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Crescent Cherry Cheesecake Cobbler Recipe

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This recipe for Crescent Cherry Cheesecake Cobbler is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz) tube crescent rolls
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar, divided use
1 tsp. vanilla extract
1 (21 oz) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted
Directions:
Directions:
Preheat oven to 350F degrees. Spray an 8×8 baking dish with nonstick cooking spray. Unroll the crescent rolls. Line four (4) of them in the bottom of the baking dish. Cover the bottom entirely and seal the seams as best as possible.
Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth. Then add in vanilla and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.
Then pour pie filling on top of cream cheese layer. Spread it around evenly.
Finally, top with remaining crescent roll dough. Do your best to stretch it out on top and seal the seams of the crescent rolls.
Pour melted butter on the top of the crescent rolls.
Then sprinkle 1/4 cup sugar evenly over the melted butter.
Bake for about 35-45 minutes.

 

 

 

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