Reviewed: Mar. 9, 2009

I was a little nervous about this recipe because I hadn't made a baked cheesecake before and was cooking for company, but it turned out amazing... I used Splenda instead of sugar and I also used some fresh pineapple and made my own topping and everyone raved... I'll be making this again...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Maggie

Reviewed: Dec. 23, 2008

I'm impressed. I changed some quantities - used 3 pkg cream cheese, subbed cream for milk. Crushed 8 graham crackers, mixed with melted butter for a homemade graham cracker crust. Used fat-free cream cheese to make recipe healthier (ha).

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Dec. 1, 2008

This is probably the best cheesecake I have had! It's better than the Cheesecake Factory; and that's saying alot b/c that's my favorite restaurant. I used the shortbread pie crust from Keebler. Even better than Graham crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Virtuenow

Cooking Level: Beginning

Reviewed: May 16, 2008

I don't know what happened... but this turned out just awful. Maybe because i used 1/3 less fat cream cheese? It looked great, but tasted awful, more specifically, it tasted very egg-y. I'm not sure why.. but the taste of egg was overwhelming. Maybe it will taste better tomorrow because I just baked it today.. but thus far i give this 1 star, sorry!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LoveCats

Cooking Level: Intermediate

Reviewed: May 3, 2008

This was a very good cheesecake! It was my first time attempting a homemade cheesecake. The only modification I made was to add crumbeled reese's peanut butter cups and carmel to the top right before serving. My husband accidently got me a 6oz pie crust instead of a 9 oz pie crust so it took almost 55 minutes to bake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Reviewed: Jan. 31, 2008

This recipe was ok. The flavor was good but it was missing something. Would have been great with a fruit topping. The vanilla flavor was strong so I would omit the 1/2 tbl. for a tsp. This is a very simple dessert.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Bearskat

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Dec. 21, 2007

This recipes was quick and easy and it is the only recipes I use when making cheese cake for my family and friends.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

merry

Reviewed: Mar. 27, 2007

This cheesecake was just ok. The flavor was good, but the texture was odd...and just not right when it comes to cheesecake. It was an easy enough recipe though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KAYSIEEE

Reviewed: Feb. 25, 2007

I found this recipe about 3 years ago & I continue going back to it. It's simple & has a perfect New York style texture. It's not over sweet & always a crowd pleaser!

Was this review helpful? [ YES ]
0 users found this review helpful