Lots of praise for the cook with this one! Not a heavy, dense cheesecake, but light and luscious. It's a fitting happy ending for just about any meal. Mine was perfectly baked at 30 minutes. For those who want to make their own crumb crust, one sealed packet of graham crackers, crushed, combined with 5 Tb melted butter, baked at 350 degrees for 8 minutes, makes just the right size/thickness of crust for a 9" pie pan. Prebaking the crust lends a pleasant crunch. I replaced the sugar with 3/4 cup Splenda, as I find that with baked goods, it takes more to ensure the proper degree of sweetness. It was just sweet enough, without being cloying. Guests didn't realize they were eating a low sugar dessert (not completely sugar free because of the graham crackers.) They were doubly delighted when they found out! With that substitution, it makes an excellent dessert for diabetics. The filling as written comes right up to the top of the pie pan. The flavor is fresh and perfectly tangy. I used 6 drops of yellow and 3 drops of red food coloring, which made for a pastel orange color, reminiscent of an actual creamsicle. A lovely, easy-to-make dessert that's a sure-fire crowd pleaser.
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Lots of praise for the cook with this one! Not a heavy, dense cheesecake, but light and...