Reviewed: Aug. 29, 2012

This was a really good cheesecake recipe, light ad creamy texture. The crust was interesting, sort of like a what you would expect from the topping on apple crisp. I will make this again but I think I would prefer it with cherries or another fruit. The apple was good but would not have been my first pick.

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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: May 4, 2012

HELP!! After removing the pan the cheesecake looked like an earthquake had struck. I did everything according to directions with one exception and that was I only left it set in refrig for 6 hrs instead of over night. Does anyone know why this may have happened? I am wondering if I should have kept it in the oven longer that and hour. Extremely good and I love the crust. Was beautiful up until removing from pan and cutting into it. Still a 5 star

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Reviewer:

scalawag

Reviewed: Dec. 1, 2011

This was amazing!! I made a couple of changes: instead of oats I used crushed vanilla cookies, 1/4 cup of white sugar, and 1/4cup of melted butter for crust. AND instead apples I used a can of cherries jubilee. Both changes were made because they were ingredients I had on hand. but my whole family couldnt get enough!!! Everyone was impressesed!!

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Reviewer:

angelcax07

Reviewed: Nov. 23, 2010

This cheesecake was very light. It was very simple to make, but tasted great! I followed the other reviewers tip and used a graham cracker crust. I also decided to use strawberry canned fruit instead of apple, because I thought strawberry would go better with the cheesecake.

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Reviewer:

ASHA98

Reviewed: Aug. 10, 2008

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

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Reviewer:

tommylearning

Cooking Level: Intermediate

Living In: Peterborough, Ontario, Canada

Reviewed: May 29, 2008

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

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Reviewer:

Robin_bird99

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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Reviewer:

Katrena

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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Reviewer:

Wynne

Cooking Level: Expert

Home Town: Lewisburg, Pennsylvania, USA

Living In: Basehor, Kansas, USA

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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Reviewer:

Katrena

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

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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