This is a really great alternative if you don't have time to make a regular cheesecake, or the space. I like to substitute butterscotch chips for the chocolate chips to shake things up when I make this recipe. It is good both ways! I don't know where people get the idea that cheesecake is light, I mean it's CHEESEcake, but anyhow, this is sweet, rich, and pretty dense. I also recommend a 10-inch crust, or 2 regular sized prepared crust, because this makes a good bit of batter.

Reviewed On: Nov. 4, 2008

I've made this recipe 3 times, because my husband loves it (and so do I)! I usually prepare the egg mixture first, and then carmalize the sugar. I add about a teaspoon of cinnamon, a small cap full of raspberry extract, and 3/4 tablespoon of vanilla extract. This gives it a little extra zing! I've never tried to make this without baking it in a water bath, so be sure to use that method! (Just put a cookie sheet in the oven, your baking pan with all the stuff in it, and fill the cookie sheet with water, but do not put so much water in it that it spills out into the oven). Enjoy!

Reviewed On: Feb. 24, 2008