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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MOXIECOLA

Cooking Level: Intermediate

Home Town: Malden, Massachusetts, USA

Living In: Saugus, Massachusetts, USA

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Reviewed: Dec. 17, 2007

Fantastic! I made this for our Christmas party and it was very popular. I doubled the crust mixture but skipped the walnuts. I also added strawberry glaze for a topping. It is easy to mix up, bakes up very thick and has a nice presentation when topped with a fruit mizture. I had no problems getting this to set up. I did leave it in the oven after it was done baking and there were a couple of small cracks but they covered up nicely with the fruit.

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ShortCook

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

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Reviewed: Dec. 6, 2007

This cheese cake was very easy and really good. Made it for a party and everyone loved it.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Nov. 24, 2007

I made this for Thanksgiving at the request of my boyfriend. He said it did not taste "cheesecake" enough, but was good w/ the cherry topping. I am not a lover of cheesecake, but will try Chantel's NY Cheesecake next time.

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RIPLEYNRUDY

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mill Creek, Washington, USA

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Reviewed: Nov. 16, 2007

yum yum...fab cheesecake..even better the next day..used digestive bisuits for the base with a little cinnamon and nutmeg.iv actually got orders coming in for this over xmas it was so popular.Thanks for a wonderfull recipes

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eleanor williams

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Reviewed: Nov. 14, 2007

This recipe is great!!! My family and I enjoyed it. It cracked but that didn't matter. Next time I will try lowering the heat to prevent the cracks.

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TOOTIE26

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Reviewed: Oct. 26, 2007

This was exactly what I was looking for, I stirred in about 3/4 of a bag of the Andes candy pieces, and garnished it with the Easy Whipped Cream recipe from this site and the rest of the mints. Delicious!

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Strykewulf

Cooking Level: Expert

Living In: Glens Falls, New York, USA

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Reviewed: Oct. 10, 2007

Very good I loved the crust

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Big E

Cooking Level: Expert

Home Town: South Lancaster, Massachusetts, USA

Living In: Fairfield, Maine, USA

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Reviewed: Oct. 10, 2007

This cheesecake is the best!

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komp6

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Reviewed: Oct. 8, 2007

This cheesecake would be the love of my life if I hadn't met my husband! It is so easy, and the perfect consistency- firm, as a cheesecake should be! Do NOT, I repeat, do not skip the crust and use a store-bought one. The crust is half the reason this cheesecake is so heavenly! The hot water bath is good if you're trying to impress someone, but it still tastes just as good if it is cracked, so it is a skippable step. If you're looking to make it lower in fat, use fat free everything except use the Neufachatel cheese, found in the cream cheese section. It still turns out firm with the same flavor, but slightly lighter. I usually like the lower fat texture a little better. The lower fat version is still firm, not mushy jello-pudding consistency.

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ChelsTheCook

Cooking Level: Intermediate

Living In: Medford, Oregon, USA

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Reviewed: Oct. 7, 2007

loved it. nice dense texture and not overly sweet. perfect amount of crust. love the cinnamon in the crust; i left out the nutmeg. i used the advice of leaving the cheesecake in the oven to prevent cracking, but it still cracked some. however, i don't care at all about that. it was a nice golden brown on top, it looked great that way.

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PEARLIE5

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Reviewed: Sep. 28, 2007

This crust is the best - the only cheesecake recipe I ever use

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SheilaH

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 26, 2007

This just didn't workout for me. It cracked horribly, burnt on the top, and the crust was good, but not great. I probally did something wrong, but I'm not sure I'll be making this again. The cheesecake itself however tasted very good. Had a bit of a bite to it, due to the sour cream I guess.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Sep. 9, 2007

This a simple recipe to follow and the walnuts make the cheesecake different from the traditional.

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Lupita

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Reviewed: Jul. 20, 2007

My co-workers agreed this was the best cheesecake they'd ever had in their lives! I used all graham crackers (no nuts in the house - haha!) and used the full Tablespoon of cinnamon in the crust, and people commented on how much they liked the cinnamon. I did not use a water bath, but instead tried reviewer Natalie's method (9/12/05) of simply placing the cheesecake on a sturdy cookie sheet. I baked it @ 325 (my oven runs hot) for 50 minutes, turned oven off (not opening oven door), and let it sit in the closed oven for about 20 minutes more. Then I let the cake cool for a couple hours or so in the oven with door ajar. I was happy to see NO CRACKS! Yay! Decorated the top with creme chantilly (sweetened whipped cream) and fresh blueberries with melted wild blueberry preserves drizzled atop. Very beautiful and delicious!

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 8, 2007

Really good cheesecake!!! Make sure you use a water bath, I had no trouble with cracking.

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jogden24

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Reviewed: Jun. 27, 2007

The flavors of this cheesecake are delicious. The crust is heavenly and the cheesy part is just perfect. I made one and a half times the crust. This was my first time making cheesecake and from reading articles on this website and re-reading some reviews, I have identified two mistakes I made: 1. I tried to make this in my regular 9" pan. I used parchment paper so it would be easy to take out (and it was), but it turned out not to be deep enough for all of the batter. Beware if you also try to do this! 2. I did not bake it in a water bath. The top of my cheesecake was cracked - this didn't bother me much (after all, it was still delicious) but it definitely would have looked nicer without the cracks. I recommend reading these two articles if you are baking a cheesecake for the first time: http://allrecipes.com/HowTo/Perfect-Cheesecakes/Detail.aspx and http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx. Good luck and enjoy!

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Apr. 22, 2007

Absolutely delicious! The best cheesecake I have ever made. I would put it above Chantal's NY cheesecake. I love the addition of the sour cream and especially the heavy cream. Everyone loved it.

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SEMATLON

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Reviewed: Mar. 21, 2007

my son had a craving for cheesecake & this recipe definately fit the bill. i only made slight changes like using 1 1/2 c. graham cracker crumbs with an extra tablespoon butter for more crust, using half & half instead of heavy cream & baking the cheesecake with a waterbath. i also watched the informative allrecipes video on cheesecake making before hand & learned a few things! many thanks ronald!

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