Reviewed: Sep. 4, 2009

I use this recipe as a base for all my cheesecakes. Everytime I am invited somewhere for any occasion, I am asked to please bring my cheesecake. I never knew it was so simple to make cheesecake and have it turn out so yummy!! this definitely is a 10 in my books!

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drmkchr

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Reviewed: May 9, 2009

Great recipe! A hit with friends and family.

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Hapeangie

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Reviewed: Mar. 12, 2009

AMAZING!!! I am a horrible cook but I trick everyone into believing that I am an awesome cook when I make this!! I've made it several times already. It's SOOOOO GOOD!! For the crust, I don't bother with the extra ingredients... I just stick with the graham crackers (it doesn't make a difference to me). I always get cracks in my cheesecake so I add a variety of fruit (blueberries, blackberries, kiwi, strawberries, grapes) and top it with strawberry glaze. It makes it look better (it tastes GREAT either way!) EXCELLENT! PLEASE TRY IT... YOU WON'T REGRET IT!

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WestsMommy

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Reviewed: Dec. 12, 2008

I am just not having any luck with this recipe. I follow the directions to a T and I get an over cooked, spongy, eggy disaster. The batter tastes fantastic, but I don't know how many attempts are justified because of the wasted ingredients.

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Katie-Kate

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

Great recipe. I made it tonight and only was able to cool it in the fridge for an hour or so (after the 1 hour cooling in the oven) so it wasn't cold, but everyone loved it. And several said it was the best cheese cake they'd ever had! I will definetly make this again! Also, I experimented with the crust this time because i had a bunch of chocolate covered pretzels that had all melted together. I chopped it up and then also used a couple graham crackers. It was really good!

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Jun. 16, 2008

Great recipe!! I actually only had 2 & 1/2 bars of cream cheese, so I reduced the recipe to use only 3 eggs, a touch less sugar, vanilla, salt, and sour cream. Still used the 9" springfoam pan and basic crust (eliminated cinnamon). It was EXCELLENT!! Great for father's day! Nice and smooth - used the 13 X 9 pan of water and no cracks! Browned just a touch on the edges at 330 degrees for an hour. It cooled in the over (door closed) for about 4 hours and was perfectly set. I managed to save only one piece for my husband's lunch today! Great recipe even for those of us who tweak everything!

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Joanna - Southern Cook

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Reviewed: Jan. 14, 2008

This is a wonderful basic cheesecake recipe. It turned out creamy and thick and everything that a cheesecake should be. I changed the flavor a bit by substituting almond extract and black cherry extract for some of the vanilla, and the result was fantastic. This recipe is a definite keeper.

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 24, 2007

Used a 9" diameter foil pan, and converted the recipe from 12 to 8 servings. If you do this, you may want to keep the original ingredient amounts for the crust, depending on how much crust you like. This cheesecake came out reaally well! I put a pan of water on the shelf underneath the cheesecake. Baked for 45-50 minutes and let it cool in the oven for an additional ~15 minutes. Then let it cool outside and then refridgerate. The conversion calls for 2 packages of cream cheese, so I used one low fat and one whole fat, with regular sour cream. The consistency turned out fine, and no cracks!

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valenoriea

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Reviewed: Nov. 18, 2007

I had no problems making this, it has become my holiday dish. I make it the night before and chill in the fridge, then top it with caramel sauce and pecans. It is a big hit! UPDATE: I cut the amount of sugar down to only one cup and it was fantastic! A little tangy and tart!

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r.nole

Cooking Level: Intermediate

Home Town: Campbell, Missouri, USA

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Reviewed: Nov. 13, 2007

I really did not like the consistency of this cheesecake....much too eggy and you could hardly taste the cream cheese, so disapointing because the batter tastes wonderful. You can find a much better recipe with half the cooking time and way better, more consistent results.

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Lindsay

Cooking Level: Beginning

Living In: Oswego, New York, USA

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Reviewed: Sep. 21, 2007

Yum! My first cheesecake & declared a success! At a work potluck, a coworker with many a cheesecake under her belt loved it. We both thought it light & airy, a nice difference from most dense ones. Great as is but can't wait to try it again with some toppings.

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mimithi

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Reviewed: Sep. 8, 2007

I have made this recipe twice, and I have gotten great feedback! I loved the texture, and I didn't get any cracks the second time. My only changes were that I left out the cinnamon, and used 3/4 the stick instead of 1/2 the stick, because the crust wasn't holding together enough. I also baked it in a 10-inch dark pan, so i changed the time to 45 minutes, which turned out fine. I will definitely keep this recipe and use it again and again. Thanks so much!

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Ashley

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2007

Very good. made this cheesecake twice and made 4 cheesecakes they all were ate in less than two weeks. very good will make again.

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Stephanie R.

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Reviewed: Aug. 16, 2007

I honestly can't see what the fuss is about this recipe. It was far too eggy for my taste. Perhaps that's why it's so smooth and not as dense as a cheesecake with more cream cheese than egg in it. I used to work in a bakery and was looking for a recipe similar to the ones we used. This is not it, and if I try it again I will reduce the amount of eggs, because it was just too much egg taste for my liking.

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F Craye

Cooking Level: Beginning

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 12, 2007

This cheesecake was the hit of my son-in-law's birthday. I increased where others advised and reduced also -- it turned out perfect! No cracks, very creamy and light!!

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brenda

Cooking Level: Intermediate

Home Town: Plymouth, Ohio, USA

Living In: Mansfield, Ohio, USA

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Reviewed: Jul. 9, 2007

This recipe was great. Cracks in cheesecake come from overmixing the batter or getting too much air into it not from not having a water bath. Don't overmix or beat your batter and this cheesecake won't have any cracks (mine didn't).

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K Vesta

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Reviewed: Jun. 18, 2007

not bad. didnt taste much like cheesecake, but then again, i dont own a blender

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ashleyv

Home Town: Houston, Texas, USA

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Reviewed: May 28, 2007

I've made all kinds of cheesecakes over the years and this is absolutely the best ever!! It had a perfect balance of creaminess and density. Following suggestions from others, I increased the melted margarine to 1/2 cup, but next time I'd stick to what is called for or just slightly more.

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Beth

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Reviewed: Apr. 27, 2007

It was very much loved here! Only complaint was the consistancy. It wasnt as smooth as I would like, a little curdy....

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CameronsMom

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Apr. 25, 2007

I baked it for my co-workers a few days ago and the result was amazing! The whole cake vanished within half an hour! The texture was so heavenly creamy and really contains cheesy taste. I took advice from the other and reduced amount of sour cream to 1.5 cups, also increased amount of crumbs to 2.5 cups too. Baked it for only 45 minutes (cause I used convection oven) without water bath and no cracks at all! The cake was topped by cherry pie filling and the final presentation was fantastic.

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