Reviewed: Jul. 29, 2006

OMG!!! Majorly good! Tastes like the original cream cheesecake by Sara Lee!!! I just used a Keebler crust. Make sure your eggs & cream cheese are at room temperature! I forgot to up the oven temp....no biggie. In fact, I might try not baking the sour cream layer next time. This is to die for. Thank you SO MUCH for this recipe!!!

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Reviewer:

MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Nov. 24, 2000

Very delicious! I used frozen blueberries mixed wth sugar for the topping.

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8 users found this review helpful

Reviewer:

Kathy Lee

Cooking Level: Intermediate

Living In: Winona Lake, Indiana, USA

Reviewed: Oct. 21, 2004

I have tried so many times to come along a good recipe like this and I finally found it. It is very easy to follow and it comes great!! Try it!

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Reviewer:

CELYJOSHI

Cooking Level: Intermediate

Home Town: Asomante, Aibonito, Puerto Rico

Living In: Stow, Ohio, USA

Reviewed: Dec. 13, 2004

Delicious cream cheese pie...tastes just like cheese cake, but much easier to make! I used a homemade graham cracker crust and it came wonderful. Thanks for the recipe!

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Reviewer:

LEANAD

Reviewed: Dec. 29, 2004

This cheesecake was awesome! I put half of the filling in, sprinkled chocolate chips and then put the remaining filling in over the chocolate chips. It was sooooooo good! Thanks for a great recipe that's sooo simple to make!

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2 users found this review helpful

Reviewer:

MRBERRY

Reviewed: Mar. 2, 2005

Easy to make and delicious too. Great with fresh strawberries sweetened with Splenda.

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Reviewer:

cjhinx

Cooking Level: Intermediate

Reviewed: Mar. 14, 2006

I made this over a week ago and it was D-lish! For a while now I've been craving one of Marie Calendars Sour Cream Cheese pies, but lately they've always been out of stock. I finally got sick of waiting and set out on a mission to find one and, like magic, here this recipe was. My family absolutely loved it and I got my cream cheese pie fix. The only difference I made was to serve it totally chilled. And as a personal note to other cooks, don't cheap out on the pie crust like I did! You'll be happier in the end.

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9 users found this review helpful

Reviewer:

Ivora

Cooking Level: Intermediate

Living In: San Bernardino, California, USA

Reviewed: May 11, 2006

My family and I have been making a similar recipe ever since I was a child. The main difference to our recipe is that we add 1 teaspoon of lemon juice or lemon zest to the cream cheese mixture. We love it and bake several each Christmas. To answer a previous reviewer's question: this is how my family bakes it - after baking cream cheese layer let it cool slightly, then top with sourcream mixture and bake again for 5 minutes. Remove from oven, cool and for best results let it refrigerate overnight or for at least 4 hours. We think it is best when served cold or room temperature.

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53 users found this review helpful