Ready for the best way to use up leftover cranberry sauce from Thanksgiving? Add it to this cranberry swirl cheesecake, a quick and simple citrus and vanilla cheesecake with ribbons of fresh cranberry sauce and a sweet and spicy gingersnap cookie crust. A delicious and festive holiday dessert! Gluten free friendly.
Do you always have cranberry sauce leftover at Thanksgiving, too?
This cranberry swirl cheesecake is my favorite way to use some of it up, and come away with a a vibrant and festive holiday dessert (that’s a whole lot less work than pie).
Simply set aside a few big spoonfuls of homemade cranberry sauce beforehand. I’m partial to an oh, so easy version with fresh cranberries, orange juice (go for high pulp), aromatic vanilla, and a cinnamon stick. You’ll still have plenty of sauce for the big meal, but you’ll also end up with a dreamy cheesecake topped with pretty ribbons of ruby red, sweet and tart cranberries.
The tangy sauce is a lovely complement to the creamy orange and vanilla infused cheesecake filling, the natural tartness cutting through some of the richness of the cream cheese, especially when paired with a spicy gingersnap crust. Tis’ the season, after all!
This easy one-bowl chocolate chip pumpkin bread is incredibly moist, wonderfully spiced, with lots of pumpkin flavor, and studded with mini chocolate chips. No mixer required and vegan-friendly, it’s a perfect, homemade fall treat!
While pumpkin desserts typically get their start in early-Fall, pumpkin bread has always been a Thanksgiving treat in our family.
My mom makes an incredibly decadent version – that is more cake than bread despite baking in a loaf pan – which I look forward to every year. It’s the perfect treat alongside morning coffee or afternoon tea (or nibbled right out of the fridge).
I wanted Henry to experience this favorite family tradition too, so I updated the original recipe – making it egg free (and easily vegan), with a little bit less sugar and oil, but still super moist, generously spiced, and with lots of pumpkin flavor.
Homemade baked apple donuts coated with a sweet and crunchy cinnamon sugar topping. These tender cake donuts are super moist and bursting with flavor from fresh applesauce, good olive oil, vanilla, and apple pie spice. Quick and easy to whip up for a fall breakfast treat, and made with just ten simple ingredients (and a vegan option).
My parents came to visit last weekend, and we did the most October-y things possible – going apple picking, decorating our front porch with colorful mums and pumpkins, and baking up not only an apple pie, but some homemade apple donuts with our bounty.
Just having them here is a treat in itself because we live so far away from each other now, but all of the seasonal cherries-on-top made my fall-loving heart oh, so, happy.
And still making me happy? These cinnamon sugar apple donuts on repeat. They’re not only delicious, with a moist and tender crumb, and sugary crunch on top, but incredibly quick and simple. Made with just 10 ingredients (that I bet you have on hand right now), they taste so much like everything to love about this season I almost can’t stand it.