Cranberry Topping:

• 1 ½ cups fresh cranberries
• ¼ cup water
• ½ cup THM Gentle Sweet
• ½ tsp. orange extract
• 1 tsp. vanilla extract
• 1 tsp. xanthan gum

In a saucepan put the cranberries and water on medium. Once the cranberries “pop” add all the ingredients except the xanthan gum and bring to a boil. Slowly sprinkle the xanthan gum over the top and stir it in. Simmer until it starts to thicken. You can use an immersion blender if you want smaller bits of cranberries.

Crust:

• ½ cup almond flour
• ½ cup THM Baking Blend
• ½ cup butter
• 1 ½ tsp. THM Super Sweet
• 1 tsp. vanilla extract

Line a springform pan with parchment paper, To a mixing bowl add all the ingredients. Blend them together and press into a springform pan. Bake at 350° for 12 minutes. Keep an eye on it so as not to overcook. Cool it completely.

Cheesecake:

• 1 ½ cups heavy whipping cream
• 24 ounces cream cheese (1/3 fat works great)
• 1 ½ Tbsp. vanilla extract
• 2/3 cup THM Gentle Sweet

Whip the heavy cream and vanilla until stiff peaks form and set aside. In a separate bowl, mix the rest of the ingredients until well blended. Gently fold the whipped cream mixture into the cream cheese mixture and mix well. Plop the cheesecake mixture by spoonful onto the cooled crust and smooth the top. Put ¼ to ½ cup of the cranberry mixture on top and with a knife make back and forth motions “marbling” the cranberry mix into the cheesecake. Smooth out the top again and top with the remaining cranberry mix. 

White Chocolate Decoration on Top:

• ¼ cup white chocolate chips
• ½ tsp. coconut oil

Melt in the microwave. I do 20-second intervals and one interval is usually enough with this small amount. Just make sure not to overcook or it will seize. If you have a decorating tip you can use it to make a lattice on the top of the cheesecake or just swirl small amounts with a spoon for a pretty effect! I used a condiment bottle to squirt it rather than using a decorating tip.

 enJOY!