Reviewer:

Elizabeth

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Reviewed: Aug. 28, 2008

the cheese cake rules

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Reviewer:

Josh

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Reviewed: Jul. 14, 2008

It was a great idea... but somehow, someway, something went wrong... the crust and topping merged... the taste was alright...

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Reviewer:

Jac

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2007

I made this for my husbands birthday party, however, I must have beat the cream cheese and egg mixture too long because it came out too airy and cracked across the top, as well as was not very attractive looking. I ended up making another cake for the party, however, my kids ate the creamcheese cake despite its unattractive appearance.

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Reviewer:

Brenda

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Reviewed: Feb. 5, 2007

What a great idea! I didn't have yellow cake so used white instead, it was very good but I think it would be better with the yellow cake (or really any flavor). The white cake and the cheesecake were the same color and the cake's taste didn't particularly stand out so that's why the 4 stars but it was my doing not the recipe. Will defintely make this again but change the cake to yellow or chocolate to bring a bit of adventure to the taste and look. Also, just used rasberry topping from the can. Everyone enjoyed it! Thanks for a great recipe!

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Reviewer:

THERESA

Cooking Level: Intermediate

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Reviewed: May 21, 2006

I made this dessert in a 9x13 pan that is 2 inches high. I was able to add the raspberry puree and the Cool-Whip before placing the dessert in the fridge. It was amazing! I'll definitely make this again & again!

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Reviewer:

Sheryl

Living In: University Place, Washington, USA

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Reviewed: May 3, 2006

This is a great recipe for gatherings/parties. It tastes like cheesecake, but with a light cake underneath. Simple and Clever. I followed the other suggestions and baked this in both a 9x13 pan and another smaller rectangular pan. I topped them with a ready made cherry pie filling instead to the raspberry(to make my life easier) and it was DELICIOUS! And the proof was in the pudding- people loved it and asked for the recipe. Will definitely make again!

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Reviewer:

Chucky

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Reviewed: Apr. 15, 2006

Very good and easy to make. I had never thought to use a cake mix as a crust for cheesecake. I used a white cake mix and added 2 tsp. of vanilla to the batter. I also used all the egg instead of just the egg white. Turned out well. I read the reviews that said the batter was too much for the pan so I made 18 cupcakes first and the rest went into the 9/13 pan. I used a small ice cream scoop for the cupcakes. I put 1 scoop of the batter and 1 scoop of the creamcheese mixture per cupcake. I then baked them both in a convection oven for about 20-25 min. I also substituted splenda for the sugar. I will definately use this recipe again!! Edited to add: I did not add the kirschwasser. Only used vanilla extract for flavoring.

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