Orange Cranberry Cheesecake Bars with Crescent Crust
Layered bars combining buttery crescent roll crusts with tangy orange-cranberry compote and creamy cheesecake filling. Mandarin oranges and fresh cranberries are simmered into a jammy topping, finished with a sugared cranberry garnish and baked until golden. A no-fuss dessert that balances sweet, tart, and rich flavors.
Ingredients
- 2 cans crescent rolls, unrolled
- 2 blocks (1 cup each) cream cheese, room temperature
- 1 cup granulated sugar, for filling
- 1 teaspoon orange extract1/2 teaspoon orange zest plus 1 tablespoon fresh orange juice0.5:1replaces:citrus
more tart, less artificial
- 2 tablespoons orange-cranberry juice, leftover, for filling
- 1 large egg, room temperature
- 1 12-ounce bag fresh cranberries
- 1 15-ounce can mandarin oranges in juicefresh orange segments1:1 weightreplaces:citrus
requires fresh squeezed juice for recipe
- ⅓ cup (1 stick) butter, melted
- ⅓ cup white sugar, for topping
- ½ cup fresh cranberries, soaked in sugar syrup, for garnish
- ½ cup granulated sugar, for sugaring berries
Instructions
- 1
Combine mandarin oranges with juice, granulated sugar, and fresh cranberries in a medium saucepan.
- 2
Bring to a boil, then lower heat.
- 3
Before cranberries begin to pop, remove 1/2 cup berries to a strainer; set aside for garnish.
- 4
Simmer remaining berries and oranges over low boil until all berries have popped.
- 5
Using a slotted spoon, remove berries and orange pieces from juice.
- 6
Refrigerate compote in one container and reserved juice in another for at least one hour.
- 7
Preheat oven to 350 degrees Fahrenheit.
- 8
Unroll one can of crescent rolls and spread into bottom of 9x13-inch pan, pinching edges together.
- 9
Beat room temperature cream cheese until light and fluffy with no lumps.
- 10
Add orange extract, orange-cranberry juice, sugar, and egg; mix well.
- 11
Spread 2/3 of cooled cranberry compote over crescent crust.
- 12
Spoon cream cheese mixture over compote.
- 13
Dollop remaining compote on top without spreading.
- 14
Unroll second can of crescent rolls and place on top.
- 15
Melt butter and stir in sugar and orange-cranberry juice.
- 16
Brush mixture over top crescent layer.
- 17
Bake for 40 minutes or until golden brown.
- 18
Cool on wire rack, then refrigerate until desired serving temperature.
- 19
Slice and serve, optionally garnished with sugared cranberries.
Tips
Ensure all dairy is room temperature before mixing for smooth cheesecake filling.
Do not spread dollops of remaining compote so they create pockets of fruit throughout.
Refrigerating after baking creates a firmer, sliceable bar texture.
Good to Know
Cover tightly with plastic wrap or store in airtight container in refrigerator for 3-4 days. Do not freeze.
Compote can be made 1 day ahead. Assemble and bake same day.
Chill before slicing for cleaner cuts. Serve cold or at room temperature. Optional garnish with sugared cranberries.
Common Mistakes
Do not spread compote dollops smooth to avoid muddying distinct fruit layers.
Do not use cold cream cheese to avoid lumps and uneven filling.
Do not skip cooling compote to avoid melting crescent rolls prematurely.
Do not freeze to avoid soggy texture from condensation.
Substitutions
more tart, less artificial
requires fresh squeezed juice for recipe