Ingredients
The following ingredients have 12 Servings
- 4 cups fresh or frozen cranberries
- 1/2 cup orange juice
- 1/3 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 2 boxes (about 16 ounces gluten-free graham crackers)
- 12 tablespoons 1 1/2 sticks grass-fed butter, softened and cut into 1/2 inch chunks
- 11.25 ounces dairy-free condensed milk
- 2, 8 ounce packages cream cheese
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 teaspoon vanilla extract
Instruction
- Add the cranberries, orange juice, maple syrup, and cinnamon to a saucepan with matching lid over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes, until the cranberries have popped and the sauce has thickened and reduced. If the sauce is still thin, continue to cook for an additional 5 minutes, until desired consistency is achieved.
- For the graham cracker crust, place the two boxes-worth of graham crackers into a food processor and pulverize until you have fine crumbs. Adding 4 tablespoons-worth of softened butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
- Pat the graham cracker crust into the bottom of a 9x13 inch pan and slightly up the sides to create a 1/4 inch thick crust.
- For the cheesecake filling, add the condensed milk, cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until mixture is smooth and fluffy.
- Pour the cheesecake filling on top of the crust, smoothing to even it out, then pour the cranberry sauce over top.
- Refrigerate for at least 4 hours, then slice and serve!
