Instructions

1. Preheat oven to 375 F. degrees.
2. Place the dried cranberries in a small bowl with the orange juice and set aside until needed.
3. Prepare a baking pan by covering the bottom with parchment paper.
4. Unroll 1 roll of Pillsbury Crescent Rolls and lay the sheet of dough without pulling the crescent rolls apart in a shallow baking pan or on a cookie sheet.
5. Press the seams that divide each crescent roll closed with your fingers and set aside.
6. In a bowl beat the cream cheese, butter, egg, vanilla and orange zest until creamy.
7. Scrape the bowl and beat for about 30 seconds.
8. 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.
9. Scrape the bowl well and beat on medium for 1 minute.
10. Scoop the dried cranberries from the bowl of juice allowing the excess orange juice to drain. Add the cranberries to the cheesecake batter.
11. Fold the cranberries into the batter. Discard the orange juice.
12. Spread the cheesecake filling over the sheet of crescent rolls leaving the edges uncovered with filling.
13. Unroll the remaining sheet of crescent rolls place the second sheet of dough over the filling.
14. Press down on the edges to seal. Mix the granulated sugar with the ground cinnamon.
15. Brush the top of the dough with melted butter and sprinkle the cinnamon sugar over the top.
16. Bake for 25 minutes. Remove from the oven and allow to cool completely.
17. Mix the glaze ingredients in a small bowl. Drizzle over the Cranberry Orange Cheesecake Crescent Bars. Allow the glaze to harden and cut into 16 bars before serving.
18. Store in the refrigerator.
19. Makes 16.