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Sweetened Condensed Milk Cranberry Cheesecake

Sweetened Condensed Milk Cranberry Cheesecake Delight

This Sweetened Condensed Milk Cranberry Cheesecake offers a creamy texture and vibrant cranberry flavor, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cranberry Sauce
  • 2 cups Fresh or Frozen Cranberries Use fresh for vibrant flavor or frozen for convenience.
  • 1 cup Granulated Sugar Sweetens the sauce; adjust to taste.
  • 1/2 cup Orange Juice Adds brightness and acidity.
  • 1 tablespoon Orange Zest Elevates the citrus flavor.
  • Optional Rosemary or Cinnamon Enhance the sauce with warm notes.
For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Provides a crunchy base.
  • 1/4 cup Granulated Sugar Sweetens the crust.
  • 1/2 cup Melted Butter Binds crumbs for a sturdy crust.
For the Cheesecake Filling
  • 1 tablespoon Unflavored Gelatin Helps set the cheesecake.
  • 16 oz Softened Cream Cheese Base of your creamy filling.
  • 14 oz Eagle Brand® Sweetened Condensed Milk Adds sweetness and creaminess.
  • 2 tablespoons Lemon Juice Provides acidity for balance.
For the Whipped Topping
  • 1 cup Whipping Cream Make a light and airy topping.
  • 2 tablespoons Powdered Sugar Sweetens and stabilizes the topping.

Equipment

  • Medium Saucepan
  • mixing bowl
  • springform pan
  • electric mixer

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest. Cook for about 15 minutes until thickened. Strain and chill for at least 1 hour.
  2. Blend together graham cracker crumbs, sugar, and melted butter. Press into bottom of springform pan. Bake at 325°F for 15 minutes or chill in freezer for 20 minutes.
  3. Sprinkle gelatin over cold water and let it bloom. Beat cream cheese until fluffy, then mix in sweetened condensed milk, gelatin, and lemon juice until smooth.
  4. Pour half of cheesecake filling into crust. Swirl in 1/3 cup cranberry sauce. Add remaining filling and dollop with remaining 1/2 cup sauce, swirling to marble.
  5. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  6. Whip cream with powdered sugar until stiff peaks form for topping.
  7. Pipe whipped topping over cheesecake and garnish with sugared cranberries or extra sauce. Slice and serve.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure gelatin is fully dissolved for even texture. Chill overnight for best flavor development.

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