Reviewed: Mar. 7, 2012

Wow, this was my first cheesecake and came out amazing! I followed some helpful reviews: A) Doubled the cheesecake ingredients. B) Microwaved the apples for a few minutes before topping and discarded the juice. C) Sat my springform pan (double-wrapped in foil) in a water bath. D) Baked 70 minutes and let it cool in the oven for 3 hours (didn't even open the oven to peek). E) Topped w/ a streusel topping. F) Removed the bottom of my springform pan w/ a knife that had been run under hot water. Next time, I will put the pan of water on the rack below, rather than putting the spring-form pan into it, because the moisture from the steam became trapped inside the foil and the bottom was just a tad soggy.

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Reviewer:

Jacolyn

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Cooking Level: Beginning

Home Town: Fishkill, New York, USA

Reviewed: Jan. 6, 2012

I made this for Christmas day dinner and my guests raved about it but I thought it was just ok :( I didn't' like the texture of the cheesecake - it's heavy and thick. I prefer a more fluffy cheesecake. Also, the apple mixture turned out quite dry but that's my own fault for following reviewer suggestions and precooking the apples and removing some of the juice. If I were to make it again, I'd leave the apples uncooked as the recipe states. I did however multiply the recipe by 1.5 in order to better fill my pan.

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Reviewer:

Semichee

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Mateo, California, USA

Reviewed: Jan. 6, 2012

Delicous!!

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Reviewer:

nfxoxo87

Reviewed: Dec. 29, 2011

easy and very good

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Reviewer:

MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: Dec. 19, 2011

fabulous...a bit of work to make but so worth it

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Reviewer:

Ginny

Reviewed: Dec. 8, 2011

I have now made this dessert 5 times for 5 different family functions and I am now taking requests for it!!! Its great and everyone loves it!

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Reviewer:

CGreene

Reviewed: Dec. 2, 2011

This was great! I doubled the crust and cream cheese mixture. I'm glad I did, because otherwise it would be a very short cheesecake. I baked it a few minutes longer than stated here, because of the extra filling, until the temperature in the middle registered 160 degrees. Chilled it overnight and it was absolutely perfect the next day. Will make again.

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Reviewer:

Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

Reviewed: Dec. 2, 2011

I'm actually thinking of making this cheesecake for my birthday (my first cheesecake ever) and I'm relatively new to the whole baking scene. How exactly would you do a water bath since it is so highly recommended by all of the reviewers. Plz get back to me as soon as possible.

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