Cranberry Cheesecake Spread

I’ve served my cranberry tangerine chutney over cream cheese for years, love it that way, and wouldn’t have given a thought to doing it any other way until I saw the recipe for Cranberry Cheesecake Spread that Lisa recently posted on My Own Sweet Thyme. I was perfectly happy with a plain brick of Philly cream cheese until Lisa took this delicious combination of flavors to a whole new level. Her cheesecake has a slight tang from the yogurt and a bit of sweetness from the brown sugar. I pressed some roasted, chopped hazelnuts into the sides of the cake for a bit of crunch and served it with gingersnaps.


Cranberry Cheesecake Spread
  • 1 tablespoon butter
  • 3 tablespoons graham cracker or gingersnap crumbs
  • 8 ounce package cream cheese
  • 3 ounces plain Greek yogurt
  • 1 egg
  • ¼ cup firmly packed brown sugar
  • 1 teaspoon vanilla
  • ¼ cup coarsely chopped nuts to press into the sides of the cooked and cooled cheesecake.
  1. Preheat oven to 375 degrees.
  2. Use 1 tablespoon butter to generously grease the bottom and sides of a 6-inch spring form pan. Add the graham cracker crumbs, tilting and tapping the pan until the crumbs thoroughly cover the bottom and sides. Set aside.
  3. In a small mixing bowl, beat the cream cheese until smooth. Add the yogurt and egg, beating until well combined. Add the brown sugar and vanilla. Continue mixing until smooth. Pour filling mixture into the prepared pan.
  4. Drop 2 tablespoons of cranberry chutney on top of the cheesecake batter. Tap the pan on the counter top to settle the batter. Gently swirl the chutney through the cheesecake batter to achieve a marbled effect.
  5. Bake at 350 degrees for 30-34 minutes or center is set.. Remove from oven and cool on a wire rack. Refrigerate several hours or overnight. Just before serving I topped the chilled cheesecake with 2-3 tablespoons of chutney and a few more chopped hazelnuts. It was delicious served with gingersnaps, but little shortbread cookies or crackers would be good too.
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  1. Kate says

    Cathy! You have taken the cheese "brick" to a new level! This looks delightful. I will definitely had to try it. The presentation is wonderful!

  2. Kathleen says

    All I can say to this appetizer is WOW! Perfect for holiday parties. And yes I think it would be a blast if we could meet up with Rosa some day. You never know….

  3. Marilyn Miller says

    You have the most amazing things to eat here. This looks so wonderful, yummmmmm! And the danish too! You do tempt me when I am suppose to be losing a few pounds. Oh dear, what am I to do.

  4. theUngourmet says

    I saw this over at Lisa's blog. Yours turned out beautifully! Your photo is wonderful too! I'd love to try this sometime.

  5. Jeannie says

    Hi Cathy, It's been a long time since I visit your blog because I accidentally deleted my blog list from my blog and have to create a new one! I suddenly remembered your blog and looked through my old postings to search for your url. Missed reading and orgling at your wonderful dishes. Glad to have you back on my blog list:D

  6. Kris says

    Oh Mercy ME!!!! Now you've done it!!! I believe I shall have to have a NO DIET day and fix this for certain for Christmas. LOVE, LOVE, LOVE this recipe!! Thank you for sharing it!

  7. Acorn Cottage says

    Oh my….going to have to try this one for sure! Love to have gorgeous little things like this out to nibble on when company comes over!

    Thanks for the recipe!

    Smiles, Nancy

  8. Ellen says

    This looks AMAZING!!!

    This is a perfect recipe for this week’s Sharing Sundays because our theme is RED!!! We would love if you would drop by and link up this recipe and any other recipes that have RED ingredients such as, Strawberries, Marinara Sauce, Red Peppers, Tomatoes etc.

    Ellen recently posted..Everyday Sister’s Sharing Sundays #10My Profile

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