the cream cheese filling is incredibly sweet, so sweet infact that my family could not eat it, and all the sugar overpowered the cream cheese flavor. I have "tweaked"this recipe some and found that if you use 12 ounces of cream cheese, and one cup of confectioners sugar (and the eggs as previously instructed) and about 2 tbsp. milk to make it a little thinner it tastes more like cream cheese filling and less like pure sugar. on a related note, when you mix the cake/crust, if you pile the sticky mess together, and dust with powdered sugar it turns into a very soft dough that is easily handled, dont work the dough, just dust lightly and pat gently and it will become a nice dough ball, this makes it easier to push into the pan as opposed to trying to spread the gooey mess. I hope these tips help, other than that, this is an incredible dessert, and easily "tweeked" to your taste
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the cream cheese filling is incredibly sweet, so sweet infact that my family could not eat it,...