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.
TIPS FOR MAKING THIS COBBLER:
- You can pretty much use any pie filling for this: Strawberry, blueberry 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
sugar
vanilla extract
cherry pie filling
butter
HOW TO MAKE CRESCENT CHERRY CHEESECAKE COBBLER:
Preheat oven to 350F degrees. Spray an 8x8 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.
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.
Then sprinkle ¼ cup sugar evenly over the melted butter.
Bake for about 35-45 minutes.
Top crust should be golden brown in color.
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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!
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Servings: 9
Calories: 404kcal
Ingredients
- 1 (8 oz) tube crescent rolls
- 12 oz (1 ½ blocks) cream cheese, softened
- ¾ cup granulated sugar, divided use
- 1 teaspoon vanilla extract
- 1 (21 oz) can cherry pie filling
- ¼ cup unsalted butter (½ 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 ½ 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 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.
Video
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
Nutritional Disclaimer
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Rick Wade
Tasty recipe
Vicki Hasting
Can I make this recipe into a 9 x 13 pan? Would I double the recipe and how would I bake this for? Thank you.
Brandie @ The Country Cook
I'm sorry I haven't tested it as a doubled recipe
Kelly
I double it this way. Its still delicious
Woody
Brandie I love your recipes I can always trust they will be good, thank you so much! Have made this just as written, and also using all low calorie ingredients, I decided to only make it a few times a year as written as it is just too good not to indulge with. After reading many comments and your notes I did bake the bottom layer for 8 min first then followed the recipe as written, I did add 1 egg to the cream cheese as several comments suggested and I did cut back to 3 TBS of butter for the top. I baked it in a Pyrex 8x8 glass dish for 35 minutes then covered the edges with foil and baked another 10 minutes, it cooked perfectly no issues for me. Made it with Blueberry filling this time and its ready for our Easter meal!! Again, thank you and keep up the great recipes.
DeeDee
This is delicious! I did have a hard time getting the butter/sugar topping to crystallize. I ended up turning the broiler on low for a few minutes. Honestly, I like this better cold the next day
Pam
I made this using a glass pan. The bottom crust was quite over done. While the top crust took 60 min to cook. How can I keep the bottom crust from over cooking?
Brandie @ The Country Cook
Unfortunately glass pans don't do great with many baked goods (especially pastry the dishes) and don't heat quite as evenly. Porcelain or ceramic is going to be your best option. Alternatively, ou can try to layer the bottom with parchment paper, then cover the top with aluminum foil for the first half of baking to give time for the bottom to cook and keeping the top from browning too quickly.
Kimberly E Libick
Hi Pam,
I use a 9x13 glass pan as well. I usually put it on a cookie sheet to keep the bottom from getting over done. I also cook it for 20-30 min without butter on top so it gets done. I've made it several times where the top is doughy. This was the best way I've found to even it out.
alice fleming
Sounds so good. I want to try and make it.
Jolene
So good! I baked the bottom crust for 8 minutes at 350 before assembling. I also only used half the melted butter. I basted the top crust before baking and again half way through. This reminds me of toaster strudel. So many compliments!
Addison
I used caramel apple filling on my cheesecake, and it was delicious. Your recipe is awesome!❤️
Marlene
I made this for dessert tonight. I didn’t have cherry pie filling so I used blueberry. Then, I had the crescent rolls sitting on the counter for a bit so they were really hard to roll out for the top crust. So I figured what the heck....I just tore off pieces and laid them wherever. So mine is not nearly as pretty as yours, but, boy is it ever GOOD!!! And so easy - definitely a keeper. Going to keep ingredients on hand for a quick dessert when needed. Thanks for the recipe!!
Oksana
My husband loved it so much. I make it every few weeks. Thank you so much.
Linda Biles
Excellent recipe, easy with only a few ingredients. I've made it twice this week! The second time, I found Crescent Roll Sheets and I truly liked the presentation and didn't have to mess with putting the single crescents together. My guest took the recipe home with them.
JC
I recently received an air fryer. The instructions said you can use it for anything you put in the oven.
Do you think this would work ?
Brandie @ The Country Cook
Hi JC! Hmmmmm...that's a good question. I am honestly not sure. I hate to say yes when I haven't tested it out myself. It seems like it would. I would just be careful in making sure the crust doesn't get brown while the inside isn't even warmed up yet.
Annette Minarcin
Thank you for sharing cant wait to try. You made it look so easy!
Martin E Osborne
Great quick desert!!!!! I made it one afternoon during the stay at home quarantine , and everyone loved it!
angel
Yum I see those who added eggs to the cream cheese mixture if so how many just cream cheese, sugar vanilla, and eggs? Thank you
Wendy Ambs
My husband absolutely loved it! He said it was the best dessert I have ever made. Out of this world!!!!
