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!
A SIMPLE CHERRY DESSERT RECIPE
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.
My 10 year old made this after seeing it on Pinterest. It turned out so good and he did a fantastic job. Your instructions and step by step photos were so helpful. I wish I could post a picture on here! We all loved the taste too!
– Katie
TIPS FOR MAKING THIS COBBLER
- You can pretty much use any pie filling for this: Strawberry, blueberry, peach, apple 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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- 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 8×8-inch 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.
CRAVING MORE RECIPES?
- Blackberry Cobbler
- Banana Cobbler
- The Best Blueberry Cobbler
- Easy Apple Cobbler
- Peach Cobbler Cake
- Chocolate Cobbler
- Pumpkin Cobbler
- Peach Cobbler
- Banana Cobbler
- Easy Cherry Cobbler
- Strawberry Rhubarb Cobbler
- Cherry Pie Bars
- Blueberry Cheesecake Crescent Rolls
Crescent Cherry Cheesecake Cobbler
Ingredients
- 8 ounce tube crescent rolls (or crescent roll dough sheet)
- 12 ounces cream cheese, softened (1 1/2 blocks)
- ¾ cup granulated sugar, divided use
- 1 teaspoon vanilla extract
- 21 ounce can cherry pie filling
- ¼ cup unsalted butter (1/2 stick), melted
Instructions
- Preheat oven to 350F degrees. Spray a 2 quart (8x8x3-inch) baking dish with nonstick cooking spray.
- Combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth. Then add in vanilla extract and mix again then set aside.
- 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.
- 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 evenly on the top of the crescent rolls. Spread it out to make sure the butter covers all the dough.
- 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.
- You need a dish with higher sides (at least 3 inches if using an 8×8-inch square pan). Or you could use a 9×9-inch baking dish.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
How long in a “convection” oven ?
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
Anyone else feel that it asks for too much butter on top?
Making it with mixed berry pie filing! So good!
Anyone ever try this in a Dutch Oven over a camp fire. If so, ant hints or recommendations?
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.
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
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 🙂
This looks delicious.
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!
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
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! 🙂
I made this today. Oh my…oh my…oh my! Thank You!
Would I be able to add an egg to the cream cheese mixture?
How would pumpkin work as the filling?
The recipe sounds wonderful..thanks!
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.
If I double the recipe, should I cook for a longer amount of time?
Donna, yes I would store it in the fridge if it's not all eaten the same day it's made 🙂
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!
Used Comstock Simply Blueberries, but I would recommend to use their regular filling not simply. Loved recipe, will make again.
I just made this, and already had a piece. Super easy. DELISH! I will be making this again soon.
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.
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'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?
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 have used apple, apricot and cherry, all are really good.
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!
THIS WAS DELICIOUS!!! I used the lower fat cream cheese and sugar free cherry pie filling and was AWESOME!! Will be making this again!!! 🙂
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 looks great! I am making as I type but with apple filling! Can't wait! 🙂
wow, I love your baking dish, where did you get it?
She said she got it from Target and it’s made by Corringware.
Made this and it is fabulous!!!
Looks yummy, might try using a homemade crescent roll recipe with 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
How hard would it be to double this recipe and bake it in a 13 x 9 pan? Has anyone tried this?
Haven’t tried it, but I don’t know why it wouldn’t work. That’s the way I’ll do it.
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!
I wonder if you could use phyllo dough?
Yum!
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!
Oh My Word…….DELICIOUS!!!!!!!!!!! I'm Hooked! Thank you!
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!!
about to make Peach with this recipe
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!
When making the apple do you use fresh apples or canned?
Apple Pie Filling!
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!
I like this because of the cream cheese! Reminds me of a something I buy at a local pastry shop. Pinned.
Lemon pie filling is marvelous also. Instead of adding sugar before baking, dust with confectioners sugar when cooled.
i used peach….yummy
Great recipe Brandie! Dolly great idea with the lemon, will try it with blueberry! Enjoy all!
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!
I love how easy and yummy this looks!
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!
this looks really easy and really good!!!
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.
was wondering if we could sub!! thx
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. 🙂
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.
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
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.
I just made something very similar to this for Thanksgiving breakfast. I just called it a danish instead. It was SO easy and delish!