1/4 cup (1/2 stick) unsalted butter, melted
Finally, top with remaining crescent roll dough. Do your best to stretch it out on top and seal the seams of the crescent rolls.
Crescent Cherry Cheesecake Cobbler
Ingredients
- 1 8 oz tube crescent rolls
- 12 oz cream cheese softened, 1 1/2 blocks
- 3/4 cup granulated sugar divided use
- 1 tsp vanilla extract
- 1 21 oz can cherry pie filling
- 1/4 cup butter melted, 1/2 stick
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.
Recipe Notes
This must be kept refrigerated if not eaten the same day it’s made.
I just made something very similar to this for Thanksgiving breakfast. I just called it a danish instead. It was SO easy and delish!
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…!
Good idea with the strawberry. Lemon will help balance out the sweetness since strawberry pie filling can be super sweet. 🙂
SOUNDS SO GOOD AND EASY FOR YOUNG PEOPLE TO ENJOY MAKING TOO!!!
Definitely! Also, Pillsbury makes crescent rolls into sheets now for baking. So, if you can find those, that makes it even easier to make!
This is also good with apple pie filling and sprinkled with cinnamon sugar.
this looks really easy and really good!!!
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!
Hahaa! I like that idea!
I love how easy and yummy this looks!
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!!!
Yay! Thank you so very much!
Great recipe Brandie! Dolly great idea with the lemon, will try it with blueberry! Enjoy all!
i used peach….yummy
Lemon pie filling is marvelous also. Instead of adding sugar before baking, dust with confectioners sugar when cooled.
I like this because of the cream cheese! Reminds me of a something I buy at a local pastry shop. Pinned.
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! 🙂
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!
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!
about to make Peach with this recipe
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!!
Oh My Word…….DELICIOUS!!!!!!!!!!! I'm Hooked! Thank you!
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!
Yum!
How hard would it be to double this recipe and bake it in a 13 x 9 pan? Has anyone tried this?
I made a cherry and a raspberry for my family Christmas party, and it was DELICIOUS! Thanks for sharing the recipe with us! xo
Looks yummy, might try using a homemade crescent roll recipe with this.
Made this and it is fabulous!!!
wow, I love your baking dish, where did you get it?
This looks great! I am making as I type but with apple filling! Can't wait! 🙂
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.
THIS WAS DELICIOUS!!! I used the lower fat cream cheese and sugar free cherry pie filling and was AWESOME!! Will be making this again!!! 🙂
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!
I have used apple, apricot and cherry, all are really good.
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.
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?
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!
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.
I just made this, and already had a piece. Super easy. DELISH! I will be making this again soon.
Made this yesterday but doubled the recipe (9×13”) 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!
Donna, yes I would store it in the fridge if it's not all eaten the same day it's made 🙂
If I double the recipe, should I cook for a longer amount of time?
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.
How would pumpkin work as the filling?
The recipe sounds wonderful..thanks!
Would I be able to add an egg to the cream cheese mixture?
I made this today. Oh my…oh my…oh my! Thank You!
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! 🙂
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
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!
Thanks so much Tammy!