I did have to double the recipe for a 9x13, but other than that, it came out wonderful. The consistency was perfect and the bars had just the right amount of tartness. My husband and kids loved them!

Reviewed On: Feb. 17, 2009

I was a little skittish about making this cheesecake, since the only ones I had made before were from the box. When I did make it, it was much easier than I thought it would be. To cooks who have not made a homemade cheesecake before: don't expect it to come out like the ones that you have to buy. The outside of it will be stiff and shiny, not smooth and fluffy like the ones out of the box. Oh, I made this cake in a 11 in springform pan which came out to 16 servings. By the time everyone was done, there were only 4 slices left over. Big hit! I will definitely make this one again.

Reviewed On: Feb. 17, 2009

This recipe was simple to make and very adaptable. I omitted the oil and replaced it with applesauce, and sprinkled a cinnamon/sugar mixture on top. These were so good that the dozen that I made was gone in half an hour. Next time, I will have to make double!

Reviewed On: Feb. 17, 2009