Lemon Cranberry Cheesecake Bars
Experience the perfect balance of tartness, tanginess, and sweetness with these delectable cheesecake bars, embraced by a pastry crust that happens to be incredibly simple to prepare (courtesy of store-bought crescent roll dough!). The combination of flavors evokes nostalgic memories of Entenmann's danishes from my youth, only enhanced by the incredibly indulgent and creamy filling. As an added touch of warmth, we've included one of our favorite spice blends: pumpkin spice. This cozy combination accentuates the tangy cranberry jam filling, making it an ideal complement for the fall season. To elevate your experience, pair these effortless bars with a homemade pumpkin spice latte or a glass of cider—an embodiment of autumn in a mug—ushering in the joyous holiday season.For optimal results in creating these extraordinary bars, here are some tips to master this easy recipe:Prepare the cranberry filling.Crafting the sweet and effortless cranberry filling involves transforming frozen cranberries into an irresistible jam. Don't fret if you've never made jam before—it's simpler than you might imagine, requiring just a few minutes and a handful of ingredients. For more dessert and breakfast inspiration, be sure to explore our collection of favorite jam recipes!Soften the cream cheese.For easy incorporation into the filling, ensure your cream cheese is softened while you prepare the cranberry jam. Trust us—this little step will be well worth it.Serve them hot or cold!Enjoy these cheesecake bars at room temperature or chilled—they are equally delightful either way. Serve them immediately if you crave a warm, gooey dessert, or prepare them in advance and chill them in the refrigerator to relish them cold later on!
Ingredients
- 2 3/4 c. (285 g.) frozen cranberries (1 [10-oz.] bag)
- 1/2 c. (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 c. (150 g.) granulated sugar, divided
- Cooking spray
- 2 (8-oz.) packages refrigerated crescent roll dough
- 2 tbsp. unsalted butter, melted
Instructions
CRANBERRY FILLING
- In a medium saucepan over medium-high heat, bring cranberries, granulated sugar, cornstarch, orange zest and juice, spice mix, and salt to a boil, stirring occasionally to ensure nothing sticks to bottom of pan. Continue to boil, stirring frequently, until cranberries burst and sauce is thickened to a jammy consistency, about 5 minutes more. Remove from heat and let cool to room temperature.
CHEESECAKE BARS
- Preheat oven to 350º. In a large bowl, using an electric mixer on medium-high speed, beat cream cheese, lemon zest and juice, vanilla, and 1/2 cup granulated sugar until smooth and well combined.
- Grease a 13"-by-9" baking pan with cooking spray. Line bottom of pan with parchment, leaving a 2" overhang on both long sides. Spray parchment with cooking spray.
- Unroll 1 can of dough and press into bottom of prepared baking pan, pinching seams closed and stretching dough to edges. Spread cream cheese mixture over dough. Dollop cranberry filling over cream cheese mixture.
- Unroll remaining can of dough and pinch seams together. Place over top of cranberry and cream cheese filling and stretch to edges of pan. Brush with butter, then sprinkle with remaining 1/4 cup granulated sugar.
- Bake bar until top is golden brown, 28 to 32 minutes. Transfer pan to a wire rack and let cool completely.
- Using parchment overhang, lift bars out of pan. Cut into 12 bars and serve at room temperature, or chill and serve cold.
Tried this recipe?Let us know how it was!