This turned out so great! I followed the others suggestions about frying out some bacon and using that as the oil. Otherwise I followed the recipe as written, but did add about 1/2 tsp of cajun spice to it towards the end. Gave it an extra little kick!

Reviewed On: Jan. 10, 2009

I have made this recipe many times in the past. I try to watch my sugar/fat intake, so I use the lowfat (not fat free) cream cheese and use Splenda in lieu of sugar. I crush up chocolate graham crackers and put about 1/2 Tablespoon in the bottom of a ramekin. I spoon in the filling. For a little added sweetness I take 1-2 Tablespoons of Polaner sugar free raspberry preservers, add just a little warm water, and stir it up with a spoon until I have a thick syrupy mixture. I spoon just a little on top of each cheesecake and swirl it around with the sharp end of a knife. I cook mine in a water bath in a 325 degree oven for 18-20 minutes. It makes a great dessert or anytime snack.

Reviewed On: Sep. 3, 2007

I have had trouble making custard fillings in the past, but this one is foolproof. I used this in a chocolate almond cake. I added 1 oz. of semisweet chocolate when I took it off the heat. It gave it a hint of chocolate and a nice chocolate color for the cake filling.

Reviewed On: Jan. 24, 2007