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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This looks delicious. Can’t wait to try it. I would right now but I am at the dentist. Lol
LOL, Don’t tell your dentist you are making this :). Thank you so much for the rating!
I’m SO happy to see this recipe, Christy. I used to bring this to school for the staff when we were at Lincoln Elementary School. They all loved it as much as my family does. I don’t remember maki g it since the school closed. You can be sure I will remedy that within the week. Reminders are good, especially when we are getting older, so keep repeating the older recipes alongside the new ones. BTW, speaking of getting older – Steve and I are celebrating our 52nd wedding anniversary today.
Can I warm this dish back up after refrigerating overnight?
sure can. It’s best when it’s first made but leftovers can be reheated or served cold.
I need this recipe for the cherry cheesecake cobbler
I hope you get the chance to make it soon Ruth!!
Made this today. It was so easy, which is great for me. lol It is so delicious. Cream cheese and cherries, what a duo. Love your recipes. Thanks for sharing.
I’m from North Carolina but live in New Zealand now. I would love to make this, and I even have the can of cherry pie filling, purchased from the local American store for $8! But….in New Zealand we do not have crescent roll dough or any other type of biscuit/scone packaged dough. Just wondering what I might use instead…..hmmm Christy I love your recipes!
Hmmm, let me think on this for a minute Suzy. I am not sure what would be available to you that you could use. What about Puff Pastry? As a last resort you could make crescent dough, but I will be trying to think of something that might be available to you that would be easy and make a great replacement.
I got this recipe off your site way back when and I have made it dozens of times. My husband makes it for all his friends and everyone wants the recipe! So far no complaints about it! Keep up the good things on here!
Thank you Dorothy, I am so glad it has been such a hit!!!