Reviewed: Nov. 26, 2009

Made this for Thanksgiving today and it was a big hit! I followed this recipe exactly but used a graham cracker crust (the larger size that has "two extra servings"). I didn't have any problem with spillage... it was actually quite perfect. I will definitely be making this again!

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Pam

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Reviewed: Nov. 19, 2009

I found this recipe a few years ago and have made it every Thanksgiving. It is wonderful as is,but I too have had problems with it spilling over. The sweet, with the tangy and the crunch on top is a perfect combo. The only thing I do different is use pecan pieces cause I don't like walnuts. Would definitely recommend trying.

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kasibee

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

It was so good I had to bake it again so I could have a piece my guests loved it so much

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Jofis

Cooking Level: Intermediate

Home Town: Keysville, Virginia, USA

Living In: Circleville, Ohio, USA

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Reviewed: Apr. 9, 2009

i just brought this to a potluck today. it got rave reviews. there were several desserts but this one was the only one that had people going back for seconds! i made my own cranberry sauce (simmer 15 mins until thickened - 2c. cranberries, 1c. sugar, 1/2c. orange juice) and followed the rest of the recipe as written. i have also tried this with an almond crumb crust and topping and i think i liked that even better. (in a food processor combine 1c. flour, 2 1/2 cups ground almonds, 3/4c. sugar, 3/4 c. butter. pulse until clumps form. reserve 1.5 cups for the topping then press the rest into the pie plate, no need to prebake crust)

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tianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 4, 2009

This is soooo yummy! I had leftover homemade cranberry sauce from Thanksgiving so I gave it a try. I sure hope I have leftover cranberry sauce next year!

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Amy O

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

This pie is really good! I cook fresh cranberrie's instead of canned. and make a graham cracker crust instead of a regular crust. it's a favorite around here.

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Sarah

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

Family raved about this at the Thanksgiving gathering!

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Deanne Zacharias

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Reviewed: Oct. 10, 2008

I used a small pie pan and had leftover ingredients, and after a bit of thinking I took some foil muffin liner, pressed the crumb mixture at the bottom of each one, filled them half full with the cheesecake mixture, and spooned the cranberry mixture on top of them, then baked them for a short amount of time (forgot to keep track). They turned out wonderfully, and the next time I make this recipe I think I'll cut out the pie part entirely and make miniature cheesecake cups!

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joyfulnoise139

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Reviewed: Jun. 13, 2008

Delicious! I used a pre-made graham cracker crust.

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ADEWING

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Reviewed: Jan. 21, 2008

Very good! I will be making this often! Will use graham cracker crust next time.

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suelbright

Cooking Level: Expert

Living In: Cheyenne, Wyoming, USA

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Reviewed: Nov. 16, 2007

excellent & easy!

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KATCASO

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Reviewed: Nov. 12, 2007

I agree with KVICKRY's comments. We didn't eat it until the next day and the cheesecake part was mealy and crumbly. I liked the lemon flavor though - not overpowering. I did enjoy the nut topping. If I made again, I would use a graham cracker crust.

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Oct. 23, 2007

This pie has been a favortie with the family at christmas time for the past 3 years now. It'a always a hit!

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ProblemsGirl

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 17, 2007

This has definitely become a family favorite for Thanksgiving. I get requests each year for this, going on 3 years now.

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CKGUSTO47

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palm Desert, California, USA

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Reviewed: Nov. 27, 2006

I didn't care for this pie but with several tweaks it could be good. The crumb topping wasn't that great, I think I would omit the flour next time. The creamcheese turned gritty the next day. Plus there was so much of the cranberry misture left over. A graham cracker crust would have been better.

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KVICKRY

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Reviewed: Nov. 27, 2006

Think I would give this five stars plus, if that were an option. This was such a big hit for Thanksgiving. Just a couple of tweaks I'll mention -- used a graham cracker crust. Also, after reading a couple of comments on too-sweet canned cranberries, I made my own, ("Cranberry Sauce I", I belive -- 1 c. o.j., 12 oz of fresh cranberries and just 3/4 cup sugar, instead of the 1 c. called for, cook for about 10 min.) so I could control the sugar (obviously). Anyway, like I said, HUGE hit at our house -- thanks for a great recipe!!!

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ESQUARED

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Nov. 26, 2006

This is tasty. But I agree with others, it would be good in a graham cracker crust. Also, I may try using fresh cranberries on top instead of pre-made sauce.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Mar. 19, 2006

Yummy! This pie was delicious! I was dubious about putting it in the oven, but I did anyway and it turned out great! I did a couple of things differently. First, I added the brown sugar to the crumb mixture instead of the cranberry mixture. I also ommited the cornstarch. I basically just put the cranberry sauce on top. I also used a graham cracker crust. I'll be making this again!

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Shea Failmezger

Cooking Level: Expert

Home Town: Bay Springs, Mississippi, USA

Living In: Manning, South Carolina, USA

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Reviewed: Jan. 16, 2006

This was definitely better after being refrigerated overnight. One problem I had is that the cranberry sunk right through the cream cheese layer before I could spread it evenly. I also wished for more tartness in the cranberry layer. But it tasted good and I would probably make it again.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Dec. 21, 2005

This pie became a personal tradition of mine! It's rich and creamy, while the cranberry sauce adds a wonderful tartness and then it's topped off by a golden nutty crunch. I've made it probably 8 times and it aways turns out beautifully. A real crowd pleaser! I find it's even better when chilled overnight in the fridge.

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graceful cooking

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