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!