Cherry Cobbler Cheesecake

My newfound exploration and appreciation of the ideas the nice folk at Pillsbury provide continues; this kinda wonderful cherry cheesecake is a snap to toss together, quite tasty, and even a bit impressive when brought to the table.

A very important note: no one at all has provided products or offered any sort of funding to feature these products. I truly am just very pleased with them and some of the recipes I have come across while surfing the web for ideas.

That taken care of, let us talk crescent roll cherry cobbler cheesecake!

I used Kroger brand cherry pie filling from my main market because their filling, unlike some of the national brands, contains no high fructose corn sweeteners and other undesirable (to me) ingredients.

I also used Pillsbury’s Sweet Hawaiian Crescent Rolls, though the original recipe called for just the regular rolls.

•1 (8 oz) tube crescent rolls
•12 oz (1-1/2 blocks) cream cheese, softened
•1/2 cup sugar
•1 tsp vanilla extract
•1/8 tsp black pepper
•1 (21 oz) can cherry pie filling

1/4 cup unsalted butter (1/2 stick), melted
•1/4 cup sugar – more or less

Apply cooking spray to a square eight inch baking pan (I used a deep, round pie plate), and heat your oven to 350º.

Beat the softened cream cheese in a large bowl with the 1/2 cup of sugar, vanilla, and the black pepper (my addition to the recipe – but trust me, it works) until fluffy.

Unroll the crescent dough and place four triangles (one half of the dough) in the bottom of your prepared baking pan; pressing the seams together.

Spoon the cream cheese mixture on top of the dough, then spread the cherry pie filling on top of that.

Arrange the remaining half of the crescent dough on top of the cherry filling, again pressing the seams together a bit.

Brush the dough with the melted butter, then sprinkle with the sugar and brush that across the top. You may not use an entire 1/4 cup of sugar, don’t worry about it.

Pop into the hot oven and bake, uncovered, for 35 to 45 minutes, until the cherries are nicely bubbling and the top is golden brown and mebbe puffed up just a wee, tiny bit.

Allow to cool a bit, then slice and serve at room temperature.

We totally enjoyed ours topped with whipped cream.

If, for some reason, you have any leftovers, store them in the fridge.

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