Reviewed: Dec. 9, 2010

Delicious. I added chopped walnuts in the mixture and it gave an earthy flavor/

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Reviewed: Nov. 27, 2010

My Mother-in=law gave me this recipe years ago and I finally tried it. I thought it odd to put sour cream on top after removing from the oven and then refrigerating until ready to eat. I found this matching recipe online and discovered the missing step. The cake sat for a good 20 minutes before it went back in the oven. It turned out great with chopped fresh chives on top. I even used low fat cream cheese and low fat sour cream. Served with Kashi crackers and some Gorgonzola crackers from Trader Joe's. Pretty good and quite easy.

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lovin' life

Reviewed: Oct. 23, 2010

Major delicious. I too chopped up the red peppers & green onion and sprinkled all over the top. Only wish I had 5" spring form pans so I could make 2 smaller cakes. However, this does keep well and was able to serve at a function the following weekend. I cut into wedges & served on an elongated plate so it didn't look "previously enjoyed".

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Ren

Cooking Level: Expert

Reviewed: Dec. 7, 2008

made this recipe to bring to a holiday party. served it with crackers and small cocktail bread. the people loved it. they took a small wedge and dipped their crackers into it and ate it like a real cheesecake. great flavor and texture. I shared it with a dozen people already!

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camp sharpei

Cooking Level: Expert

Living In: East Haddam, Connecticut, USA

Reviewed: Mar. 1, 2008

I had high hopes for this recipe. I was told flat out by one person that "it wasn't very good" and have to say I was very disappointed.

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chanders100

Reviewed: Apr. 15, 2007

Hmmmm. Had high hopes for this recipe, but didn't care for it much. Made it for Easter and it barely got touched by anyone. Those who tried it didn't go back for more.

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4TSMOM

Reviewed: Mar. 16, 2007

I have made this nearly a dozen times now... I've tried it the way the recipe describes but prefer it served warm without sour cream or veggies on top. It's so good warm on crackers or bread. It's a perfect easy bake and take for parties, and I have been asked for this recipes so many times!

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Martha Hamilton

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

Reviewed: Nov. 22, 2006

This first time I made this I dropped the springform pan taking out of the oven and cried. My husband came in to help me clean it up as we were preparing for a party. We both ate the majority of the mess and it was so good that I now make this, but am super careful taking it out of the oven.

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SUZYAARONS

Cooking Level: Intermediate

Home Town: Vivian, Louisiana, USA

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 6, 2006

Very bland. I love blue cheese and I couldn't even tell there was blue cheese in it. All we could taste was sour cream/cream cheese and the peppers and green onions which we covered the top of the cheesecake in as other reviewers suggested...I'd rather have a nice cheese platter with crackers then go through the work/chill time for something so bland.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

Reviewed: Jan. 16, 2005

Great appetizer. My guests loved it. I scaled it down to four servings and baked it in a 6" springform pan. The baking time has to be adjusted for the smaller quantity and I just checked it periodically until it appeared to be done. I took another reviewer's suggestion and chopped red pepper and green onion to put all over the top, and I used thin strips of green onion as a garnish. I too liked the veggie bits in each bite. Definitely something different, attractive and good.

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