Reviewed: May 23, 2012

A very easy recipe to follow and is a hit with my family. I used pecans instead of walnuts for the crust without nutmeg. The only problem that I have had is keeping it from cracking in the oven and I have followed the advice of others of letting it stay in the oven until the oven is cool. Wonder if water bath would help with this isue ? Other then that the flavor is wonderful and has been added to my recipe collection for futur use. :0)

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Reviewer:

Lillian

Reviewed: Apr. 1, 2012

This was an easy and delicious recipe. It was my first time baking a cheesecake. It tasted even better the second day.

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Reviewer:

AllThingsHome

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Cooking Level: Intermediate

Home Town: Far Rockaway, New York, USA

Living In: Hampton, Georgia, USA

Reviewed: Mar. 26, 2012

The only reason I didnt give this 5 stars was because I havent tried ALL the cheesecakes in the world, BUT this is SUCH a great and Easy cheesecake and SOooo good, I cant make it fast enough, the family devours it immediately. I love the variety of flavors the Crust gives.

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Kelly K

Reviewed: Feb. 23, 2012

This is an absolutely delicious cheesecake. I didn't make a single change to it.

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Rebecca

Reviewed: Jan. 4, 2012

This was very good! I think the crust with the nutmeg brought out the flavor greatly. Very good.

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Canalzonegirl

Cooking Level: Beginning

Living In: Gainesville, Georgia, USA

Reviewed: Dec. 29, 2011

This cheesecake turned out really good! Normally I don't make cheesecakes but my dad insisted on me baking one since I have been starting to bake a lot more that usual! The amount of cream cheese was perfect, and I put 1 1/2 sticks of butter instead of two to fit my moms diet and it turned out pretty good. I also had to put in one less egg because I was making cookies right after but it turned out great! My dad was practically looking over my shoulder the whole time and he was a little iffy about the one less egg, but when he tasted it... He loved it! (well he better have loved it because I made it just for him)

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CoOkIeMoNsTeR

Cooking Level: Beginning

Reviewed: Dec. 13, 2011

This turned out fantastic! If you use store bought graham cracker crusts, there will be enough for 2 pies. I accidentally bought neufchatel cream cheese and it did not seem to matter. This was a project that my teenage son and 2 friends did to take a break from homework. I did not help at all and it turned out delicious. It went so well they are going to make another batch tomorrow.

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pickyeater

Reviewed: Dec. 13, 2011

Delicious! Heavenly! Must try! I used a tablespoon of Madagascar vanilla extract because we're crazy about vanilla.

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Reviewer:

Laura G

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 6, 2011

This recipe made my family say it was the best cheesecake they ever had. Great hit this past Thanksgiving

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Anecqua2322

Reviewed: Nov. 8, 2011

I have had problems with it cracking before, but I don't mind that. I have never used walnuts in the bottom before, but just a basic graham cracker crust. To get some variety out of this recipe I like to sub flavored yogurt for the heavy cream (like raspberry yogurt, then top with fresh raspberries). Also works to add lime zest and lime juice to make a key lime cheesecake.

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