Reviewer:

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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Reviewer:

joyfulnoise139

Reviewed: Jun. 13, 2008

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

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Reviewer:

ADEWING

Reviewed: Jan. 21, 2008

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

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Reviewer:

suelbright

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 16, 2007

excellent & easy!

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Reviewer:

KATCASO

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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Reviewer:

Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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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Reviewer:

ProblemsGirl

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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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Reviewer:

CKGUSTO47

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palm Desert, California, USA

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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Reviewer:

KVICKRY

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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