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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Can you use Splenda instead of sugar?
Hi Rachel! Yes you could. I like to use Stevia in the Raw because it measures cup for cup – just like sugar! 🙂
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!
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.
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!
Could you use a modified version of pecan pie filling? Mix the dry ingredients of the pecan pie filling in with the cream cheese?
can I double the recipe? If so is everything doubled?
I tried this recipe tonight for the first time. YUMMY!!! And easy!!! Thanks for sharing.
Love this my work family loves it and I have used rasberry seedless jam and is delicious thank you
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
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!
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.
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.
Hey Martha! Yes, they should both say unsalted. Thanks for pointing that out. Let me go fix it!
This is so good. I made it the other night. Wow a perfect Valentine dessert.
Can you use regular butter instead of unsalted butter?
Hi Shelby. You sure can if that’s all you have on hand. 🙂
Could not be easier (or yummier!) I’ve made it with peach pie filling and blueberry pie filling too!
This is delicious! I have made it seversl times.
Can u use a glass pan for the crescent cheese cake cobbler
Hi Kathy – you can. 🙂
Can I assemble this the night before and bake it the next day?
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. 🙂
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.
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
Hi there! I live in Vermont and can buy the cresent rolls in sheet form in the can…No seams to fix….
Hi Nan – it’s possible. I have found that most baked goods tend to turn out better in metal baking pans or stoneware.
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!!!!
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
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 13×9 pan!