Easy Crescent Cherry Cream Cheese Cobbler
This 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.
OHMYGOODNESS, Bill! After one bite of this I wanna marry you, too!! I don’t think I can get Ricky on board with that, though, so we’ll have to settle for me baking it for myself. ~sighs~
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.
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
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 ala 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
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Absolutely delicious and an easy dessert! Will definitely make again!
Thank you Linda!
One night I had a sweet tooth. I looked up cherries, cream cheese, and crescent rolls and found this. It’s perfect! I wouldn’t change a thing. (I wish the negative nellie’s would just keep it to themselves and tweak it however they like.)
I gave 1/2 to our neighbors. They loved it so much, they actually said “next time you make it, could you bring us some?!”). TY for this easy peasy deliciousness.
Thank you so much Esther I really appreciate your comment and your rating but most of all am so glad you and your neighbors loved it 🙂
Geez, is all that butter really necessary?
Hey there, if you make it with less, let me know how it turns out.
Suppose one could leave it off entirely! But, in my opinion, it would ruin the recipe. Eat it in moderation!!
I made this recipe yesterday and followed instructions to a T…even licked the spatula. I mean who could resist? It was beyond fantastic. My granddaughter was here and as she enjoyed a piece of it she informed me that from now on this is my assigned dish to bring to ALL family gatherings. Making it again next week for my Canasta group and for any other excuse I can think up. Maybe blueberry…next time? Thanks for such a great recipe…I can always trust your recipes and appreciate all your efforts for the rest of us.
Thank you so much Jeannine!
I was wondering if I could double the recipe
You sure can!
How long would I cook it? Same time?
A hit every time! I tried Bill’s recipe about a month ago and have made it a half dozen times since, including a peach version with 1 teaspoon cinnamon added to the sugar topping. When making the cherry (extra fruit pie filling) version, I add 1.5 teaspoons almond extract (in addition to the vanilla) in the cream cheese and I let it bake 1 hour. I have the recipe memorized and can’t say I mind making it over and over because it’s just soooo easy! Thank you!
Thank you so much Debbie 🙂 Great suggestions too!
Such a delicious dish and so easy!
Thank you so much Irene. Your comment and rating means the world to us. Glad you enjoyed.