Recipe by PAMSTER2
"This cheesecake is truly five star rated and those that eat it will certainly agree it's the finest ever made. It's good enough to just make one every week so you can have it around when you want that something special to nosh!"
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graham cracker crumbs
3 (8 ounce) packages
1 1/2 teaspoons
I made two cheesecakes, one using Pam's crust recipe and the second using the traditional graham cracker crust recipe (Crumbs, sugar, melted butter). The cheesecake that had the traditional graham cracker crust recipe was the best. (Sorry Pam, I did not care for your crust).The cheesecake filling itself was awesome, it was very tastey. Very easy to make. I give this a thumbs up (except for the crust)
I chose this cheesecake recipe because it only calls for 3 pkgs. cream cheese, which I preferred over some of the other recipes that called for 4 or 5! pkgs. I wanted a classic cheesecake, and this fits the bill. Texture is very creamy. I did use another recipe for the crust (1 1/2 C graham cracker crumbs, 1/3 C melted butter, 1/4 C sugar - bake for 10 minutes). I've made other cheesecakes in the past, and have had problems with cracking or sinking in the middle. This one looks perfect, due to the water bath. I did have trouble with water leaking into the springform pan (I ended up making the crust twice because the first one was ruined), but will experiment a bit more with the technique to get it just right. I read online to use a plastic turkey oven bag instead of the foil. No leaks! I served the cheesecake with a seedless raspberry sauce I made from frozen berries and sugar. This made an excellent birthday cake for my BF.
This is the best tasting cheesecake.
I added two tablespoons of Grand Marnier and grated some orange zest on the top. Also a sprinkle of allspice..
This was my first from scratch baked cheesecake. It was awesome. I did not use the crust I used a traditional crust but otherwise followed the directions to the letter and it came out perfect. This has become a new favorite.
Followed recipe exactly and loved it! I actually prefer the crust over the traditional crust. Only difference is that it only took about 45 minutes to bake. Thanks for the recipe!
I have made cheesecakes for years, and this was a good one, easy and quick to make. It is also probably the prettiest one I have ever made, the top was perfectly smooth no cracks (have done them in water baths before none ever came out this good). My only regret is that Jumbo Eggs were on sale for the week, purchased before I decided to make this cake and I believe that 4 of those eggs were a bit overpowering. Other than that, the family seemed to really like it.
Excellent creamy cheesecake recipe! I added a blueberry topping to the last one I made with fresh blueberries and it was outstanding!
So easy and ohhhhh so good.
* Percent Daily Values are based on a 2,000 calorie diet.
Five Star Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 237
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