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.
Can I use cream cheese fruit dip instead of cream cheese?
This was fabulous and will forever be my go-to recipe for cherry cobbler.
I doubled the recipe and made it in a 9×13 The crowd loved it.
Thanks so much Monique! I really appreciate you coming back to comment!
My husband loves this!
I have followed the recipe exactly and it is very good, but he really loves it when I use fresh strawberries and make a home made glaze using water sugar and cornstarch! The fresh strawberries take it to the next level ❤️❤️❤️
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!
We make this all the time! I always mean to come back and comment. We have made it with different types of pie filling and it always comes out perfect. Such a fun, easy and yummy dessert!
Thanks so much Sheila!! I am glad you finally commented – it really means so much to hear how a recipe turned out or if it being enjoyed!
Can you use a no-baked cheesecake instead of doing the cream cheese and sugar?
Honestly I am not sure. I’m worried the no bake cheesecake might be a little too thin for this recipe. If you give it a try, I’d love to know how it turns out for you!
It’s a family favorite and I can make it last minute. I do use 9 x 13 dishes because everyone wants some!
This recipe was exactly what I was looking for! So good thank you!!
So happy you loved this one Suzanne!
I have made before and we love it.I’m making some now and it smells so good.I cut back a tad in the sugar topping and sprinkled cinnamon on top
So darn good! First time I was surprised how easy it was. Next time I will have to double the recipe. Everyone loved it!
Easiest BEST dessert I have ever made!! Must try recipe! Made 3 9×13 pans for my family of 15 & every one of them raved on how delicious this was!! Only negative is there was no leftovers!!!
Super easy and super yummy!
Super easy and super yummy!
I’ve made this recipe a few times. This recipe is a big hit