Tabi
This is almost TOO delicious & so very easy! Only question I have is can this be prepped the night before & popped in the oven to bake in the morning?
This recipe has made my church friends think I'm a Master chef, thank you!!!
Patricia Townsend
This is an excellent desert. It's 'my hubbys favorite
Brandie @ The Country Cook
Thanks so much Patricia!!
Crissie Joyce
I have made this with Cherry pie filling and Strawberry and Blackberry. And today I am making it with Peach for our church Birthday social tonight. I think it will be good but so far my favorite is Strawberry. Still have to try it with Apple. But I have enjoyed making this recipe so good and easy. Thank you
Brandie @ The Country Cook
That is perfect Crissie! I love that you are experimenting with other flavors too!!
Tabitha Ward
Can this be prepped in the morning & baked in the evening?
Karen Schultz
Thank you!
Dionne Cromwell
Sounds great
Jan
This recipe was soooo good! Loved it! Thanks for sharing
Dee T.
I made this for I think, the 6th time last week.
I turned out delicious as always. I did use you tip about baking the bottom crust for 8 minutes and it was great. No doughy bottom crust. My daughter doesn't even really like cherry filling (I used one from Aldi, so far my favorite) but she loves this dessert. It will always be a definite keeper!!! Great recipe Brandie!!!!
Sara L Marx
I made this recipe yesterday.
It was very good and very simple to do!
Be sure to bake it until the top crust is very brown---like in the video photo. Mine was not quite that brown (baked 40 minutes) and it could have used the other 5 minutes since the top crust underneath where it meets the cherries was still a little doughy.
holly
i have made this quite a few times, & have used strawberry & also blueberry filling...each one was delicious...so much so that i double the recipe in a 13x9 pan!
Joy Crawford
This was delish! I love cherries! I made it today and have a picky or I should say he’s addicted to fast foods but my son really liked this because it reminded him and me of a turnover McDonald’s used to sell.
Joy
Donna
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!!!!
Brandie @ The Country Cook
Hi Nan - it's possible. I have found that most baked goods tend to turn out better in metal baking pans or stoneware.
Cathie
Hi there! I live in Vermont and can buy the cresent rolls in sheet form in the can...No seams to fix....
Carol
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
Sylvia Griffith
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.
Cherry
Can I assemble this the night before and bake it the next day?
Brandie @ The Country Cook
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. 🙂
Paula
I would like to start prepping my dessert for thanksgiving. Can I prepare this and freeze.
Kathy
Can u use a glass pan for the crescent cheese cake cobbler
Brandie @ The Country Cook
Hi Kathy - you can. 🙂
Denise
cam i use puffed Pastry instead of crescent rolls
Brandie @ The Country Cook
Hi Denise - I haven't tested it with puff pastry. I am sure you could. If you try it - please let me know how it turns out!
Sylvia
This is delicious! I have made it seversl times.
Cindy
Could not be easier (or yummier!) I've made it with peach pie filling and blueberry pie filling too!
Shelby
Can you use regular butter instead of unsalted butter?
Brandie @ The Country Cook
Hi Shelby. You sure can if that's all you have on hand. 🙂
sandy
This is so good. I made it the other night. Wow a perfect Valentine dessert.
Martha Stewart
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
Hey Martha! Yes, they should both say unsalted. Thanks for pointing that out. Let me go fix it!
Molly
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.
Colleen E McCune
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!
Mindy
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
Mindy
Love this my work family loves it and I have used rasberry seedless jam and is delicious thank you
Michelle
I tried this recipe tonight for the first time. YUMMY!!! And easy!!! Thanks for sharing.
Lesley
can I double the recipe? If so is everything doubled?
Alicia J.
Could you use a modified version of pecan pie filling? Mix the dry ingredients of the pecan pie filling in with the cream cheese?
Carol
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!
Jeannine
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.
L
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!
Rachel
Can you use Splenda instead of sugar?
Brandie @ The Country Cook
Hi Rachel! Yes you could. I like to use Stevia in the Raw because it measures cup for cup - just like sugar! 🙂
Henry
How long in a "convection" oven ?
LottaMoxie
20 minutes in mine was all it took for the top to be browned. However, the bottom layer was all dough. Might be the convection process that didn’t bake that layer.. If I make it again, I will pop the bottom layer in first by itself
Michelle
Anyone else feel that it asks for too much butter on top?
Michelle
Making it with mixed berry pie filing! So good!
Roman
Anyone ever try this in a Dutch Oven over a camp fire. If so, ant hints or recommendations?
