Reviewer:

jmmbtr

Home Town: Baton Rouge, Louisiana, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Apr. 19, 2003

THE BEST! I doubled the recipe to make a thicker cheesecake. Went over great! Thanks! :-))))) A+++++

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6 users found this review helpful

Reviewer:

REBEKAH39

Reviewed: Dec. 18, 2002

Ohhhhh ya.....i double the batch....it was great.....ty.......

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5 users found this review helpful

Reviewer:

JEFFROW

Reviewed: Nov. 5, 2002

This is a fantastic recipe for Cheesecake lover's but you must double the recipe if not at least increase by half. If you don't you will end up with a pretty pathetic looking cheesecake.

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30 users found this review helpful

Reviewer:

KRISTINE_VARGAS

Reviewed: Mar. 6, 2002

excellent! not a crumb left on the plate. I did not put pecans in the crust but added the spices (used allspice instead of apple pie spice) and the crust was what received many compliments! thanks for sharing your recipe.

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10 users found this review helpful

Reviewer:

CHEF ANDRE

Reviewed: Feb. 21, 2002

Very good Cheesecake, my family raved about it. Although, next time I will double the recipe to better fit my pan. It came out a little short.

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18 users found this review helpful

Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Dec. 6, 2001

I changed mine slightly by leaving out all the stuff to make the spice crust.. All I used were the graham crackers and butter. I also had to up the amount of cream cheese and other ingredients since my pan was bigger then 9 inches. For the top all I put was caramel, but the items used to make the actual cheesecake part I have to say made an awesome tasting cheesecake.

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18 users found this review helpful