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I visited my sister’s home Thanksgiving morning to learn how to make this heavenly dessert. She brings this to parties all the time – you may remember it from last year’s thanksgiving photos.
I was surprised at the simplicity of this cheesecake. I was going to write this as Anna’s cheesecake but her husband, Fedor, was very much involved. Fedor, being the perfectionist that he is, was criticizing Anna and I the whole time we were making the bottom dough for this cheesecake and letting us know how ugly we were making it.
Eventually, he took over and finished off the cherries and lattice top. This explains the manlier hands in the photos towards the end. I guess he wanted to make sure it looked good. That’s typical Fedor. Thanks Anna and Fedor for inviting me over to learn the how-to’s of this yummy dessert.
Ingredients for Cherry Cheesecake:
2 (8oz) pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
2 (8oz) packages cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1 large egg
2 (21 oz) cans of Country Cherry Pie Filling
Flour for dusting (maybe 1 Tbsp)
How to make the Cherry Cheesecake:
Preheat the Oven to 350˚ F.
1. Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13×9 glass pyrex dish.
Use any scraps of dough to patch the dough after it’s in the pyrex dish. This doesn’t have to be perfect, unless your name is Fedor.
2. On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.
3. Spread cream cheese mixture evenly over the crescent in the pyrex dish.
4. Spread cherry filling evenly over the cream cheese mixture.
5. Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2″ wide.
6. Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.
7. After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and bake for 30-35 minutes until the top is golden brown.
Cherry Cheesecake
Ingredients
- 2 8oz pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
- 2 8oz packages cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 21 oz cans of Country Cherry Pie Filling
- Flour for dusting, maybe 1 tbsp
Instructions
Preheat the Oven to 350°F.
- Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13x9 glass pyrex dish. Use any scraps of dough to patch the dough after it's in the pyrex dish.
- On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.
- Spread cream cheese mixture evenly over the crescent in the pyrex dish.
- Spread cherry filling evenly over the cream cheese mixture.
- Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2" wide.
- Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.
- After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and Bbake for 30-35 minute bake until the top is golden brown.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasha, would a puff pastry work for this recipe?
Hi Elena, I haven’t tried puff pastry so I can’t say for sure if it would crisp up too quickly on top. If you experiment, please let me know how it goes.
I was referring to The Apple Sharlotka cake…
Thanks for getting back to me Vicky! With any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Keep cake away from outdoor draft to prevent an “eggy” aroma.
Hi Natasha!..I’ve tried so many of your cake recipes …all so far amazing, other than the apple cake ..taste wise not impressed at all very eggy smell no one enjoyed that one…was Tobad and looked so good! ..I look forward to trying other recipes.
Thank you so much Vicky! I’m happy you have enjoyed our recipes! Which apple cake are you referring to?
I already made three times, it is soooooo good. Only thing bothering me… Seems like I am getting uncooked top stripes in middle touching cherries. I tried to bake longer but still not good enough. Bottom is already baked enough but not top.
Hi Luda, are you baking in the center of the oven? The underside of the top strips touching the cherries won’t ever be fully dry since it is touching liquid, just like you would have with a pie but not to worry, it is baked through 🙂
Hi Natasha,
I’m in Australia and never heard of this “crescent roll dough”?
What is it exactly and what would I use instead of this?
It is a pre-made product sold in grocery stores. I haven’t really tested any substitutes but I did find some homemade recipes for them online. P.S. I haven’t tested this recipe but it appears well reviewed: http://allrecipes.com/recipe/7000/golden-crescent-rolls/