Description
These Lemon Cranberry Cheesecake Bars combine a tangy cranberry filling with a smooth lemon-flavored cheesecake layer sandwiched between buttery crescent roll dough. Perfect for festive occasions, this dessert offers bright citrus notes balanced by sweet and spiced cranberries baked to golden perfection.
Ingredients
Scale
Cranberry Filling
- 2 3/4 cups (285 g) frozen cranberries (1 [10-oz.] bag)
- 1/2 cup (100 g) granulated sugar
- 1 Tbsp cornstarch
- 1 tsp finely grated orange zest
- 3 Tbsp fresh orange juice
- 3/4 tsp pumpkin pie spice mix
- 1/4 tsp kosher salt
Cheesecake Bars
- 2 (8-oz.) packages cream cheese, softened
- 1 tsp finely grated lemon zest
- 3 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 3/4 cup (150 g) granulated sugar, divided
- Cooking spray
- 2 (8-oz.) packages refrigerated crescent roll dough
- 2 Tbsp unsalted butter, melted
Instructions
- Make Cranberry Filling: In a medium saucepan over medium-high heat, combine cranberries, granulated sugar, cornstarch, orange zest and juice, pumpkin pie spice mix, and salt. Bring to a boil, stirring occasionally to prevent sticking. Continue boiling and stirring frequently until cranberries burst and mixture thickens to a jammy consistency, about 5 minutes. Remove from heat and let cool to room temperature.
- Prepare Cheesecake Mixture: Preheat oven to 350ºF. In a large bowl, use an electric mixer on medium-high speed to beat softened cream cheese, lemon zest, lemon juice, vanilla extract, and 1/2 cup of granulated sugar until smooth and well combined.
- Prepare Baking Pan: Grease a 13″ by 9″ baking pan with cooking spray. Line the bottom with parchment paper, leaving a 2-inch overhang on both long sides. Spray parchment paper with cooking spray for easy removal later.
- Assemble Base Layer: Unroll one can of crescent dough and press into the bottom of the prepared pan, pinching seams closed and stretching dough to edges evenly. Spread the cream cheese mixture evenly over this dough layer.
- Add Cranberry Filling: Dollop the cooled cranberry filling over the cream cheese layer, spreading lightly if desired.
- Top Layer and Finish: Unroll second dough can and pinch seams together to form a solid sheet. Place this dough layer over the cranberry and cream cheese filling, stretching to the pan edges. Brush melted butter on top and sprinkle with remaining 1/4 cup granulated sugar.
- Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes until the top is golden brown and bubbly.
- Cool and Serve: Transfer the pan to a wire rack and allow bars to cool completely. Using the parchment overhang, lift bars out of the pan and cut into 12 bars. Serve at room temperature or chill for a cold dessert.
Notes
- Allow cranberry filling to cool completely before assembling the bars to prevent the cream cheese layer from melting.
- Use fresh lemon and orange zest and juice for the best bright citrus flavors.
- For clean slices, chill the bars before cutting.
- The pumpkin pie spice adds warm spice notes that complement the tart cranberries.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar (1/12th of recipe)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
