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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- 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?
- 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.
Tasty recipe
Can I make this recipe into a 9 x 13 pan? Would I double the recipe and how would I bake this for? Thank you.
I’m sorry I haven’t tested it as a doubled recipe
I double it this way. Its still delicious
Brandie I love your recipes I can always trust they will be good, thank you so much! Have made this just as written, and also using all low calorie ingredients, I decided to only make it a few times a year as written as it is just too good not to indulge with. After reading many comments and your notes I did bake the bottom layer for 8 min first then followed the recipe as written, I did add 1 egg to the cream cheese as several comments suggested and I did cut back to 3 TBS of butter for the top. I baked it in a Pyrex 8×8 glass dish for 35 minutes then covered the edges with foil and baked another 10 minutes, it cooked perfectly no issues for me. Made it with Blueberry filling this time and its ready for our Easter meal!! Again, thank you and keep up the great recipes.
This is delicious! I did have a hard time getting the butter/sugar topping to crystallize. I ended up turning the broiler on low for a few minutes. Honestly, I like this better cold the next day
I made this using a glass pan. The bottom crust was quite over done. While the top crust took 60 min to cook. How can I keep the bottom crust from over cooking?
Unfortunately glass pans don’t do great with many baked goods (especially pastry the dishes) and don’t heat quite as evenly. Porcelain or ceramic is going to be your best option. Alternatively, ou can try to layer the bottom with parchment paper, then cover the top with aluminum foil for the first half of baking to give time for the bottom to cook and keeping the top from browning too quickly.
Hi Pam,
I use a 9×13 glass pan as well. I usually put it on a cookie sheet to keep the bottom from getting over done. I also cook it for 20-30 min without butter on top so it gets done. I’ve made it several times where the top is doughy. This was the best way I’ve found to even it out.
Sounds so good. I want to try and make it.
So good! I baked the bottom crust for 8 minutes at 350 before assembling. I also only used half the melted butter. I basted the top crust before baking and again half way through. This reminds me of toaster strudel. So many compliments!
I used caramel apple filling on my cheesecake, and it was delicious. Your recipe is awesome!❤️
I made this for dessert tonight. I didn’t have cherry pie filling so I used blueberry. Then, I had the crescent rolls sitting on the counter for a bit so they were really hard to roll out for the top crust. So I figured what the heck….I just tore off pieces and laid them wherever. So mine is not nearly as pretty as yours, but, boy is it ever GOOD!!! And so easy – definitely a keeper. Going to keep ingredients on hand for a quick dessert when needed. Thanks for the recipe!!
My husband loved it so much. I make it every few weeks. Thank you so much.
Excellent recipe, easy with only a few ingredients. I’ve made it twice this week! The second time, I found Crescent Roll Sheets and I truly liked the presentation and didn’t have to mess with putting the single crescents together. My guest took the recipe home with them.
I recently received an air fryer. The instructions said you can use it for anything you put in the oven.
Do you think this would work ?
Hi JC! Hmmmmm…that’s a good question. I am honestly not sure. I hate to say yes when I haven’t tested it out myself. It seems like it would. I would just be careful in making sure the crust doesn’t get brown while the inside isn’t even warmed up yet.
Thank you for sharing cant wait to try. You made it look so easy!
Great quick desert!!!!! I made it one afternoon during the stay at home quarantine , and everyone loved it!
Yum I see those who added eggs to the cream cheese mixture if so how many just cream cheese, sugar vanilla, and eggs? Thank you
My husband absolutely loved it! He said it was the best dessert I have ever made. Out of this world!!!!
This is almost TOO delicious & so very easy! Only question I have is can this be prepped the night before & popped in the oven to bake in the morning?
This recipe has made my church friends think I’m a Master chef, thank you!!!
This is an excellent desert. It’s ‘my hubbys favorite
Thanks so much Patricia!!
I have made this with Cherry pie filling and Strawberry and Blackberry. And today I am making it with Peach for our church Birthday social tonight. I think it will be good but so far my favorite is Strawberry. Still have to try it with Apple. But I have enjoyed making this recipe so good and easy. Thank you
That is perfect Crissie! I love that you are experimenting with other flavors too!!
Can this be prepped in the morning & baked in the evening?
Thank you!
Sounds great
This recipe was soooo good! Loved it! Thanks for sharing
I made this for I think, the 6th time last week.
I turned out delicious as always. I did use you tip about baking the bottom crust for 8 minutes and it was great. No doughy bottom crust. My daughter doesn’t even really like cherry filling (I used one from Aldi, so far my favorite) but she loves this dessert. It will always be a definite keeper!!! Great recipe Brandie!!!!
I made this recipe yesterday.
It was very good and very simple to do!
Be sure to bake it until the top crust is very brown—like in the video photo. Mine was not quite that brown (baked 40 minutes) and it could have used the other 5 minutes since the top crust underneath where it meets the cherries was still a little doughy.