Reviewed: Jul. 28, 2009

This was SO quick and easy and a HUGE hit with everyone I shared them with. I very rarely follow a recipe exactly how it's written, but I did with this one. I took the first batch out a little too soon and they turned out a little to custardy for my taste. The rest I baked for 35 min and they were perfect. Lots of people mentioned that they liked that they weren't too sweet, but I don't imagine that adding a bit extra sugar would hurt it at all! It was also perfect for my kids, too. Easy enough for them to help and they just LOVED them! This is definitely a keeper. (I have it memorized :)

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Katilda

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Reviewed: Jun. 8, 2009

Too many eggs in this recipe. Wasn't all that great. I probably won't use this recipe again. Although my husband said that he liked them, I'm pretty sure that he was just being nice!

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New Cook

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

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Reviewed: Mar. 25, 2009

They had too many eggs and came out a fluffy odd texture. Some/most of the cupcakes were hollow and ended up burnt on the bottom. I don't see myself making these again. My boyfriend thought they tasted ok though.

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mishtress

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Reviewed: Jan. 24, 2009

These were very tasty and SO easy! Will try them in mini-muffin size next time for the perfect 2 bite buffet dessert. I did add 1 tablespoon of good Mexican vanilla instead of the 1.5 teaspoons. And for my filling, I used a nice lemon cream pie filling, piped into the divot with a large star tip to make it look pretty. Garnished with a little bit of lemon zest on top. Beautiful AND tasty! It was fun to watch them cupcakes rise in the oven then fall as soon as you take them out.

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Twila Davis Reed

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Triangle, Virginia, USA

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Reviewed: Jul. 13, 2008

I got the cheesecake taste I have been wanting to expect but maybe next time i do i'll probably use less eggs =)

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nursepia

Cooking Level: Intermediate

Living In: Manila, National Capital Region, Philippines

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Reviewed: May 25, 2008

had to do some tweaking after the first batch added 2 cups of sugar as i too thought it wasn't sweet enough, the time was too long, only baked them for 15min, i think you need to either use a food processor or hand blender for desired creamy texture as mine had big lumps that i couldnt get out. mine yielded close to 36 instead of 24. i made a raspberry compte and drizzeled with white chocolate and milk. it was pretty good. i called them raspberry truffle cheesecakes.

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missnwfoodie

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Reviewed: Mar. 30, 2008

These were good and an easy recipe. I put mine in a store bought individual size graham cracker crust.

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sassier75

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2008

I took these to the office and everyone just "raved" about how good they are. I used cherry and blueberry pie filling. Real easy to make too.

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Jeanette Simcox

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Reviewed: Oct. 23, 2006

Excellent recipe. To give it even more great taste, I added a couple pinches of cinnamon to it.

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Bret2

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Reviewed: Dec. 26, 2005

Very much like the recipe I used to make when I was younger. I always use the nilla wafer cookie at the bottom of the muffin tin and top with cherry pie filling. Yum!

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KMJOHNSO

Cooking Level: Expert

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Reviewed: Dec. 23, 2005

I used crushed nilla wafers for the crust. I made half the batch with cherry pie filling and the other half with teeny tiny chocolate chips. The nursing staff seemed to enjoy it.

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garden girl

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Reviewed: Jun. 22, 2004

These were ok...my preference is that they should be a little bit sweeter. I also used a cherry pie filling instead of apples. I have a different recipe that I use...and I think I will stick with it....but thanks for the recipe post.

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