Reviewed: May 26, 2012

This was a super easy and really yummy recipe. I left the Nilla wafers whole and they worked perfectly. Once you pour the cheesecake mixture over the cookie, let them sit for 4-5 min so that the cookie gets a little soft. (Otherwise, the center of the cookie was still crunchy) These baked for 11-12 min in my oven. Also, I didn't bother with a water bath and they cooked evenly and the cookie didn't burn. I took them out of the oven and placed the whole muffin tin on a wire cooling rack inside my fridge, which cooled them off quickly, allowing me to free up the pan for another batch.

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RAINBOWKAT77

Reviewed: May 12, 2012

This was wonderful, my boyfriend who is not a huge sweet fan couldn't get enough.

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porsc2002

Cooking Level: Intermediate

Reviewed: May 4, 2012

Like so many reviewers I've been making this recipe for well over 20 years. It's a Christmas staple and because I double and triple the recipe I freeze most of them. They thaw in a matter or minutes so are very handy if company or cravings pop in. Also, like so many others I use a whole cookie instead of crumbs for the base. Using a graham crust changes the flavour so I never use it. This is a perfect basic recipe to build on according to your imagination. Try spooning a bit of sugar sweetened sour cream on top. Divine. Add a bit of lemon juice to the cream cheese then top with well drained canned pineapple bits. OR top baked cheesecakes with lemon pudding and garnish with fresh pineapple or any fruit you wish. Thank you for submitting this great basic recipe and thanks to those reviewing and adding your own twist.

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OHSUZANNA

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: May 3, 2012

This was a great recipe! I made these tonight for a work function tomorrow, and I made the following adjustments. Instead of vanilla wafers, I used cinnamon sugar pita chips, which I crunched up and mixed with a little melted butter. I baked at 325/350 (my oven runs a little hot), and I left off the cherry pie topping and added a sprinkle of cinnamon sugar. Fantastic. Turned out exactly as I hoped.

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VICTORSFRIEND

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

Excellent and so easy to make!

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love2cook

Reviewed: Mar. 12, 2012

Simple and delicious! I substitute crust for graham cracker crumbs, easily, though.

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MrsK1126

Reviewed: Jan. 2, 2012

Made this twice & was a success both times. Everyone loved them & they were pretty easy.

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smroof

Reviewed: Jan. 2, 2012

SO EASY. I did not used the papers and I put a whole cookie in the bottom of the pan for each one (they fit perfectly). Next time I would double the cream cheese mixture as there wasn't quite enough in each one. Delicious

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Jill W

Cooking Level: Intermediate

Reviewed: Dec. 28, 2011

Used vanilla wafers for the crust, but had to crumble them because they didn't fit in the cups when using my miniature muffin tins. Great flavor, though, and always a hit! They added nice color to my dessert buffet at a baby shower.

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crackedglass

Cooking Level: Expert

Home Town: Tecumseh, Nebraska, USA

Living In: Arvada, Colorado, USA

Reviewed: Dec. 26, 2011

I chose this recipe due to not having a correct cheesecake pan. WOW! Am I glad I did. These were the easiest things to make and they didn't make it to dessert for Christmas dinner. I sat them on a platter with a bowl of cherry pie filling and the whole family had them gone in no time. Thanks for sharing!

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