Probably the best cheesecake I've ever made. I always had a problem with overbeating it. Read the first review and definitely put in the extra effort to mix it with a wooden spoon after creaming the sugar and cream cheese. I baked this on thanksgiving day for a post thanksgiving dinner the following day. Put it in the oven an hour before I had to leave for dinner, turned it off and left the house with the cake in the oven so I wouldn't be tempted to open it. Great recipe, will try it with other flavors (orange/chocolate).

Reviewed On: Nov. 29, 2009

Definitely need a sweet tooth to eat these. Next time I'll try natural peanut butter since the honey made them sooo much sweeter than I expected. I followed the recipe to the t and found it way too sweet. At time the peanut butter was too overwhelming and others, the honey. I'll definitely make these again and will try natural peanut butter instead.

Reviewed On: Nov. 5, 2008

Definitely a keeper. Not too sweet and not bland at all, which is what I thought it'd come out to. Took another user's suggestion and used 3/4C light brown sugar and 1/2C splenda instead, came out just as tasty and felt a little less guilty. =)

Reviewed On: Aug. 26, 2008