Easy Crescent Cherry Cream Cheese Cobbler
As an Amazon Associate I earn from qualifying purchases.
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
Why do some receipes show a print feature and some do not. I save it but there are times I want to print it if I know I will be making it in the next day or so.
When this feature became available, I already had over 400 recipes posted on SouthernPlate.com and I had to go back into the code and hand code every single post with the commands to operate with the print feature. I’m terribly unorganized and it was an awful lot of work, so I missed a few here and there 🙂 I did get 99% of them so you’ll find it is a rare thing and when nice folks let me know they’ve found another one that slipped through the cracks, I go fix it – this should be printable now. Thank you!
Gratefully,
Christy
Christie my virus protection will not let me save the recipes anymore. It says caution this is a dangerous page!! Any idea why this is happening?
I am afraid I have no idea Diana. That is just strange.
Christy, this is one of the most fun post I have ever seen. The cobbler looks yummy too. I will try it after I go to the grocery store to get my ingredients. :-))) Yum.
Would this recipe work with fresh cherries?
Where do I print this reciepe? Cherry cheese cobbler
I want to try this with my blueberries. Yum!
I made two of these for my family (there’s lots of us). The kids liked the one i used the cherry pie filling in, but hte adults liked the one I used the blueberry pie filling. I also made the Butterfinger Cake. Oh MY!!! that was just sinfully good. All disappeared in no time. NOTE: I feel I’m Southern, since I was born in Southern California. My dad was from Alabama and my mom was from Michigan. I guess I’m bi-cultural….Love all the recipes on your Southern Plate
I tried the recipe this weekend and would highly recommend cooking the bottom layer of crescent roll dough FIRST before adding the rest of the ingredients – I cooked my entire pie (without first cooking the bottom) for 45 minutes and the bottom layer was still completely uncooked and doughy. Perhaps cooking the bottom crust for 5-10 minutes first would alleviate that issue? I’m not criticizing – truly – just suggesting a “tweak.” :o)
You’re fine Mindy, you didn’t sound like you were criticizing at all, just being kind in offering a tip 🙂
I have found too, that a metal pan does better for this one than a glass or pottery, but I may be imagining it! Lol
Love your idea!
Gratefully
Christy
Hey, Mindy Jeffers! I LOVE this recipe because it’s so simple and because I like simple!
I made the pie and I didn’t cook my crush first and it was excellent