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.”
Wendell Johnson. Submit your quote here.
Well, I’m sure Bill is a great guy and will still get plenty of wedding proposals on his own merits without the food…….but Why in the world would he give up this recipe???
Unless he’s tired of all the marriage proposals, that is!!!!!
(THAT I totally understand being a Southern Goddess and having had hundreds of thousands of them myself!!)
😉
Got a stupid question, can you double the recipe and use apples and cherries together? Would that taste bad? I just have some REAL hungry men in my house and have a can of each cherry and apple filling. Soooooooooooooo, thought that I would save a trip to the store.
Thanks!
Nicole
Well, folks, God was right when I read this recipe this morning after wondering what to do with a can of crescent rolls! I made this tonight with strawberry pie filling….and goodness gracious…you have no idea how good it is unless you had some! I must have used to small a pan or something cause my filling fell out some…but talk about smell tempting your taste buds! My hubby says…now that looks right good enough to eat! Well, it is…cause I did! What a wonderful, easy (oh so easy!) treat…can’t wait til campmeeting in June…look out folks, here comes the cheese! LOL
made a blueberry version awhile ago and it’s cooling on the stove right NOW! warning: do not try to wiggle any out and have a sneak peek—the stuff is molten lava straight out of the oven! yikes–I think I’v lost a layer of taste buds!
having friends over for a salad supper so that we won’t feel too bad about eating this buttery, sugary, yummery concoction!!
Laudy me, I am looking at this at 5 am in the morning and my mouth
is drooling. Where do live Bill??????
*Sings to Betty..
“The stars at night, are big and bright.(Clap clap clap clap)…
While Bill’s recipe looked mighty delicious I must admit that yours looks even better!!! Of course I might be a bit biased since I just love SP and you’re the heart and soul of SP….though I imagine all of us MUST be a body part in there somewhere. hehe
I’m just glad you FINALLY got a set of directions right and included licking the spatula!! 🙂
Whattayamean her’s looks better??!? *hugs his snoopy doll and rocks back and forth while sucking his thumb…
You got a new camera! It works really good! Your photo’s were just beautiful! That pie looked oh so good. Too bad nobody has invented taste-a-vision yet! 🙁 Hope you have a good night Christy!
Blessings from Louisiana!
Vickie