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!

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!

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.

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!

i had no problems makinging 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!

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.

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.

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!

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

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.

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!!

Wow! i made this to take with me to some new friends house. I was really scared, it was not my first attempt at cheesecake, but my first attempt at high altitude. Most recipes just don't come out quite right up here, but this one sure did. Smooth texture, followed recipe to the letter. I used the 13x9 pan of water on the lower shelf, no luck. It cracked everywhere, but it was still good. I was very apprehensive about submerging my cake into a water bath, but might try it next time. I also let it sit in the oven for 1 hour, on the counter for another hour and then outside (50's). It had already cracked inside the oven. It was so good, we decided this should be our wedding cake this summer! Can't go wrong here. We ate it plain with fresh strawberries. ****** UPDATE: I made this for my wedding, we had 40 people and I baked three of them at almost 14,000 ft. elevation (CO mountains) they turned a little dark, but didn't crack, they did sink a bit though (I used a stand mixer this time instead of a hand beater, I think this is what made the difference, do not over beat). I used an 8" and 2 -9" pans. EVERY single person raved at how fantastic this was and wanted to know my bakery. When I told them I made it (2 days ahead and held in the frig) they absolutely could not believe it. I practice twice (with a hand beater at lower altitude) before attempting my wedding cakes. We decorated with flowers, berries and offered a topping bar of choices.

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).

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

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.