We made these with lemon extract instead of almond extract (nice touch), and used 8oz. of cream cheese. The thick "base" was very much like my grandma's cake-like fruit cobbler. The "topping" was not nearly as cheesecake-y as I would have liked, and wasn't as thick of a layer as I think it should have been to warrant the term "cheesecake". The family enjoyed it as a breakfast dish, but it was not at all what I expected. After re-reading the recipe, I should have recognized it as a cobbler-y base. I probably won't be making it very often.

Reviewed On: Jun. 27, 2009