NO-BAKE HOLIDAY CHEESECAKE:

1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 tbsp. lemon juice
1 tsp. pure vanilla extract
1 (9-inch) prepared vanilla wafer or graham cracker crust

Beat cream cheese until fluffy, about 5 minutes. Add sweetened condensed milk slowly, beating until well combined. Stir in lemon juice and vanilla extract. Pour mixture into prepared crust and refrigerate for 2 to 3 hours or until cheesecake is set. While cheesecake is in the refrigerator, make the topping.

CRANBERRY SAUCE TOPPING:

1 cup orange juice
1 1/2 cups sugar
1/2 tsp. nutmeg (optional but recommended)
1 (12 oz.) bag cranberries, rinsed

Bring orange juice to a simmer and stir in sugar and nutmeg, stirring until the sugar dissolves. Add cranberries and stir to coat. Let the cranberries simmer for 15 to 20 minutes, until the berries are soft and begin to burst. Remove from heat and let cool.

The berry sauce will thicken as it cools. When cooled a bit, refrigerate until the cheesecake is ready. For serving, top the cheesecake with cranberry sauce. Serve chilled or room temperature.

Submitted by: Ashley Hardy