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.
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
- 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 an 8×8-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.
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.
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!
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’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!!!!
Hi Nan – it’s possible. I have found that most baked goods tend to turn out better in metal baking pans or stoneware.
Hi there! I live in Vermont and can buy the cresent rolls in sheet form in the can…No seams to fix….
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
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.
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 would like to start prepping my dessert for thanksgiving. Can I prepare this and freeze.
Can u use a glass pan for the crescent cheese cake cobbler
Hi Kathy – you can. 🙂
cam i use puffed Pastry instead of crescent rolls
Hi Denise – I haven’t tested it with puff pastry. I am sure you could. If you try it – please let me know how it turns out!
This is delicious! I have made it seversl times.
Could not be easier (or yummier!) I’ve made it with peach pie filling and blueberry pie filling too!
Can you use regular butter instead of unsalted butter?
Hi Shelby. You sure can if that’s all you have on hand. 🙂
This is so good. I made it the other night. Wow a perfect Valentine dessert.
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!
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.
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!
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
Love this my work family loves it and I have used rasberry seedless jam and is delicious thank you
I tried this recipe tonight for the first time. YUMMY!!! And easy!!! Thanks for sharing.
can I double the recipe? If so is everything doubled?
Could you use a modified version of pecan pie filling? Mix the dry ingredients of the pecan pie filling in with the cream cheese?
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!
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.
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!
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! 🙂