9 Reviews of Swirled Cranberry Cheesecake

From: ms_bold

On Nov 25, 2005

This is an excellent cheesecake. I didn't have access to the Pepperidge Farm Cookies and subbed a combo of half graham cracker crumbs and half crushed gingersnaps. The flavor was excellent. The cinnamon and nutmeg enhance the flavor of the cranberries and make a perfect fall cheesecake. This was an excellent addition to our Thanksgiving menu.

From: Christine in Chicago

On Sep 30, 2002

This is an AMAZING recipe. It's seasonal, delicious and EASY! Everyone had seconds (which made us happy, but horribly full!) I only had a 10" springform available, but even with no changes AT ALL in the recipe, it came out perfectly. A real winner!

From: Pamueller

On Nov 9, 2003

Delish! Made this with Oreo crumb crust rather than the other cookies, and it was a hit! I might also be serving the cranberry swirl by itself with the Thanksgiving turkey. The spice is just right with the cranberries. Oh and baked at 350 degrees for 35-40 minutes w/o getting any cracks.

From: angelcakes

On Oct 28, 2001

Yummy! Very easy to make and no cracks in the cheesecake. I used cinnamon graham crackers instead of the cookies. I''m going to make this for Thanksgiving.

From: Suzanne Siegel

On Nov 28, 2003

I made this to bring to our Thanksgiving celebration, and even my chocoholic family gave it raves. I've never had good results baking cheesecake, but this was beautiful and delicious. I made the recipe exactly as written. The cheesecake was creamy and not too heavy, and the cranberry mixture was just sweet enough. The adition of the cinnamon and cloves was a tasty touch. I garnished the top with fresh mint leaves and sugar-glazed fresh cranberries for a festive presentation. Thanks for a wonderful recipe.

From: TheDancingCook

On Dec 28, 2005

Delicious! I brought this to my relatives for Xmas eve dinner and it was a hit. The hint of clove and cinnamon was a perfect tasting blend of flavor that went along well with the cheesecake and cranberry. It was also my first time making a cheesecake; very easy recipe to follow. I used a 10 inch spring form pan and also used graham cracker crumbs instead of the cookies.

From: sugarpea

On Dec 28, 2005

This is one terrific cheesecake. The only changes I made were to use sugar cookies for the crust, and to reduce the cinnamon to 1tsp and I'll do that again next time. I recommend serving straight from the frig as the cookie crust softened very quickly.

From: JESMom

On Nov 22, 2007

Divine! I'd never made cheesecake before, and this was great! I just used a pie plate as I have no springform pan, and it was wonderful. Thanks!

From: Mudflower

On Sep 7, 2009

I made this last Thanksgiving and everyone was impressed. It's a solid recipe. I substituted cinnamon graham crackers, and they worked fine. I'm sure the Pepperidge Farm cookies would be great. Very festive!