Cherry Cream Cheese Bake recipe

cherry cream cheese bake recipe YUMMY!

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This Cherry Cream Cheese Bake recipe is super yummy and quite easy to make!! It takes less than 5 minutes to put together and throw into the oven and is sure to please!! You can try this with any pie filling you have, so don’t think it’s just exclusive to cherry!  My kids really love this and I bet you have all the ingredients just laying around right now! Go try it and let me know what pie fillings you have tried in this recipe! :)

 

Cherry Cream Cheese Bake recipe

Cherry Cream Cheese Bake recipe

Ingredients

  • 1 can cherry pie filling
  • 8 oz cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tube crescent rolls
  • 1/2 stick of butter
  • 2 tsp vanilla
  • 1/2 cup granulated sugar

Instructions

  1. Preheat the oven to 375 degrees.
  2. Grease an 8 x 8 baking dish.
  3. Take half of the crescent rolls and lay them out on the bottom of the baking dish.
  4. In a medium sized mixing bowl, blend cream cheese until smooth.
  5. Once smooth, add powdered sugar and vanilla and blend.
  6. Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
  7. Top with can of cherry pie filling.
  8. Top with the last half (4 triangles) of the crescent rolls.
  9. Melt butter and pour on top of crescents.
  10. Top with granulated sugar and bake for 25 minutes or until browned.
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Comments

  1. tina says

    i made this today i didnt used powdered sugar just regular one and added some heath candy bites…this recipe is actually enough to use 2 cresent rolls…yummy

  2. Cristina Loayza says

    HELP, we do not have cherry pie filling, nor tube crescent rolls, with what do I replace this? Or how can I make them???? thanks, I love cherries and would love to make this dish. Thanks

  3. SaraBelle says

    My dad has made this a few times. He’ll often bake the bottom layer of the crescent rolls for a few minutes before adding the filling and baking the whole thing.

  4. Diann Santman says

    I made this last night…….really 1/2 cup of butter and 1/2 cup of sugar. The butter just sit on top of the crescents and the crescents were doughy, like they didn’t cook at all and I left them in the oven a little longer. All that happened was when it cooled off…the sugar and butter hardened up on top, so I took it off

  5. Judi Dilworth says

    This was almost as good as I thought it would be — just wish I had seen the tip about baking the bottom crust 1st because that’s my solution for next time (bottom crust this time was not baked through, even though I left it in for an extra 5 min.). Also wondering if 2 TBSP of vanilla isn’t too much? Would like to hear other comments on that issue in particular. Still had a lot of compliments, though!

  6. Sandra says

    2T of vanilla is too much. I wondered if the author meant 2tsp. The vanilla overpowered the sweetness of the cream cheese/powdered sugar combo.

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