I've been making this cheesecake for 3 years now. It always gets rave reviews and my husband's family looks forward to it at every holiday dinner. I made 1 small change though. I thought the lemon flavor was really overwhelming so I have used almond extract in place of the lemon.

Reviewed On: Apr. 11, 2009

These were super easy to make and they tasted fabulous. I loved that they were so rich in peanut butter flavor. They wound up being really messy though. They were very greasy (due to all the peanut butter) and were a little crumbly (not much to hold them together). Adding a little flower or even just a roll in sugar before baking would make a huge difference.

Reviewed On: Apr. 11, 2009

I made this for my sister in law's baby shower. I used Raspberry Ginger Ale and Edy's Rainbow Sherbet (berries and orange). Everyone loved it. Thankfully I had bought extra because it was gone really quickly and I had to make an extra batch.

Reviewed On: Apr. 11, 2009