I made this for Thanksgiving last year. I thought it was pretty good concidering it was low carb, no sugar, and low fat. Yes, the texture was a tad unusual for cheesecake but I will trade that for the guilty feeling of eating a real cheesecake any day! We added a can of cherry pie filling to the top.

Reviewed On: Nov. 18, 2004

Oh Wow! This was so good! I even made a few changes to make it low-cal and is was still delicious! I used Splenda sweetener instead of sugar and instead of brown sugar, I used 1/4 cup of Splenda and 1 tbsp of sugar free maple syrup. I did not have any cornstarch on hand so I used t tbsp of flour instead and it came out so yummy. It was a little more brown thatn I liked but I think this was because of the Maple Syrup. A little time consuming (that is the reason for 4 stars and not 5) but worth the effort.

Reviewed On: May 15, 2004

This really had a great flavor!!! The ONLY problem I had with this recipie was the texture of the sauce. It was a bit runny for me. Next time I will add a bit of flour to thicken it up. I used 98% fat free soup and fat free cream cheese and it took nothing away from the flavor. My husband mentioned that next time we should marinade the meat before cooking for added flavor. I served this over rotini noodels and the leftovers are just as good if not better.

Reviewed On: Mar. 22, 2004