Reviewed: Apr. 25, 2012

Simple quick and delicious.. Just a wonderful dessert to make with the kids and it made a nice present from my daughter to her grandmother..

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Reviewer:

MAULEMALL

Cooking Level: Professional

Reviewed: Nov. 30, 2011

This was a bit too sweet and rich for our taste and if you are going to make it I would suggest using your own fruit as the cherry pie filling makes this really really too sweet.

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Reviewer:

Kimber

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Bend, Oregon, USA

Reviewed: Nov. 6, 2011

I've used this one for years. In my opinion, no other recipe or even Cheesecake Factory, can top this one! Easy & delicious!

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Reviewer:

Wendy

Cooking Level: Expert

Reviewed: Jul. 3, 2011

This is by far the easiest and best cheesecake pie! I made three of these for a 4th of July gathering for my boyfriends family. I used lime juice in place of the lemon, and not quite so much for three pies - I used 1/4 cup. Upon reading one review, I baked them for 15 minutes @350. Topped with blueberry, raspberry, and cherry. I received so many compliments and was asked to bring more! Sounds like I'll be making this one again. Thanks for such an easy recipe.

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Reviewer:

IOWA GAL

Reviewed: Apr. 27, 2011

Awesome recipe. I would use half the amount of lemon juice listed only.

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Reviewer:

kellee34

Reviewed: Nov. 15, 2010

I thought this was good, but too sweet. Next time I'll increase the cream cheese. Also, I only had 1/4 cup lemon juice and the whole 1/2 would probably have helped the overall balance. Nice and quick recipe. I did put in the oven for 15 minutes and it set perfectly.

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Reviewed: Aug. 8, 2010

My grandma also taught me to make this pie and I've been making it for years.....I've also learned to change it up a bit, try using key lime juice & almond extract-it's delicious and I've also used blueberry pie filling and blackberry pie filling.

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Reviewer:

Dawn

Reviewed: Aug. 7, 2010

I made my own crust out of half of a package of oatmeal cookies I found in the back of the pantry and 1/4 cup of melted butter. I baked it for eight minutes and cooled before I poured in the cheesecake filling. I used fat free cream cheese and "free" Cool Whip. The cheesecake was a little loose, if I were to make it again, I'd use half the amount of lemon juice. It was too much. I used my own low-sugar dessert topping over the top made out of Splenda, lemon juice and frozen strawberries, blackberries and cherries. Looks great and is a sweet way to clean out my pantry!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 10, 2010

I used to make this in college in the dorm room since I had no kitchen. Tates great and easy to make! And reminds me of the good ol' days.

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Reviewer:

KARISSAM

Reviewed: Feb. 20, 2010

I enjoyed eating this dessert it tasted very good. Though, when we were trying to serve it, it was a huge mess, none of the cherries stayed on top. I would do this again for my family just not have company over because it did not look presentable when cutting it.

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