Reviewed: Jul. 9, 2011

I made this twice now with my homemade blueberry topping (blueberries and sugar cooked down) and it is on my short list for favorite desserts!

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Reviewer:

CatLauren

Cooking Level: Expert

Reviewed: Jun. 18, 2009

You really should amend the amount of time this recipe takes to bake. It took me another 10-12 minutes to get it so it wasn't liquid in the middle. I haven't tasted it yet, but you really can't go wrong with cheesecake. I did add ground up pecans to the graham cracker crust and I will be using one can of cherry and one can of blueberry pie fillings - 1/2 and 1/2 for color and also for those who don't like blueberry.

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Reviewer:

HULAGAL98

Reviewed: Mar. 6, 2009

Easy and yummy! Really not too sweet, if you're ok with canned pie filling. Of course, I did not add the whipped topping (forgot to pick it up at the store)--but it really tasted great without it. I cut the recipe in half and did it in an 8x8 pan; the only thing I changed was instead of two eggs, I used one whole egg and one egg yolk. For the crust, I pressed the crumbs over the bottom and up the sides, because I love graham cracker crust (so I get the corner pieces) but my man does not. Got my cheesecake craving out of the way!

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 2, 2009

It was soooo easy to prepare and everyone asked for the recipe. I'll definitely make this again. Delicious!!

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Reviewer:

Terrie

Reviewed: Jan. 7, 2009

This recipe was quick and easy. I lighted it a bit by only using a 1/4 sugar in graham cracker crust and using low fat cream cheese. You couldn't tell the difference. I also only used one can of pie topping and omitted the whipped cream. I am glad it went over well as I took it to a dinner party. Pan came back clean!!

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Reviewer:

TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

Reviewed: Mar. 31, 2007

My Grandma made this for me when I was a little girl--I especially loved a helping for breakfast, and I always found reason to have 2 squares of my beloved Cherry Dessert. This recipe is identical, except she used 1/2 cup of sugar in the crust. Also, she baked it at 350. In case of confusion, the number of graham crackers is in squares, not rectangles.

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Reviewer:

cartwheels

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Grand Forks, North Dakota, USA

Reviewed: Feb. 11, 2007

This was really good, but too rich in cherries. I think 1 can would have been enough. I did cook it 10 extra minutes, as one person suggested, and I loved the taste.

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Reviewer:

STARDRIFTING

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

Reviewed: Dec. 7, 2006

I took this to work for a birthday and everyone loved it. It was very easy to cut and serve. I used 2 cups graham cracker crumbs, 1 stick melted butter, and only 1/2 cup of sugar for the crust and it was perfect-sweet but not too sweet. I also had to bake it 10 minutes longer. Thanks for the great recipe!

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