I’ve tried to find out who started making this cheesecake in Marc’s family and I think I’ve traced it back to Marc’s (honorary) Aunt Ruthie, his grandma’s good friend. I wish I knew the cookbook or magazine it was clipped from, but we may never know. Marc’s grandma and mom have made this cheesecake for years and it’s been a staple at many family gatherings throughout our 15 years together. Every time I see it, I get excited because it’s creamy and wonderful and has lots of good memories attached to it.
If you can believe it, I’ve never made cheesecake before. I have so many cheesecake recipes pinned, but I just never got around to making one. And this is the first time I’m making the Dula family cheesecake, too. Megan told me about this vintage Dansk pan she spied and I just couldn’t stop thinking about it. She was kind enough to get it for me! This pan is roughly the same size pan my mother-in-law makes her cheesecake in, so it was finally cheesecake time.
And while this cheesecake is perfect on its own and always served that way at our family gatherings, I thought a topping would be cute. Something not-too-sweet. Then I remembered the pomegranate-cranberry sauce we had last Thanksgiving that I totally fell in love with. I added a vanilla bean and a pinch of sea salt and I love it even more now. It’s SUPER easy, too.
This cheesecake will be at our Thanksgiving table and the cranberry sauce will be, too. I’m making a double-batch for double-duty dinner and dessert uses.