Reviewed: Apr. 30, 2009

I made these for dessert for our Son and his Bride's rehearsal dinner. I topped with fresh strawberries then drizzled with Bakers dipping chocolate. They were absolutely beautiful and tasted heavenly. Thanks for the perfect recipe!

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Cubbyblue

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Reviewed: Apr. 28, 2009

Overall, an average cheesecake-type recipe. The biggest thing was that it was FAR too sweet, sugar had to be reduced substantially. The second was the graham crust needed flour added to have it hold together and set adequately. Otherwise, not bad. Ours came out on the richer, yellower side for a cheesecake type dessert and of rich taste.

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Daina

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Reviewed: Mar. 27, 2009

Perfect! Great flavor and texture, loved the cinnamon in the crust. I swirled about 1/2 C. (microwave warmed) raspberry preserves on top before baking which made these extra yummy. Make sure you refrigerate these as specified because they need it.

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BARDMOM

Cooking Level: Intermediate

Living In: Warren, Michigan, USA

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Reviewed: Aug. 6, 2008

This was absolutely scrumptious and very easy to make. I will be making this for many occasions in the future. Thanks!

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nberry99

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Reviewed: Mar. 23, 2008

These turned out really good. I used a 9x13 pan and so had to cook them a few minutes longer. The whipped egg whites gave them a slightly lighter texture than most cheesecakes. Will definately make these again.

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