Crescent Cherry Cheesecake Cobbler Recipes

Steps:

• Directions: Preheat oven to 350F degrees. Spray an 8x8 baking dish with nonstick cooking spray. Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish. Spread them out and cover the bottom of your baking dish. 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 extract 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. Top crust should look crusty and be golden brown in color. Slice and serve. This must be kept refrigerated if not eaten the same day it's made.

Steps:

• 1. Beat together cream cheese, egg yolk, sugar and almond extract until smooth.
• 2. Spray a 9 x 13 pan with cooking spray and unroll 1 sheet of crescent dough. If you don't have the sheets, and are using regular crescent rolls, pinch together the perforations.
• 3. Pour cream cheese mixture over the dough, and then spread the cherry pie filling over that. Top with second crescent dough sheet.
• 4. Brush the top with the reserved egg white, and sprinkle with sugar. I used a specialty almond/amaretto flavored sugar, but regular white or sparkling sugar would be nice as well.
• 5. Bake at 350 degrees for 30 minutes, or until nicely browned. Cool on rack and then refrigerate.
• 6. The filling will be quite runny while warm, but sets up nicely after refrigeration.

Steps:

• 1. Preheat oven to 375°. Press half of crescent rolls together over bottom of a lightly greased 2-quart baking dish.
• 2. Add cherry pie filling, spreading evenly.
• 3. Top with remaining crescent rolls, arranging them evenly over top. Sprinkle with sugar if desired.
• 4. Bake 30-40 minutes, until filling is hot and bubbling up through top crust. Check during last 10-15 minutes; if top browns too quickly, cover loosely with foil.
• 5. Serve with a scoop of vanilla ice cream.

Steps:

• Beat cream cheese, sugar and flour. Add egg and extracts, beating well. Set aside.
• Stir together cherries, cherry pie filling, and 2 tablespoons melted butter in a large saucepan and cook over medium heat, stirring often, for 5 minutes or until thoroughly heated. Spoon hot cherry mixture into a lightly greased 9 inch deep dish pie pan. Spoon cream cheese mixture evenly over hot cherries.
• Combine crushed vanilla wafers and 2 tablespoons melted butter. Sprinkle evenly over cream cheese mixture.
• Bake at 350º for 30 minutes or until golden brown.
• Let stand 15 minutes before serving.