recipe reviews for:

No-Fuss Cinnamon Cheesecake

“When my friend Dee gave me this recipe I was very skeptical. Who ever heard of cheesecake made with crescent dough? I made it one day when I had 3 back-up desserts and it was one of the first to go. So easy to make and a popular demand by my family, I make it all the time. Hey!! Even my no-impress mother-in-law asked for the recipe!!! Enjoy!”

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Reviewed: Oct. 26, 2009

This is a great recipe if you're looking for a different kind of cheesecake. The top gets almost crunchy from the butter/sugar/cinnamon combo. Yum! Thanks for sharing!

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MIKALA79

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Reviewed: Oct. 17, 2009

So good! I followed the directions and it was great. I will definitely make this again. Thanks mellisar.

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CanuckMom

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

I used the basic recipes without cinnamon though. I precooked the bottom crust for about 10 minutes to get it partially baked as some reveiwers found the bottom not cooked through. I then whipped together 2 bricks of cream cheese and one can of lemon pie filling and 1 cup of sugar. I spread it over the bottom crust ( it was still pretty hot), and topped it off with the top layer of cresent dough. I then melted about 1'4 cup butter and 2 tblsp. sugar in the microwave for about 1 minutes and drizzles this on top of the pie. I baked it uncovered for about 35 minutes. I took it to a dinner party and boy did it go fast!

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momscookin

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

I don't know, maybe after reading all of the rave-reviews, I was expecting something more... No one disliked it, but no one was "raving" either, and I thought it tasted more like a sweet, breakfast danish than a dessert cheesecake. Also, it didn't end up with much visual appeal either, which might not matter to some, but I like my food pretty. I followed the directions exactly, served after chilling in the fridge. It tastes good, but a little blah... I do like the idea of adding a pie filling. If I try again, I'll add a layer of pie filling, reduce the sugar, cut the butter in half, and serve with coffee for breakfast.

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Sunflower

Cooking Level: Beginning

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Reviewed: Aug. 22, 2009

This should be called the most amazing No Fuss cinnamon cheesecake!! I am in cheesecake heaven right now :) I was in the mood to bake something today but i wanted it to be simple. I found the perfect thing when i found this recipe. The only thing i did different was use less butter, and less cinnamon sugar mix. Also it didnt take the whole 30 mins to bake in my oven. It was about 20- 25 mins.My kids liked it as well. I will be making this more often.

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krenee27

Cooking Level: Expert

Living In: Connersville, Indiana, USA

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Reviewed: Jul. 10, 2009

Very, very yummy! I also had my doubts about crescent rolls. But it worked out great.

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Lorraine

Cooking Level: Intermediate

Home Town: Middleton, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 6, 2009

Wow, this recipe is SO good! I too had my doubts about using crescent rolls, but I can't even tell! I made this for 4th of July and I wasn't so sure about it on Saturday but the next day I tried it again and it was SO good. I think waiting a day for the filling to really harden is what made the difference. I will make this again and again!

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rebecca in va

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Reviewed: Jun. 30, 2009

This is so amazing! I love to complain about how picky my boyfriend is, but really, he never likes the crust on any of my desserts. The first thing he said about this one? "I like the crust!" I about had a heart attack :) I love how it's rich but not too rich, and cinnamon is a nice different touch. Definitely a keeper, thanks!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 25, 2009

I just made this today, but did it a little different because I didn't have the crescent dough. I followed the recipe and then poured it into a graham cracker crust, baked it and put it in the fridge. I then made the One Minute Chocolate Icing from this site and poured it on top of the cooled cheesecake and then put it in the freezer for 10 minutes to firm up the icing. It was to die for! I thought it was anyways. I make the icing more chocolaty than sweet which goes better with the already sweet cheesecake. Thanks for a super easy cheesecake recipe!

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LpnLab

Cooking Level: Intermediate

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Reviewed: May 8, 2009

This recipe was so good and easy to make. Everyone kept asking me to send them some when I make it agan.

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Lillianrose

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Reviewed: May 6, 2009

WHAT A HIT!!!! You can get away with dividing the recipe between two 9 inch pie plates if you roll he dough carefully and want a thinner crust! I added apple pie filling on top of the cheese layer and used less of the sugar mixture than called for.

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Jolanta

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Apr. 24, 2009

With this recipie, I won a baking competition at work! I am now the new Iron Chef for my comany...lol!

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ToyaB82

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Reviewed: Apr. 22, 2009

oh my god this was the best, I made like three of them in two days because my family loved it sooo much

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Martha

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Mar. 28, 2009

This recipe was AWESOME!!!! I have a tremendous sweet tooth and this will be made over and over! I did take the advice of another review and added a blueberry pie filling...TO DIE FOR!!! The only thing I wasn't happy about was that the bottom layer of "crust" was not totally cooked and was doughy. I may try next time just baking the bottom for a bit just to ensure that it's cooked at the end. Otherwise a definite keeper! Thanks for the great & easy recipe!

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dollymama

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Reviewed: Mar. 17, 2009

Very Tasty! lots of sugar. My Husband Loved it, is demanding that I make another one.

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Des

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Reviewed: Mar. 14, 2009

This is a great cheese danish, not a cheesecake. I am a "from scratch baker" and this s a very good danish. I sprinkled 1 cup honey roasted sliced almonds to top before baking and it is fabulous! Great recipe!

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Gina

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Reviewed: Mar. 9, 2009

I made this for a baby shower this past weekend and everyone LOVED it! It was so simple, the only thing I did different was to add almond extract to the cream cheese filling.I definatley recommend doing that!

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ItalianGirl

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

The only reason why I am giving this four stars instead of five, is that it really isn't a cheesecake. Like others have said, this is more like a danish. The flavor is excellent and the preparation is soooooo easy!

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Feb. 23, 2009

I didn't think that this recipe was all that special. Possibly it was something I did, but I followed the recipe exactly. It tasted good, but I don't think this is something that I would make again.

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FITFreshNY

Cooking Level: Beginning

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Reviewed: Feb. 8, 2009

Wow. So creamy and smooth. The vanilla taste is just perfect. I can't believe how easy and delicious this crust turned out. Even better as leftovers!! I can't wait to experiment with the flavous!

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