I made this exactly like the recipe & it was fine, but I could barely taste the cream cheese filling,so mainly this recipe gave me a new idea for my own recipe.I think the filling/cranberry proportions should be reversed; ie, mostly cheesecake-like filling with just a garnish or hint of cranberry. But I do like cranberry-anything, so I'll make this again except double (or maybe even triple) the filling and make it more of a true cheesecake: use sour cream instead of sweetened condensed milk and maybe add an egg. (This made a pretty large amount, so I may keep the filling amount the same and cut the topping in half, & do it in an 8" square pan.) I always make my cranberry sauce with half the sugar and substitute orange juice for half the water, and this tasted really good. I also used fat-free cream cheese and fat-free sweetened condensed milk, and these both worked well.
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I made this exactly like the recipe & it was fine, but I could barely taste the cream cheese...