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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I GIVE UP!~! I’m going out to buy a new wardrobe in a bigger size.
Every time I read the ingredients list for this dessert I go into a coma. I want some. Real bad. But I’m gonna be good and not make any until I’ve lost five pounds, that way I won’t feel guilty for gaining five pounds after I eat the WHOLE THING.
I bet this would be delicious with peach pie filling too. Oh, or blueberry!
Man, is it sad that I remember watching that episode of Designing Women when I was in HIGH SCHOOL? *sighs*
OMgarsh that sounds amazing!!
This sounds so good. I’ll have to make it for my guys at work. They love my food and I get marriage proposals all the time. I work in factory of predominately men and they are so appreciative of the stuff i bring in.
Great. Just as I decide I’m finally going to try to limit calories and lose that baby fat, you go and post THIS! Well, even if I never get thin again, at least I’ll be chunky and happy.
Oh my… this looks so good. I love cherry cheesecake so I’m sure this is delicious. I have the ingredients in my pantry, too… so gonna try it this weekend.
It also reminds me of the peach enchilada recipe.
Have you tried those, Christy?
Here’s the recipe. They are to die for! I never make peach cobbler anymore. We prefer these.
Peach Enchiladas
2 cans of crescent rolls
2 sticks butter
1 cup sugar
1 teaspoon cinnamon
1 bag frozen peaches (don’t have to be thawed)
1 12-ounce Mountain Dew
Melt butter and mix in sugar and cinnamon. Unroll crescent dough and place one or two peach slices on each crescent. Roll dough
around peach from large end to small. Place in 13×9 pan. Pour butter mixture over the rolls and then pour
Mountain Dew on top.
Bake at 350º oven for 45 minutes. Yield: 16 servings.
Oh Karen, Karen, Karen… I feel a Walmart run a-goin through me… oh Lawd hep me..
It’ll be worth it, Bill. I promise. LOL
While you’re there, might as well grab some vanilla ice cream to go on top.
Go big or go home, I say.
I do this with granny smith apples. yum, yum!
Looks delicious…I’m drinking coffee right now and that dessert would hit the spot!! Cream cheese..yes!! Christy and Bill, y’all always make me smile and yes..giggle right out loud!! Bill, your profile pics are always priceless!!
Bountiful Blessings!