Easy Crescent Cherry Cream Cheese Cobbler
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This Crescent Cherry Cream Cheese Cobbler is easy to make and tastes like a luscious cheesecake in a cobbler. Your family and friends will be raving about this dish.
I haven’t been this impressed with a dessert since I first tried Butterfinger Cake nearly a decade ago. One thing that really surprised me is how the crescent rolls baked into the perfect crust. Usually when I make things with crescent rolls you can always kinda tell they were crescent rolls, but I would have never known in this. I ate waaaay too much and was grateful that it was only an 8×8 because I could happily eat the entire thing.
If you love cherries checkout our other desserts with cherries like Cherry Crisp Recipe, Cherry Cream Cheese Pie, No-Bake Cherry Cheesecake Balls or Cherry Cheesecake Cookies
Next time I’m going to make it with Swerve, too!
Recipe Ingredients:
- Sugar
- Pie filling of your choice
- Vanilla
- Butter
- Cream cheese (visit this post for our easy homemade cream cheese recipe).
- Crescent rolls
Helpful Kitchen Tools
Spray an 8×8 pan with cooking spray.
Take half of your crescent roll dough (four crescent rolls) and spread it out in the bottom of your pan a bit, pressing to seal.
make sure your cream cheese is good and soft and place it in a mixing bowl along with your sugar.
Mix that up until its good and creamy and then add in vanilla.
Mix again.
Spread all of this over your crescent roll dough.
Lick the spatula.
(yes, I’m making that part of the instructions)
Pour your pie filling over the top.
I like to get this premium kind sometimes because the cherries are so dark and pretty in it.
Spread that around over the top.
Top with the rest of your crescent roll dough.
Sprinkle your additional sugar over the top.
Melt your butter and pour that evenly over the top.
Like so.
Bake at 350 for thirty to forty five minutes.
Oh my goodness gracious.
You see that?
You know how you look at something and think “I wonder if that tastes as good as it looks?”.
Well no, it doesn’t. It tastes even BETTER! Especially with a little a la mode happening on the side.
Ingredients
- 1- 8 count can crescent rolls
- 1-21 ounce can pie filling of your choice I used cherry
- 1/2 Cup granulated sugar for filling
- 1/4 cup additional granulated sugar for top
- 1 teaspoon vanilla
- 12 ounces cream cheese softened (one and a half blocks if your blocks are 8 oz each)
- 1/2 stick unsalted butter
Instructions
- Preheat oven to 350. Line the bottom of a greased 8x8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough. Melt butter and pour over top, sprinkle 1/4 Cup sugar over that. Bake for 30-45 minutes.
You may enjoy these cobbler recipes:
Peach Cobbler Easy and Nothing like it!
Strawberry Cobbler Recipe by Mama
Chocolate Cobbler Recipe (Possible Options for Food Allergies)
Cinnamon Cobbler Warm and Wonderful
Christy… I’m relatively new to the board and wondered if there’s a section to share recipes.
I posted one above, but got to thinking that might not have been too polite. LOL
Since y’all are talking about an apple cheese version of this, I have another recipe I think y’all would love, but I don’t want to horn in again unless you say it’s okay.
That Bill is a doll! This sounds so tasty, I need to make a trip to the store, pronto! Keep ’em coming!
There isn’t much to not love about cherries, cream cheese or buttery dough!!!! That looks fantastic… if it wasn’t stormin’ here in South Texas… I would run out and get the stuff but we are under a flash flood watch so I will just have to sit tight and stare at all the good stuff on Southern Plate for now. Oh and Bill… I ran across your blog the other day and was laughing my backside off. Your stories on the cats are just too funny. I think you and Christy have a lot in common because y’all both are great story-tellers. Can’t wait to try both of y’alls recipes.
🙂
Thank you Michelle. I wish I could write more but writers block has it’s tentacles around my brain. Just found 2 huge raccoons eating the cats food. The Kittens were all in a chair lookin at them and goin “Doz is sum biiiiig kitties”….
I make a sopapilla cheesecake that is similar. Just no pie filling. I need to give this a spin.
Tina, That’s exactly where it came from, sopapilla cheesecake. A lady at church decided to put apples on it. I love her so…
I have an apple one almost identical to the one Bill posted, and it is truly DEEEEEVINE, but now I’m gonna try it with cherry for sure!
I made Bill’s version and thought it was great. I am one of them senior ladies, Bill.
We had your Good ‘n’ Easy cake at work today-everyone said it was good, Christy.
I am so stopping at the store to get ingredients so I can make this tonight!