Thank goodness for cheesecake. It’s been the dessert that is perfect for special occasions, is versatile to make into a variety of flavors and above all, it’s super easy to make into a gluten free indulgence. For Thanksgiving, I’ve made this Cranberry Swirl Cheesecake. The creamy cheesecake filling is decoratively swirled with a homemade wild cranberry sauce, garnished with whipped cream and a little more cranberries. This is an elegant way to sweeten up any holiday meal!…
Growing up, one of the first desserts I’ve ever made for my family was a cheesecake. It’s my dad’s favorite dessert and one my mom enjoys because it’s not particularly too sweet. The very first recipe I tried was one from a little paperback cheesecake recipe booklet I bought for $1. It highlighted recipes using Borden/Eagle Brand sweetened condensed milk. My family loved my first cheesecake and often request it on special occasions. It’s the one cheesecake recipe that I love using time and time again after all these years. First off, it’s easy. If I had success with it as a teenager, anyone can make a cheesecake! Secondly, it’s a great base recipe that you can play with by incorporating other flavors and ingredients. And third, it’s amazingly delicious… a truly fail-proof recipe.
For the crust, you can make a traditional graham cracker crust. I used gluten free graham crackers – if you’re gluten free and come across these, snag them and an extra one too! They make for a great pantry staple for those who are gluten free. Prepare the crust in the bottom of a springform pan.
The filling is where the magic happens. A couple bricks of cream cheese, a few whole eggs, a little freshly squeezed lemon juice and a can of sweetened condensed milk are blended together. The mixture is poured into the springform pan on top of the prepared crust.
At this point, here’s where you can play a bit. I took leftover homemade wild cranberry sauce and swirled a few spoonfuls on top of the cheesecake filling. Using a knife, swirl the sauce in to get a little bit of cranberry sauce into every bite! Aside from cranberry sauce, use whatever you’d like – jams, pie fillings, baking chips, etc. The possibilities are endless…
adapted from Borden/Eagle Brand
1 1/4 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 large eggs
1/4 cup lemon juice
1/4 cup cranberry sauce (homemade works best) – or make it in your IP too! (recipe below)
more cranberry sauce
In your Instant Pot:
Plug in the IP with insert set in place
2 packages (12 oz) cranberries