Reviewed: Apr. 1, 2009

Good recipe-I didn't care for the spices in the crust-found them distracting when at first I thought what a great idea. I'll stick with a plain crust from now on.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Dec. 5, 2008

A good recipe for a nice basic cheesecake, just as the title suggests!

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MMHARBIN

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

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Reviewed: Nov. 29, 2008

Absolutely delicious. I lowered the temp to 335, had a water bath and left it in the oven till it cooled w/the door slightly ajar- yet it STILL had massive cracks. Any suggestions? I also used lemom extract instead of vanilla for an added taste.

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karendevi

Cooking Level: Expert

Home Town: Midland, Michigan, USA

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Reviewed: Nov. 28, 2008

I served this for Thanksgiving along with my pies. I followed all of the tips but it still had 3 HUGE cracks in it. I put a can of cherry pie filling on top and it was gorgeous and everyone loved it. Very creamy and the crust was fantastic.

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Nov. 28, 2008

This recipe merits more than five stars!! I prepared this cheesecake exactly as written, and it turned out to be the creamiest, tastiest basic cheescake I've ever made. The crust is outstanding as well. The only different thing I did when it came to the crust was to use toasted, finely-chopped pecans instead of walnuts. This was a huge hit at our Thanksgiving dinner last evening. Thought I would mention too, that this cheesecake is so delicious, and the top baked up so beautifully...no cracks or blemishes...that I served it plain. As is, this recipe is perfection; thank you so much for posting it.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 27, 2008

Wonderful! My first try at cheesecake, and a great success. I followed suggestions to let cool in oven and no cracks. It did puff significantly at the end of baking (but went down while cooling) and turned a little darker brown than I wanted (maybe it baked too long?), so a friend suggested mixing a little sour cream and sugar and spread on top. It was beautiful!

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Liz Olson

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Reviewed: Nov. 25, 2008

This is the easiest and best basic cheesecake I've ever made. I took the other hints and left it in the oven a couple of hours after I turned it off so it wouldn't crack. I got rave reviews on it and will definitely keep this one at the front of my recipe box.

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vatech90

Cooking Level: Expert

Home Town: Fishersville, Virginia, USA

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Reviewed: Jul. 12, 2008

best cheesecake i have had.5 stars. my family and friends love it.

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cathyf.

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Reviewed: Jul. 4, 2008

my whole family loved it. they are devouring the cake as I write this. I did make the crust with a couple changes. For the crust I added 1 teaspoon of ginger and excluded the walnuts. I would make again.

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Nancy

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Reviewed: Jun. 22, 2008

My husband and I love this recipe, we were looking for something easy and diffrent. The crust makes the cheesecake, it's awesome!

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LaVetta

Cooking Level: Expert

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Reviewed: May 11, 2008

Fantastic. I also followed the cooling methods of other reviewers. Keeping it the fridge over night was a great idea!

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James15

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

This is the first cheesecake I have ever made and it turned out beautifully! I took it to a friend's house for our dinner date and everyone loved it. Even our friend gave it five stars (after I told them how I chose the recipe based on it's ratings here). Thanks for the great recipe!

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mnm526

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Reviewed: Feb. 27, 2008

This is the best cheesecake that me and my family had.I have been getting orders for it from friends who just cant get enough of it.Thanks

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ZAINORAH

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Reviewed: Feb. 13, 2008

This is a very good cheesecake, extremely rich, but it was what my son was asking for: a dense, creamy texture.

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Harriet

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Reviewed: Jan. 28, 2008

Ecellent Cheesecake and very simple to make. This recipe isn't too sweet like some recipes. I followed the baking suggestions and baked this cake around 340 for about 60 minutes then left in the oven to finish baking. I will make this cheesecake again.

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LoLinex

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jan. 10, 2008

I've never had this turn out bad. Just a great basic cheesecake..just as the title suggests. Just don't overmix and I always turn off the oven and let the oven door stay wide open after baking time so hopefully no cracking will occur and 99.9999% of the time it doesn't.

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Jan. 1, 2008

I bought 2 10" graham cracker crusts & a bag of chocolate chips. I mixed the filling exactly as it said but divided up the chocolate chips between each crust before adding the filling. This was a hit!

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Satsuki Rebel

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Reviewed: Dec. 31, 2007

Just what I was looking for! I topped it with home made strawberry jalapeno preserves for our Christmas party. It was a hit!

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L. Sullivan

Cooking Level: Expert

Home Town: Marshall, Michigan, USA

Living In: Alpine, Arizona, USA

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Reviewed: Dec. 30, 2007

This cheesecake was really easy to put together. It was my first time making a cheesecake. My crust seemed kinda burnt though. Also I had very little cracking and I did not use a water bath. So rich and good. I will try to make this again.

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Dec. 23, 2007

I am shocked that this cheescake got such rave reviews. I baked it tonight (for Christmas Eve tomorrow) and it cracked everywhere and it blew up, sending cheesecake all over my oven. I normally make one every year for Christmas Eve and I thought this was the recipe I'd been using. I am really bummed! I tasted it, it tastes fine. The texture stinks. It's wiggly like jello and was hard to get out of the pan!

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