the crescent cheese cake cobbler
Brandie @ The Country Cook says
Hi Kathy – you can. 🙂
Cherry says
Can I assemble this the night before and bake it the next day?
Brandie @ The Country Cook says
I haven’t tried it myself but you should be able to. You may need to add on to the cooking time a bit since you’re cooking it from right out of the refrigerator. 🙂
Sylvia Griffith says
I think I have died and gone to heaven. This sure isn’t going to serve nine. It’s all mine. Thank you so much.
Carol says
I’m going to try making this with Pepperidge Farm Puff Pastry instead of Crescent roll dough. Do you think it will come out the same
Cathie says
Hi there! I live in Vermont and can buy the cresent rolls in sheet form in the can…No seams to fix….
Nan says
I made this but the crescent rolls didn’t bake all the way through and were doughy in the middle. I baked until golden brown on top but still wasn’t done. I used a glass Corelle baking dish so maybe that was the problem? The parts that baked were good.
Brandie @ The Country Cook says
Hi Nan – it’s possible. I have found that most baked goods tend to turn out better in metal baking pans or stoneware.
Donna says
I’ve made this many times. I like to double it and put it in a 9 x 13 pan. I spread 2 different kinds of pie filling on each half. Delicious!!!!