I made a total of ten cheesecakes for my husband's 50th birthday party last night. I can't thank Allrecipes.com enough! I made this cheesecake (by far the most popular), along with Caramel Chocolate Pecan, Eggnog, and Chocolate Khalua. I prepared one at a time in advance and froze them all. Every one presented beautifully. Having never made cheesecake before I trusted every recipe & review here. Everyone thought these were store bought! I think I'll make these for Christmas gifts. Use water baths with the pan wrapped well in foil & a roasting bag. Cook for 80 minutes then turn the oven off & crack the door to set for 4 hours. Chill, then lift to a tray to wrap & freeze.

Reviewed On: Dec. 5, 2009

After reading all of the reviews I was excited to make this. The only change I made was to double the graham cracker crust as suggested by a review. I baked it in a water bath, let it cool in the oven, refrigerated for over a day...Then was deeply disappointed to cut into it and find it wasn't done. (I bought an instant read thermometer today for the next cheesecake I'll make). It was really soft and almost pudding like in the center although the outside looked fine. The graham cracker crust was too thick..overpowering. I'd recommend the original amount for the crust. The eggnog flavor wasn't very strong..Probably won't make this again:{

Reviewed On: Nov. 20, 2009

Absolutely PERFECT!! I made this to tase-test for serving BBQ Pork sandwiches for my husband's birthday party. I've tried so many bottled sauces and another from scratch. This is IT!! I didn't have tomato sauce so I used 1 can of paste plus 1.5 cans of water. Otherwise I followed the recipe. AMAZING!

Reviewed On: Nov. 18, 2009