Cheesecake Cranberry Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 18, 2011
Eh, it was ok. Its a lot easier to make than an actual cheesecake tho.
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Cooking Level: Professional

Home Town: Crane, Texas, USA
Living In: San Diego, California, USA

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Reviewed: Feb. 14, 2011
Tasted good but the crust stuck to the bottom of the pan, despite spraying before baking.
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Reviewed: Nov. 30, 2008
I made these bars using leftover Thanksgiving cranberry sauce. They are easy to make. This is definitely not really a kid-friendly dessert; the bars are tangy and semi-sweet. The crust gives them a nice crunchiness, and the cream cheese mixture settles well. You have to wait the full hour before cutting, or the bars will fall apart. I have edited my review and given it four instead of five stars, since a week later we still haven't finished the pan of bars; they don't hold their freshness well, and the cranberry flavor is too much after the first day.
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Cooking Level: Expert

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Reviewed: Dec. 13, 2007
Great recipe - I brought them to a holiday potluck, and didn't have any to bring home! I did make one change: I added a cup of pureed pumpkin to the cheesecake mixture, to give it more color and flavor. I'll definitely make these again, although I'll double the cream cheese amount to make a thicker bar. Overall, though - they were fantastic!
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Chesterfield, Virginia, USA

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Reviewed: Nov. 23, 2007
I have made these many times and they get rave reviews. The cranberry's tartness, the sweetness of the condensed milk, the smoothness of the cream cheese, and the oatmeal crust make for an awesome, taste-tempting dessert. ENJOY!!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 10, 2007
This is a wonderful recipe. Sometimes when I make it, I use fresh cranberry sauce that I make (recipe on the bag) and let cool. The cream cheese gives these bars a smooth taste, and they freeze well.
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Cooking Level: Intermediate

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