Sometimes, words just don’t cut it. Like the name of this recipe: Cherry Cheesecake Cobbler. This dish is dressed to impress with flaky and buttery crescent rolls, filled with a creamy, smooth, and slightly tart cream cheese mixture, and of course, delicious, jammy cherries. Featuring some sweetness and boasting a lot of yummy flavors, this Cherry Cheesecake Cobbler is a conversation-stopper and a head-turner! It’s so much more than its name implies!
Ingredients
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 (8-ounce) tube crescent rolls
- 1 (21-ounce) can cherry pie filling
- 1/4 cup unsalted butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray an 8×8-inch baking dish with nonstick cooking spray.
Step 3 –In a large mixing bowl, combine the cream cheese and 1/2 cup of the sugar.
Step 4 –Beat the cream cheese mixture with an electric mixer until smooth.
Step 5 –Add the vanilla extract to the cream cheese mixture and mix to combine.
Step 6 –Unroll the crescent rolls.
Step 7 –Arrange four of the crescent rolls along the bottom of the prepared baking dish, spreading them out to entirely cover the bottom and making sure to seal the seams.
Step 8 –Spread the cream cheese mixture over the crescent roll layer.
Step 9 –Spread the cherry pie filling evenly over the top of the cream cheese layer.
Step 10 –Place the remaining crescent roll dough over the top of the cherry pie filling layer, taking care to stretch the dough out over the top of the dish and sealing the seams.
Step 11 –Pour the melted butter evenly over the top of the crescent roll layer, taking care to coat all of the dough with the butter.
Step 12 –Sprinkle the remaining sugar evenly over the melted butter layer.
Step 13 –Bake the cobbler until the top is crusty and golden-brown in color, about 35-45 minutes.
Step 14 –Slice and serve.
