Reviewed: May 15, 2012

My daughter made this for Mothers Day. I am not usually a dessert eater but when she said just try this I had too! Well, this is my third day in a row having it and I must say I'm dissapointed because it's gone! Do yourself a favor and try it you will love it!

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Reviewer:

JOHNG1

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Quincy, Massachusetts, USA

Reviewed: May 12, 2012

This has got to be the easiest cheesecake I ever made! I made this for Mother's Day. This tasted very good!!

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Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: May 6, 2012

Delicious and easy! I've made this many times since finding this recipe here and everyone LOVES it! Thanks for sharing!

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Reviewer:

PCookie

Reviewed: May 6, 2012

I haven't tried this yet, but I'm allergic to nuts, so if you want an alternative I'd substitute with graham cracker crumbs and a different topping instead of the nuts (there are tons of possibilities). I'll try this later and change my review to see how this works out.

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Reviewer:

Mystiecub

Cooking Level: Beginning

Living In: Portsmouth, Virginia, USA

Reviewed: Apr. 9, 2012

This turned out well in spite of the concerns I had while making it. I thought the amount of crust was really excessive. In fact I thought there would be more crust than filling. So I made half the crust and patted into a 10” springform pan. I found the baking time for the crust a bit too long and I should have taken it out of the oven a few minutes early. Since my pan was smaller than a 9x13 would have been, I was hoping my finished dessert would be taller. Even though I made the full amount of filling, it was still really, really flat. I sprinkled it with pecans that I had toasted at 350 degrees for 8-10 minutes. I will say, I got nice clean cuts when I heated my knife under hot water, dried it and make my cuts. I repeated that before each cut which worked very well. This got raves at our Easter get together so I would probably make it again. Next time I would still halve the crust and make the full amount of filling, but I’ll use a 9” springform pan.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Dec. 26, 2011

The consistancy is good and it's easy to make. I made it a day in advance to be certain it set up right and the flavors could meld. I served it after Christmas dinner and everybody felt it was missing "something" . I made no substitutions and made it as written. The flavor was just bland. It was disappointing and I won't be making it again.

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Reviewer:

Jessica

Reviewed: Sep. 11, 2011

This is good for people who like rich pudding type desserts. It could have been what I did, but I really didn't think this firmed up that much compared to what others seem to have experienced. It firmed, but more like thick pudding. It doesn't, however, ooze all over--kind of hard to explain, but it is soft like pudding but firmer, although not to the extent of cheesecake. It's also a very rich dessert. I halved this and didn't make the crust, since I had a store bought graham cracker crust I wanted to use up. The filling does vaguely resemble flan in taste although not, in my opinion, in texture. Bf really likes this--he likes anything that resembles cheesecake in any form--and I thought this was a good compromise. Easy to make and used up some of my caramel. thanks for the recipe!

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