Elevate your dessert game with these Lemon Cranberry Cheesecake Bars, where zesty lemon meets tart cranberries in a beautifully layered treat. Perfect for holiday gatherings, potlucks, or as a satisfying finish to any meal, these cheesecake bars blend the rich, creamy texture of cheesecake with the vibrant, fruity flavor of cranberries, all encased in a flaky pastry.
About the Dish:
This recipe features a delectable cranberry filling enhanced with orange zest and pumpkin pie spice, layered between smooth, lemony cream cheese and buttery crescent roll dough. The result is a harmonious blend of flavors that are both refreshing and comforting.
Ingredients:
For the Cranberry Filling:
- 2 3/4 cups (285 g) frozen cranberries
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- 3/4 teaspoon pumpkin pie spice mix
- 1/4 teaspoon kosher salt
For the Cheesecake Bars:
- 16 oz. (two 8-oz. packages) cream cheese, softened
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 3/4 cup (150 g) granulated sugar, divided
- Cooking spray
- 2 (8-oz.) packages refrigerated crescent roll dough
- 2 tablespoons unsalted butter, melted
Directions:
- Cranberry Filling:
- In a medium saucepan, combine cranberries, sugar, cornstarch, orange zest, orange juice, pumpkin pie spice, and salt.
- Heat over medium-high until boiling, then continue to boil, stirring frequently, until the cranberries burst and thicken to a jam-like consistency (about 5 minutes).
- Remove from heat and cool to room temperature.
- Cheesecake Bars:
- Preheat oven to 350°F (175°C).
- Beat cream cheese, lemon zest, lemon juice, vanilla, and 1/2 cup sugar with an electric mixer until smooth.
- Spray a 13-inch by 9-inch baking pan with cooking spray and line with parchment paper, allowing for a 2-inch overhang.
- Press one can of crescent roll dough into the bottom of the pan, sealing seams.
- Evenly spread the cream cheese mixture over the dough. Spoon the cranberry filling in dollops over the cream cheese.
- Roll out the second can of dough, seal seams, and place over the cranberry layer.
- Brush with melted butter and sprinkle with remaining 1/4 cup sugar.
- Bake until golden brown, approximately 28 to 32 minutes.
- Cool completely on a wire rack.
- To Serve:
- Use the parchment overhangs to lift the bars from the pan.
- Cut into 12 bars and serve at room temperature or chilled.
Expert Tips:
- Ensure all ingredients are at room temperature to achieve a smooth cream cheese mixture.
- When boiling the cranberry mixture, make sure to stir constantly to prevent sticking and ensure even thickening.
- Let the bars cool completely before cutting to get clean, even slices.
Conclusion:
These Lemon Cranberry Cheesecake Bars offer a delightful twist on traditional desserts, combining the tartness of cranberries with the zest of lemon in a decadently creamy setting. Whether you’re hosting a festive event or simply indulging in a sweet treat, these cheesecake bars are sure to impress with their bright flavors and stunning presentation. Enjoy the burst of citrus and berry in every bite!
