I was afraid these would be too dense, despite all the good reviews, but they were great. I followed the recipe except substituted pecans for walnuts, Raisin Nut Bran for Raisin Bran and shredded a medium apple instead of chopping. Made them yesterday, and they are almost gone - will definitely make again soon.

Reviewed On: May 28, 2008

I made this for Mother's Day Brunch because I wanted something with individual servings. Everyone loved it, including my 2-year-old, but I did make some modifications. I used Boar's Head Rosemary Sundried Tomato Ham, about 1 1/2 cups of Uniekaas cheese from Whole Foods, 7 oz. of Greek Yogurt (because I was nervous about using regular), two TBSP basil instead of the green onions (because I had it). I mixed 1/2 cup of the cheese, the yogurt, herbs and black pepper into the eggs, then sprinkled the other cup of cheese on top. Something I noticed is that the recipe says 10 oz. ramekins - I only had 4 oz. and it fit perfectly, so I would not suggest using 10-oz.

Reviewed On: May 12, 2008

Made this for Thanksgiving - giving it five stars for the taste. However, the crust had way too much butter. I would usually reduce the butter in any recipe to make it healthier but actually followed the recipe since I was taking it to a party. Luckily, I put a pan of water on the shelf below the cheesecake, because it caught some of the melted butter that leaked out of the springform pan. It ended up tasting fine - I think it still seemed crunchy because of the nuts. I used the 18 serving measurements, and the size of the cheesecake was perfect. I also just mixed everything together (in the order from the recipe but, when it says 1/2 cup sugar, I put it all in) to save time. It did crack a little despite the pan of water, but no one cared. It tasted great and was one of the few desserts eaten when everyone was stuffed.

Reviewed On: Nov. 25, 2007