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
I had made some home made pie crust and did not know what to make. I found this sight, and I decided to try it out. I only have one thing to say:
I T W A S D E L I C I O U S !!!! T H A N K S
I made this a few days ago and the flavor is really good. It seemed that the cream cheese mixture “curdled”, though, when I baked it. It was a strange texture. Is it supposed to be this way?
Yummo! Love your new picture!
Thank you so much Bonita!!
I made this this morning for our breakfast dessert. There was a large amount of butter that was just floating on top of the crust so I ended up mopping some of it up so that the top would brown better. If I make this again I plan to use less for sure…probably 1.5-2 T instead of 1/2 stick. Almost seemed like too much cream cheese when eaten warm but now that I have tried a piece chilled it seems ok.
I also used the new version of crescent rolls that comes all in one piece…simply used half for the bottom and half for the top. Much less pinching etc to make the dough stay together.
Thanks for the recipe
Oh me, oh my..I’ve got to make this over the weekend…sounds delicious! Thanks! ;D)
Want to try and make this..Need to get to the store,to get the stuff for it.Love thie website,want to make everything.Spend half of my morning checking out the website.Love it.ALOHA ,FROM HAWAII,Puanani
I want to make this with blueberries!