Jeanette
Think I'll make peach and sprinkle pie filling layer with cinnamon before adding top crust. Also, I find that cherry is even better with almonds. I'd add about a teaspoon of almond extract to cherry pie filling, then top the whole thing with sliced almonds. Yuuuum!
I'd suggest our Aussie friend try phillo dough, several layers each on top and bottom. It wouldn't be the same, but would be wonderful, I bet.
Lindi
This looks amazing ... But here in Australia we don't have the credents rolls could you please explain what is a cresent roll..
Like raw crossiants, or scone/biscuit dough or just a plain dough...
Thankyou
Lindi Xxx
Brandie @ The Country Cook
I have a lot of Australian followers so perhaps one of them can help you with this. It's hard to explain because it is something uniquely American. It's not like an American biscuit (like your scones). It's also not as light and layered as puff pastry or croissants. However, if it were me, I would go with croissant dough (if you have that) since it is the closest one that I think would work 🙂
wendi strei
This looks delicious.
Tammy Pettibone
A++
I just made this tonight. I added 1 egg to the cream cheese and mmmmmmmm it is so good, It came out of the oven looking very beautiful.
Would highly recommend!
Brandie @ The Country Cook
Thanks so much Tammy!
Anonymous
Someone asked if they could add an egg to the cream cheese mixture. I add a large egg to it and the result is a layer that rises and tastes like a cheesecake........yummy
Anonymous
I've made this with blueberry pie filling and raspberry pie filling and both were amazing. This recipie is so quick and easy and delicious!! This has become my go-to dish when I need to take a dish somewhere!
The first time I made this, the top was soupy with the melted butter and I had to soak some of it up with a paper towel and leave it in the oven extra long. The last couple times I made this, I used about half the amount of melted butter for the top and it was perfect! 🙂
Anonymous
I made this today. Oh my...oh my...oh my! Thank You!
Anonymous
Would I be able to add an egg to the cream cheese mixture?
Anonymous
How would pumpkin work as the filling?
The recipe sounds wonderful..thanks!
Cynthia Griffin
I have these in the oven right now, about four minutes to go, and thank goodness, because if I get asked ONE more time when they will be ready to eat, I might just go nuts! They look and smell delicious.
Anonymous
If I double the recipe, should I cook for a longer amount of time?
Brandie @ The Country Cook
Donna, yes I would store it in the fridge if it's not all eaten the same day it's made 🙂
Donna Crum
Made this yesterday but doubled the recipe (9x13”) and used Grand’s Crescent rolls. With doubling recipe I learned not to double the butter poured on top as it took longer to bake and the crescent rolls were very dark. For us doubling the sugar topping was not necessary either. I still only used 1/4 cup as originally called for.
This will sound like a dumb question to some but - should this be stored in the fridge?
Being cream cheese I thought it did but others in my house feel different.
Thanks!
L. TVEDT
Used Comstock Simply Blueberries, but I would recommend to use their regular filling not simply. Loved recipe, will make again.
crysrupp
I just made this, and already had a piece. Super easy. DELISH! I will be making this again soon.
karen Louise
I used Musselman's Blackberry pie filling that is free of High fructose corn syrup. which has 17 grams of sugar in a 1/3 cup. and used Agave instead of sugar. Just put it in the oven, cannot wait to try out on my friends.
Jaye6687
Brandie, I love your recipes! I just made and devoured this Cherry Cheesecake Cobbler! It was so easy and more importantly..Delicious! I plan to try with blueberry.
Thank You for sharing your recipes!
Anonymous
I'm wondering if I made this the night before and brought it to my meeting the next day how the dessert would do. Anyone ever tried?
Rhonda
I made this with peach pie filling. It was delish! My hubby (who is not especially a lover of sweets) loved it! I now have it in the over trying it with apple pie filling. Next is strawberry.
Jnell
I have used apple, apricot and cherry, all are really good.
Jess
This will probably sound a bit strange but my husband and I found this to be much better the second day! I will be making this today but will refrigerate and eat later. Yum!
Anonymous
THIS WAS DELICIOUS!!! I used the lower fat cream cheese and sugar free cherry pie filling and was AWESOME!! Will be making this again!!! 🙂
Rose Cafin
Tried this tonight with apple. Wonderful and no leftovers!!! Grandchildren are asking when we can make it again. Next time I think will be blueberry.
labbie1
This looks great! I am making as I type but with apple filling! Can't wait! 🙂
Christina Evans
wow, I love your baking dish, where did you get it?
Sharon
She said she got it from Target and it's made by Corringware.
Lisa Lauer
Made this and it is fabulous!!!
Anonymous
Looks yummy, might try using a homemade crescent roll recipe with this.
