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
“Always and never are two words you should always remember never to use.”
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Christy, I had to chuckle when you said “fine as frog hair” because my husband says something similar. He says its as fine as “frog fur and its mighty fine.”
This is a must-try! It looks so easy anf delicious, l know it will be a regular in my houuse. Thanks.
I also made this and Daddys coconut cake. Both were very good. Dough was a little hard to stretch.
I gave this recipe to my oldest granddaughter when it first came out. Well, it is now HER recipe and most requested at all family events. She does bake the bottom crust slightly then cooling before putting the rest of the ingredients. We also use the rolled dough so it doesn’t separate. I keep the dough at all times and made me a cherry half one last night. Well, I may have one serving left and plan to heat up the cobbler for a little cup of Haagen Daas vanilla Bean I saved for a special occasion…. oh so good!
We made this and used blueberries and it is my daughters FAVORITE dessert now. She asked that I use cherries for Thanksgiving.
I am gonna make this with sweet potatoes….. 🙂
When finished drooling looking at the steps to follow, directions, and ingredients, I decided to to take this to a family reunion in October. These relatives, you got to love them, are very Southern and it’s HARD to take food thinking they will like it. So, this year I decided to take something that if it goes begging at the reunion, I’d bring home and enjoy every bit of it myself!
I love everything on your site and am anxiously anticipating you new cookbook, can’t wait.