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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Thanks to you and Bill Gent for saving the day!!! You can read all about it here: http://thepost-itplace.com/2010/06/christy-and-bill-save-the-day/
Made this today, delish! Will be trying it again with peach, blueberry and apple (not all together, one of each 😉
WONDERFUL!!!!!!!! I made this dish last weekend when we had some family come in from out of town. Within minutes, the entire dish was swallowed up by everyone!!!! My husband asked me the very next day to please this make again, because he only was able to claim one piece!!!!! Thank you for another great recipe!!!!
Now this really sounds like a keeper. Can’t wait to try it.
And cherries are my absolute favorite. I bet you could try any
kind of fruit in this. Blueberries, might be good.
Thanks for a wonderful recipe. And thanks for putting your new
cook book together. Can’t wait to get it.
Just love your site.
I’ve tried several of your recipes but this one is to DIE FOR!!! Talking about a fabulous dessert…this is it! I’m making this my GO TO dessert. Enjoy your Southern commentary and your recipes.
Discovered you last year when I was down in Madison, Alabama for the birth of my first grandson. Look forward to visiting your site everyday. Have never been disappointed with anything that I have tried.
Made 3 of your recipes this week—the cheesecake (I used blackberry filling) and it was wonderful!!
Made the crockpot meatloaf and it was really good.
Made the teacakes and they were good too, but not as “puffy” as yours and my G’mother’s. My Chemical Engineer daughter says she (my g’mother) probably used lard. She also said that my baking powder might be too old. Well, she knows I don’t bake a lot and she was right—it was dated 2007. Got new and will try again.
Love your site!