Made this recipe for some friends visiting for the day. It was fabulous. The only change I made was to reduce the sugar to 1 1/2 cups like some other reviewers mentioned. My friends took the recipe with them.

Reviewed On: Sep. 25, 2009

I made some modifications to this recipe based on other reviews. I added an extra teaspoon of cinnamon and vanilla and 8 oz of drained crushed pineapple. I also reduced the sugar to a 1/2C brown and 1/2C white sugar. I also substituted walnuts for pecans. The cake turned out very well and I received a lot of compliments at Easter dinner. Great taste.

Reviewed On: Apr. 13, 2009

For the holidays I always bake a cheesecake. This is the first time ( probably 20 attempts) I ever made a perfect cheesecake with no cracks or dips in the middle. It was truely a work of art and the taste was fantastic. I used the recipe as written and the techniques discussed in other reviews. I preheated the oven for 1 hour, placed a pan of hot water on the shelf below 30 minutes before I baked the cheesecake. I only used the beater for the cream cheese and sugar and used a wooden spoon to blend in the remaining ingredients by hand. I sprayed the entire pan with Pam. I baked the cake 1 hr and never opened the oven door until 5 1/2 hours after the cake was baked. The result was perfect. I had to take a picture. Thanks to everyone for your tips. It is a good feeling to finally have success.

Reviewed On: Apr. 13, 2009