Reviewed: Aug. 10, 2008

I also tried raspberry pie filling and added raspberry puree into the filling. Great results - thanks

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tommylearning

Cooking Level: Intermediate

Living In: Peterborough, Ontario, Canada

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Reviewed: May 29, 2008

I used blackberry filling and fresh blackberries on the top. Very rich, creamy and great!

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Robin_bird99

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Reviewed: Dec. 12, 2007

My family and I loved this cheesecake! Even non chessecake fans went back for seconds. The next time I made it I did a little substituting instead of rolled oates I used crushed pecans and used blueberry filling in place of apple. It was great eaither way!

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Katrena

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Reviewed: Jun. 22, 2006

The first time I made this I followed the recipe to a "T" and didn't like the crust. The next time I made this recipe I changed the crust to a standard graham cracker crust: one pack of graham crackers, 1/4 cup sugar, 1/4 cup melted butter. I've used different fruits (blueberry, cherry & apples). Also, I baked the cheesecake for one hour at 300 degrees (in a water bath). After the cooking time, I let it sit in the oven for another hour. People LOVED the cheesecake!

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Wynne

Cooking Level: Expert

Home Town: Lewisburg, Pennsylvania, USA

Living In: Basehor, Kansas, USA

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Reviewed: Apr. 13, 2006

I love this recipe. I am not a big cheesecake fan but this one is great. In the crust instead of apple I have also used blueberry and strawberry and it was a huge hit. This is what I have to bring to every family dinner!

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Katrena

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

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Reviewed: Jun. 5, 2003

Everyone liked this cheesecake, but I won't make it again. I didn't like the crust (just not a cheescake crust!), and i thought the sour cream really dulled the sweetness of the cake. I made a strawberry glaze for the top, which looked nice and added some flavor.

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SIMEOW

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Reviewed: Nov. 29, 2002

This cheescake was easy and it was a hit at Thanksgiving. Next time I might just do a plain grahm cracker crust though. The texture of the oats was a little strange.

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RACHSTAR

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 6, 2002

Had to cook mine an extra 10 minutes & it must sit overnight. I did use a springform Pan which made removing a breeze. Liked this as a quick easy cheesecake recipe. Anna

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ANNA H.

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Reviewed: Jun. 3, 2002

This was such a hit!! I made it for a bridal tea and out of 5 cakes, this was the first one gone! I have never gotten so many compliments! Thanks for the tremendous recipe...BTW, I used blueberry pie filling.

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Mar. 7, 2002

How can this cheesecake be so easy to make and taste out of this world? One of the best cheesecakes that I've ever made. Barbara Carlisle

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BARB CARLISLE

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Reviewed: Feb. 27, 2002

This is the best cheesecake I have ever made.

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GINNY WILDE

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Reviewed: Nov. 16, 2001

This cheesecake is phenomenal!!! I substitute the rolled oats for a traditional graham crust with butter and pour the canned fruit on top of that.

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ERIKAKIRSTEN

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Reviewed: Aug. 21, 2000

the crust was sort of crumbly to make and it would be easier to use a store boughten one and then make a quarter or so batch of the crust just to be used to sprinkle on top.

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ZIPPY CELENE

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Reviewed: Apr. 25, 2000

I made it with Blackberry pie filling and it was terrific. Using the pan of water during the baking made for a moist cheesecake that didn't crack. Looked beautiful. I dizzled a little bit of left over blackberry pie filling over the top of each piece before serving!

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