Reviewed: Mar. 10, 2009

very good pie,i took pineapple chunks and cut them up small poured 1/2 the mixture into pie crust layer of pineapple then rest of mixture then bake and follow rest of recipe i will be making it again soon its so easy to

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Reviewer:

darlene

Cooking Level: Intermediate

Home Town: Manhattan, New York, USA

Reviewed: Mar. 4, 2009

Wow! This is great. Even those who never care for cheese pie ask for the recipe. Thanks for sharing.

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Reviewer:

Doreen

Reviewed: Feb. 1, 2009

I love this cheesecake. It's easy to make and very good. Not as dense as the New York style but still delicious. I did add choc chips to the batter. Also I added instant espresso granules (dissolved)and a bare dash of cinnamon to the sour cream layer to add a cappucino flavor to it.

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Reviewer:

madison

Cooking Level: Intermediate

Reviewed: Jan. 16, 2009

Absolutely fantastic! My 14 year old daughter made this for us for dinner and company the other night. It was the best cheesecake we had ever eaten. It was much lighter than regular cheesecake, and much easier to prepare. She topped it with Supreme Strawberry Topping on this site - and it was perfect! My Mother-in-law and I both requested that this be our birthday cake this year.

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Reviewer:

mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Dec. 27, 2008

Delicious!!! Tastes better than my four hour cheesecake. Thanks for this wonderful recipe.

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Reviewer:

Joanne

Reviewed: Nov. 13, 2008

This was the recipe that my grat grandma used to make. I lost the recipe and finally found this and it is exactly like hers. Thank you for a cherished recipe that I can hand down to my kids.

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Reviewer:

KSAZA

Cooking Level: Expert

Home Town: Imlay City, Michigan, USA

Reviewed: Oct. 6, 2008

This is almost the same as my momma makes it...it's sooo delicious. I made this for "family meal" at The French Culinary Institute where I work and one student told me it's the BEST she's ever had...thanks for this wonderful recipe! PS to make the crust yourself, combine 1 sleeve graham crackers in robocoupe or food processor with 2 T sugar and 2 T butter and blend until crumbs are moist, pat into pie dish and pre-bake at 350 for 5 minutes. Let cool and fill.

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Reviewer:

Nikki

Cooking Level: Professional

Home Town: Quakertown, Pennsylvania, USA

Living In: New York, New York, USA

Reviewed: Mar. 9, 2008

Loved it, though I wouldn't call it anything but easy to make delicious cheesecake. (Of course, isn't cheese "cake" really just cream cheese pie?)

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Reviewer:

PSHELLY

Reviewed: Feb. 28, 2008

Awesome! this is SO good and really easy. My family doesn't each much sugar so i used Splenda, and added a little lemon juice to the topping. This will be made again!

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Reviewer:

J. Tate

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Feb. 23, 2008

This was quick and easy and very tasty. I did make a few changes. I made the graham cracker crust. After I poured the filling into the crust, I heated 1/4 all-fruit raspberry spread in the microwave for 30 seconds. I drizzled this over the filling and it sank down into the pie. I cooked as directed and then added the sour cream topping. The raspberry flavor in the cheesepie was delicious. It was a big hit at the party I was at. Thanks for the recipe!

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