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Crescent Cherry Cheesecake Cobbler (+Video)
Crescent Cherry Cheesecake Cobbler is layers of crescent rolls, cheesecake and cherry pie filling. Any flavor of pie filling works great!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
9
Calories
404
kcal
Author
Brandie @ The Country Cook
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 8x8-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
Calories:
404
kcal
|
Carbohydrates:
46
g
|
Protein:
3
g
|
Fat:
23
g
|
Sodium:
376
mg
|
Sugar:
20
g