I made this for my husband's birthday and we both loved it. I changed to recipe to be healthier, and it was still very very good. I used only (3) 8 oz packages of cream cheese as that was all I had, 2 fat free and 1 reduced fat. I used egg beaters, splenda, skim milk, whole wheat flour, reduced fat graham crackers for the crust, and the butter substitute brummel and brown (as it has much less calories than real butter). Mine did crack in one spot, but that was my fault. I was in a hurry...my cream cheese was not at room temperature, I forgot to grease the pan before pouring, and I couldn't let it rest in the oven as I had other cooking to do. I made a red raspberry cream sauce for the top to cover the crack and it worked perfectly.

Reviewed On: Aug. 14, 2009

Delicious Cake!! I cook light, so I made some alterations for a healther cake. I used 1/2 parts whole wheat flour and 1/2 all purpose. I only used half the oil called for and the other half unsweetened applesauce (if you use all applesauce it would be a VERY dense cake). I also used egg-beaters in place of real eggs and splenda in place of sugar. I used a whole cup of cocoa powder as suggested by other reviewers. The cake was light, fluffy, and tasted great. Next time I think I'll add some chocolate chips as well!!

Reviewed On: Aug. 10, 2009

Really good. I didn't use the sun dried tomatoes and used parmigiano reggiano instead of mozzarella and was still great. Doubled the recipe and ate for a vegetarian dinner.

Reviewed On: Aug. 9, 2009