Debbie Murray
I made a cherry and a raspberry for my family Christmas party, and it was DELICIOUS! Thanks for sharing the recipe with us! xo
shelley adams
How hard would it be to double this recipe and bake it in a 13 x 9 pan? Has anyone tried this?
G. Gentry
Haven't tried it, but I don't know why it wouldn't work. That's the way I'll do it.
Dana
I just did that....doubled Everything but the butter and the sugar on top...its fabulous!! Oh and I added
a 1/4 cup of chocolate chips. Amazing!
DAISY sYNOWIEC
I wonder if you could use phyllo dough?
Kari Shifflett
Yum!
BeckyA59
I have to say, as an experienced baker, using a VERY simple recipe, I managed to mess it up quite well! I thought I had pie filling but did not. So, I figured, crushed pineapple (drained) and coconut would taste delicious. Mixed up the cream cheese, put the pineapple and coconut on the pastry, put on the top pastry, whoops forgot the cream cheese on the bottom! So my layers were backwards! Testament to the simplicity of your recipe. It's still delicious! Next time I'll do it right!
Mimi G
Oh My Word.......DELICIOUS!!!!!!!!!!! I'm Hooked! Thank you!
Mimi G
Just put this in the oven........easy peasey!!!!!!! Can't wait to taste. Thanks for another simple, easy to find ingredients, super simple to make and (I know) just delicious recipe!!
Randy
about to make Peach with this recipe
Kristen
OMG, I have been making this for a couple of years now and it was an adaptation of the crescent cream cheese danish. I am so glad that other people found out how to do this because it is awesome! My significant other asks for it on a weekly basis. I have tried cherry, blueberry, strawberry and apple. The best, we think, so far...apple! The lemon sounds good too, though!
Pat
When making the apple do you use fresh apples or canned?
Judy Watt
Apple Pie Filling!
mamagoldielocks
I make something similar to this using blueberry pie filling....but the cherry looks so pretty and festive!
I love that white baking dish....could you share where you got that!? Or what company makes it!?
Keep up the good work! 🙂
Brandie @ The Country Cook
Hi! I actually purchased it at Target. It's made by Corningware and the color is French White. I am loving these baking dishes with handles!
Lea Ann
I like this because of the cream cheese! Reminds me of a something I buy at a local pastry shop. Pinned.
Anonymous
Lemon pie filling is marvelous also. Instead of adding sugar before baking, dust with confectioners sugar when cooled.
Gail De La Torres
i used peach....yummy
Elizabeth McDermott
Great recipe Brandie! Dolly great idea with the lemon, will try it with blueberry! Enjoy all!
Beth
I found crescent dough in sheets just recently...I was so happy!!!
I made your cherry pie bite recipe except I used apple pie filling, my family loves them! Thanks!!!
Brandie @ The Country Cook
Yay! Thank you so very much!
Pamela @ Brooklyn Farm Girl
I love how easy and yummy this looks!
ejlown
Hey Brandie,
You know you are not fair. I haven't worked off Thanksgiving fat and now I have have another delicious recipe of yours to make. Maybe I'll eat this one one the treadmill 🙂 Can't wait to try it!
Brandie @ The Country Cook
Hahaa! I like that idea!
Lisa Callahan
this looks really easy and really good!!!
James
SOUNDS SO GOOD AND EASY FOR YOUNG PEOPLE TO ENJOY MAKING TOO!!!
Brandie @ The Country Cook
Definitely! Also, Pillsbury makes crescent rolls into sheets now for baking. So, if you can find those, that makes it even easier to make!
Anonymous
This is also good with apple pie filling and sprinkled with cinnamon sugar.
MARCIA PACAK
was wondering if we could sub!! thx
Dolly v.
OOOH!!! Going to make this! Think I will try strawberry pie filling and maybe a tad of lemon in the cream cheese!! Thank you for the recipe...!
Brandie @ The Country Cook
Good idea with the strawberry. Lemon will help balance out the sweetness since strawberry pie filling can be super sweet. 🙂
Tina Deason
Add a 1/2 cup of fresh or canned pineapple pieces to the cherry pie filling & a dash of nutmeg, it really enhances the cherries.
Mike Ruesing
I made this tonight but used no sugar added filling and stevia sugar blend turned out fantastic and didnt miss all the carbs and sugar
Helen Charbonneau
I made this adding eggs and cinnamon and vanilla and sugar to the cream cheese. I used Strawberry pie filling with cresent roll on top and bottom. It was really good. I baked it for hour ten minutes.
Karen Wright
I just made something very similar to this for Thanksgiving breakfast. I just called it a danish instead. It was SO easy and delish!