Reviewed: Feb. 10, 2012

Everyone in my family loved this cheese cake. I lost my original recipe from my great-grandmother, so we tried this one. It was soooo yummy- almost as good as Grammy's. The next time we made it I tried added mini chocolate chips. It worked wonderfully! I think I did half a cup or a whole cup- I forget. Also I sprinkled chocolate chips on the top. Only problem is it split while baking- oh well. Still tasted great!

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3 users found this review helpful

Reviewer:

QueenCook

Cooking Level: Beginning

Home Town: Zanesville, Ohio, USA

Reviewed: Jan. 5, 2012

Very good cheesecake! This recipe equals exactly two pre-made crusts from the grocery store. You can always freeze these just make sure you don't add any toppings to the cheesecake until you take out from the freezer. I have made this this recipe multiple times and it's my husbands favorite. Thanks for the recipe!!!

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Reviewer:

alyonamade

Reviewed: Dec. 7, 2011

I was always afraid to try making cheese cake because everyone said it was so hard. I tried this recipe and while it was in the oven I thought I had messed up some how because it was so easy but at our Thankgiving everyone raved about. I will be making this again.

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Reviewer:

BonnieG

Reviewed: Jul. 12, 2011

This was a wonderful cheesecake. I followed the baking directions given in the extra tips section for cheesecakes. Preheat to 350 then when you put it in the oven reduce heat to 250, bake for 1.5 hrs. Then turn off heat and leave in closed oven for 3 hrs. Refrigerate to Chill...it was GREAT!

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2 users found this review helpful

Reviewer:

bcskaggs

Reviewed: Mar. 20, 2011

So Good!!! Baked up beautifully!!!

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Reviewer:

lauriann1

Cooking Level: Expert

Home Town: South Jordan, Utah, USA

Reviewed: Jan. 18, 2011

Very good and very simple to make. I added mini-chocolate chips to the batter before baking since my social group are all chocoholics. This basic recipe would be good with any type of topping too. Definitey making again.

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2 users found this review helpful

Reviewer:

Pattim45

Reviewed: Jan. 16, 2011

This is a fantastic, creamy cheesecake. I did not put the extra crumbs on the top because I really felt that that would detract from the mixed berry topping that I had made to go on top. I did make this one day, refrigerate overnight, and serve the following day. It only had one very minor crack that was easily covered with the berries. This was a great cheesecake and made a lovely presentation.

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5 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Dec. 27, 2010

My husband told me he wanted cheesecake for dessert on Christmas and as I perused a few websites kept coming back to this website. It was so simple to make and was absolutely delicious. I found that 1 1/2 Tbsp butter was not enough for the crust and I didn't need anywhere near 2 cups of graham crackers, but still, I will definitely be making this cheesecake again!

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Reviewer:

krumpermonster

Reviewed: Dec. 6, 2010

I love this cheesecake recipe. I used one package 1/3 fewer calories and two regular to cut down on the calories (I know why bother) but it didn't effect the test at all. I served it with frozen strawberries no sugar added (splenda) GREAT RECIPE. I will make again!

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6 users found this review helpful