Cheesecake is my favorite dessert! I love cheesecake and if there’s a cheesecake flavor of anything, you bet I’ll be trying it. Frozen Yogurt, Candy, Ice Cream, Cheesecake hybrids… I. LOVE. CHEESECAKE.
I made this easy Cherry Cheesecake Bake for the holidays a few years ago and ever since then I’ve been getting requests to bring this to parties and gatherings. It’s definitely one of the easiest cheesecake recipes I’ve made and it’s absolutely delicious. If you’re wanting an easy dessert recipe, this one is for you! This dessert recipe is one of my husband’s favorites and as I’m writing this, he saw the picture and said “Can you make that again?”. He’s a big fan.
Cherry Cheesecake Bake Dessert Recipe
- 2 Tubes Pillsbury Crescent Rolls
- 2 Packages Cream Cheese
- 2-3 Tbsp Vanilla Extract
- 1-2 Cups Powdered Sugar
- 2 Cans Cherry Pie Filling
- 1/2 Cup Melted Butter
Pre-heat oven to 375 degrees
Remove one tube of crescent rolls and lay the sheet down flat at the bottom of a non-stick 13×9 inch baking pan (you can spray with PAM to make sure nothing sticks!).
Place in oven for about 5-7 minutes so the bottom layer starts to bake. This helps ensure that the “crust” will be baked once everything is put together. Remove the pan from the oven and let sit.
Combine room temperature cream cheese, powdered sugar, and vanilla extract in a mixing bowl. Beat with a mixer until you get a smooth consistency. Measurements for the powdered sugar and extract are an estimate, so add more or less for taste.
Scoop the cream cheese mixture onto the pre-baked crescent roll sheet and spread evenly until the entire layer is covered.
Open the cherry pie filling and repeat the same steps until you have an even layer
Lay the remaining tube of crescent rolls over the top to cover. Gently pour or brush on melted butter on top of the uncooked crescent rolls and sprinkle with sugar
Bake in the oven for about 25-30min or until a golden brown.