👩🍳 Instructions
1. Preheat the Oven
Preheat the oven to 350°F (175°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
2. Make the Bottom Crust
Unroll one can of crescent dough.
Press it into the bottom of the baking dish, pinching the seams together.
3. Prepare the Filling
Beat the cream cheese until smooth.
Mix in the ¾ cup sugar and vanilla.
Spread the cream cheese mixture evenly over the dough.
4. Add the Cherries
Spoon the cherry pie filling evenly over the cream cheese layer.
5. Top with Dough
Unroll the second can of crescent dough and carefully place it over the cherries.
Pinch the seams together as needed.
6. Add the Topping
Brush the melted butter over the top crust.
Mix the 2 tablespoons sugar with the cinnamon (if using) and sprinkle evenly over the butter.
7. Bake
Bake for 30–35 minutes, or until the top is golden brown and the filling is set.
8. Cool & Serve
Let the dessert cool for at least 20 minutes before slicing.
Serve warm or chilled.
🍽️ Serving Suggestions
Enjoy with:
Whipped cream
Vanilla ice cream
Fresh cherries
A dusting of powdered sugar
🌿 Variations
Try substituting the cherry pie filling with:
Blueberry
Apple
Strawberry
Peach
Mixed berry
💡 Tips
Softened cream cheese blends more easily into a smooth filling.
Chill leftovers for firmer, cheesecake-like slices.
Store covered in the refrigerator for up to 4 days.
✨ Bottom Line
Cherry Cheesecake Crescent Roll Bake is a buttery, flaky dessert layered with creamy cheesecake filling and sweet cherries. It's quick to assemble, easy to customize, and always a hit at family gatherings or holiday tables. 🍒🥐🍰
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