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.
VIDEO INCLUDED BELOW:
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.
WHAT YOU’LL NEED:
crescent rolls
cream cheese
sugar
vanilla extract
cherry pie filling
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.
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.
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!
Originally published: December 2013
Updated & republished: January 2020
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!
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.
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
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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.
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!!!!
This recipe was soooo good! Loved it! Thanks for sharing
Sounds great
Can this be doubled in a 9×13 pan?
Can this be prepped in the morning & baked in the evening?