Reviewed: Jun. 29, 2008

delicious!! My three year old loves it.

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angela v.

	Cooking Level: Beginning Living In: Bogalusa, Louisiana, USA
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Reviewed: May 28, 2008

I prepared this exactly as stated in the recipe. I found the cooking time of 10 minutes at 450 caused the sides to burn, giving a bitter, burnt taste to the last couple bites of an otherwise wonderful cheesecake. I will make another one in the morning for my dinner party. I just realized I used too big of a pan. Maybe that had something to do with it. I've been known to have "user error". Thanks for a good recipe. Let's see if I can get it right this time. Will let you know. :)

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HEIFERYUNG

	Cooking Level: Intermediate Home Town: Waldorf, Maryland, USA Living In: Austin, Texas, USA
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Reviewed: May 6, 2008

This came out absolutely delicious! I used Pepperidge Farms Chocolate Chessmen for the crust, and I also added some crushed thin mints on top of the finished cake for garnish. To bring out the minty side of things, I might add a touch of mint extract next time, but everything is great as is!

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ATOMICBUSHBABY

	Cooking Level: Expert Home Town: Granville, Ohio, USA Living In: Columbus, Ohio, USA
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Reviewed: Apr. 26, 2008

I brought this to a family dinner...and the leftovers to my office. Everyone loved it. I used two packages of chocolate cream cheese and 1 package of regular cream cheese. Also upped the Irish cream to 1/2 cup. Will make again for sure.

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RUTHCOOPER

	Cooking Level: Expert
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Reviewed: Mar. 27, 2008

Made this for work the other day. Being that it was the first cheese cake I have ever made I know know it may be the last receipie I will ever use. It was turned out freaking awsome. I used chocolate gramcracker crust and added fresh whipping cream and crushed gramcrackers on top as well. Eveyone said it looking like i bought it at a bakery instead of making it myself. I think i might try it next with out the irish cream plan gramcrackers and fresh strawberrys next....

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BigTony

	Cooking Level: Expert Living In: Sacramento, California, USA
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Reviewed: Mar. 24, 2008

Great cheesecake! I made this for an Easter dinner and it was well received. Followed the recipe to the T and the Irish Cream flavor was perfect. No cracks or bubbles in my cake; reading the allrecipes articles about cheesecakes taught me a lot of good tips before I started.

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Adrienne


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Reviewed: Mar. 17, 2008

Super easy and yummy. I, like others, added 1/2 cup of Bailey's. I used oreos for the crust and then followed everything else to the letter. I found that my cheesecake cracked big time too. But it's not really that big a deal to me. Thanks for the recipe. Everyone loved it.

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MILKLISSA79

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Mar. 16, 2008

Great recipe. I did everything right and used the tips in reviews, but it still burned on the outside. I think its my oven. The inside was yummy though. Next time I'll adjust my oven to a lower setting.

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Skyy

	Cooking Level: Intermediate
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Reviewed: Mar. 16, 2008

This recipe produces a very high quality cheesecake. I use 2 regular cream cheese and 1 low fat, light sour cream and reduced fat Oreos; the lower fat ingredients are totally undetectable. I never put my springform pan IN a water bath; I place a roasting pan full of boiling water on the rack below my cheesecake. This steam method works just as well, with no threat of seepage. Thank you for sharing this phenomenal recipe!

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FIREFIGHTERSWIFE

	Cooking Level: Expert Home Town: Warrenville, Illinois, USA Living In: Lockport, Illinois, USA
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Reviewed: Mar. 9, 2008

not good at all

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bonkers2442

	Cooking Level: Beginning
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Reviewed: Mar. 8, 2008

I made this for Christmas and it came out flawless. I baked it in a waterbath to keep it from cracking. I got great reviews on it. Everyone thought that it was store bought. It was my very first cheese cake so I was very excited that it came out great.

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Kiburdan

	Cooking Level: Intermediate Living In: Apopka, Florida, USA
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Reviewed: Mar. 8, 2008

One of the best cheesecakes I've ever made. I used 1/2 cup Irish cream and 1 cup sour cream. When the cheesecake cooled I topped it with a chocolate glaze. It turned out very creamy. Will be making this one often.

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ANGELGIRL94

	Cooking Level: Expert Home Town: Danville, Virginia, USA Living In: Reidsville, North Carolina, USA
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Reviewed: Mar. 4, 2008

Great recipe! I have made many different cheesecakes and this one is definitely one of my favorites. I do, though, add a total of 1/2cup of Bailey's for a little extra kick.

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AuntieD.

	Cooking Level: Intermediate
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Reviewed: Feb. 27, 2008

Very rich, but I guess you can sin once in a while

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Regina

	Cooking Level: Expert Living In: Mountain View, California, USA
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Reviewed: Feb. 17, 2008

This was good but the Baileys was a bit overpowering.

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Kris


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Reviewed: Feb. 15, 2008

Fantastic! I just used a couple pie tins, because I didn't have a spring-form pan. I served it from the pan. Super delicious!

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cdfacc

	Cooking Level: Intermediate Living In: Michigan City, Indiana, USA
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Reviewed: Jan. 27, 2008

We use this for bake-sales for our company every year and it always sells out in less than 5 minutes. Better than the restaurants.

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cookinkhoos

	Cooking Level: Intermediate Home Town: Bandar Seri Begawan, Brunei And Muara, Brunei Darussalam Living In: Calgary, Alberta, Canada
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Reviewed: Jan. 26, 2008

I made this for my son who loves cheesecake and he loved it. I'll make this again. Thanks.

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Cheri


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Reviewed: Jan. 19, 2008

I upped the baileys to almost 1/2 cup and it was the hit of the party!!!

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Lece

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada
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