Pilsbury Crescent Rolls Cream Cheese Butter Egg Vanilla Extract Orange Zest Powdered Sugar Dried Cranberries Orange Juice Granulated Sugar Butter
Place the dried cranberries in a small bowl with the orange juice and set aside until needed. Unroll 1 roll of Pillsbury Crescent Rolls and lay the intact sheet of dough in a shallow baking pan. Press the seams that divide each crescent roll closed with your fingers and set aside.
In a bowl beat the cream cheese, butter, egg, vanilla and orange zest until creamy. Add half the powdered sugar to the bowl and beat on low until mixed in. Add the remaining powdered sugar and beat for one minute. Scrape the bowl well and beat on medium for 1 minute.
Fold drained cranberries into the cheesecake batter. Spread the cheesecake filling over the sheet of crescent rolls leaving the edges uncovered. Unroll the remaining sheet of crescent rolls place the second sheet of dough over the filling. Press down on the edges to seal.
Mix the granulated sugar with the ground cinnamon. Brush the top of the dough with melted butter and sprinkle the cinnamon sugar over the top. Bake for 25 minutes at 375°F. Remove from the oven and allow to cool completely. Mix the glaze ingredients in a small bowl and drizzle over the Cranberry Orange Cheesecake Crescent Bars.