Reviewed: Jan. 1, 2010

my family loved this cake!!!

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ajjewelry

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Reviewed: May 30, 2009

This was really very tasty and easy to prepare. I like it with some strawberries on top.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 9, 2009

I LOVED IT.....FORGET UR FOOD PROCESSORS

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domentia666

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Reviewed: May 29, 2008

This is the BEST cheesecake I have ever ate/made. T've been making it for about 5 years now and I never get tired of it. UPDATE: just make in mini muffin pans. I sprayed the heck out of the liners with PAM for Baking (as opposed to last time where i didnt use any greasing method for the liners) I also bought a oven thermoeter bc my oven is kinda "retro." I put about 3/4 tsp of the graham cracker crust in each pan. I then spooned over about a tbsp of the first layer (to the top of the liner) I then baked for 15 min in a 375F oven. I took them out of the oven and let them set for about 3-5 min to let them go down (this allows room for the sour cream later) So i finally spooned about a tsp of the sour cream mixure on top. I bake at 375 for about 7 min. Took out of oven and let them sit in the pan about 5 min and took them out VERY carefully with a opposite end of the spoon and toothpicks and put them on the cooling rack. Taste great even though i just ate like 3 straight out of the over. Ask questions if youd like. I'm so so so happy they turned out!!!!!!! Also even though the top layer tastes sour creamy, dont add more sugar (i tried and too sweet then)

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 12, 2008

MADE MOTHER DAY 5/11/08 FAMILY DID NJOY IT,BUT WHEN ADDING EGGS USED YOLKS ONLY. CHEF LYNN

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CHEF- LYNN

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Reviewed: Apr. 6, 2008

I made this cheesecake and it was all gone the night I baked it! It was a great success even though I didn't make the frosting to go on top of it.

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jay

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Reviewed: Feb. 28, 2008

This is my mothers cheese cake recipe...almost. I add a 4th 8oz. cream cheese pkg. to the sour cream top along with some more sugar 2-3 tbsp. This tastes much better, my mom even agreed.

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3tmom

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

Incredible! It's to die for!

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ljrodriguez

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Reviewed: Jan. 6, 2008

This is "Truely" the official killer cheesecake. I made it for my husband and took the leftovers to work.. no one could believe it wasnt dry. This is the best recipe I have gotten off All Recipes.. Love It Love It

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a. gebhart

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Reviewed: Jan. 1, 2008

This was only my second time making a cheesecake but I needed a recipe that could be done fast. This one worked out great. I didn't read all the reviews but a few tips...I added 3 tablespoons of sugar to the sour cream topping instead of 3 teaspoons and it was really good. Didn't diffuse the sour cream flavor, I would recommend it. I had a dish of canned cherry topping on the side, but I would suggest using fresh cut fruit on top of the cheesecake to compliment the sour cream flavor better. I only waited 1 hour for the cake to cool after putting on the sour cream, and there were no problems. Also, I used a 9" round springform pan and it required about 40 minutes extra to cook (I also put a pan of water in the oven to add moisture). Great recipe and the graham cracker crust was really good too....I agree, you can use about 1/2 the butter and it would still be great.

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psalmchild

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Reviewed: Dec. 8, 2007

This is a great recipe for cheesecake with a graham cracker crust. Ok maybe it is just me I could not find a 8x12 pan. I am just going to try a 9x13 next time. I love the sour cream topping. Even my niece ate it.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2007

Great recipe. Thanks for sharing. My family enjoyed every last bite!

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KSAM1

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Reviewed: Jun. 18, 2007

Best cheesecake I have ever tasted!!!

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EJ

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Reviewed: Jun. 6, 2007

i wanted to make a low-fat cheesecake for myself, but all i had was one 8 oz package of fat-free cream cheese, so i cut the recipe into one-third. i just mixed the cream cheese, an egg, 1/2 tsp of vanilla, and 1/3 cup sugar in a bowl then put it in 6 muffin cups and baked it for about 20 minutes. it had a terrible consistency and was very liquidy, but this might have been due to the fat-free cream cheese. it tasted alright, but didn't cook evenly, so maybe a water bath would fix that, and i would recommend sticking to one round pan, opposed to muffin cups. the sour cream topping i made with fat-free sour cream and added some black berry jam, and it tasted fine.

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Demimi

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Jan. 13, 2007

Fantastic. Came out perfect..

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3RDTIMESACHARM

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Dallas, Texas, USA

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Reviewed: Dec. 30, 2006

I have never made a cheesecake before and decided on this recipe because it sounded easy. I read the other reviews on the sourcream topping and made a couple of additions to it. I added extra sugar, vanilla and lemon juice. This cheesecake turned out awesome. My family loved it and I will be making it again.

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MICHERIEAMOR

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Torrance, California, USA

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Reviewed: Dec. 26, 2006

I was a bit skeptical about this recipe; wasn't too sure how the sour cream layer would taste, but decided to try it anyway. I made it for Christmas, it was a huge hit with the crowd. I added about 2 teaspoons of fresh lemon juice (because I like a hint of lemon in my cheesecakes)Everybody raved about it. Thanks for sharing this one!

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Katie O'

Cooking Level: Expert

Living In: Jackson, New Jersey, USA

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Reviewed: Dec. 24, 2006

I agree with REBECCA50; I thought the sour cream topping was absolutely disgusting. My husband, who eats anything, wouldn't touch it. Sorry, just not our taste.

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Jennifer

Cooking Level: Intermediate

Home Town: Perrysburg, Ohio, USA

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Reviewed: Oct. 20, 2006

My husband gave it a four star but I think it's more of a five. I don't really care for cheesecake but this one was lighter and fluffier, which I like. The cinnamon flavor was sooo good in the crust. I don't have a food processor so I tried it first with the blender (didn't work), then I just blended it with the hand mixer, which worked out fine.

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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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Reviewed: Oct. 19, 2006

Wow, I made a cheesecake without a springform pan - this was so easy and pretty good. I dont have a food processor so I just used the box of graham cracker crumbs (2 cups) and mixed it by hand - served some blueberry pie filling on top for my blueberry freak husband ;) - He loved it!

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COLEY2

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Killer Cheesecake

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