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: Dec. 15, 2008

This was ok. I overbaked it a little - hard to tell when it's browned when the entire top is covered in brown cinnamon. My family said it tasted more like a coffee cake, said it was good, but also left me with a lot of leftovers - very unlike them. Probably won't make this again.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Dec. 8, 2008

It was a nice idea, but all over way too sweet. It really needs something to cut down on all that sweetness, and pouring butter and sugar on the top is just overkill. Give it a try though, you might like it. It just wasn't recieved well at the dinner party I took it to.

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LMF443

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

This was a big hit at thanksgiving desert time, I had requests for seconds! it's very rich and delicious, the cinnamon topping was a perfect addition. I thought the crust was going to be weird but was pleasantly surprised. I even made with reduced fat cream cheese and came out great!

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LUSTRAL

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 24, 2008

This was very easy to make and delicious. I was a little disappointed that the only thing cinnamon was sprinkled cinnamon on top, so I sprinkled cinnamon on the dough before I put cheesecake in and added a generous amount of cinnamon and nutmeg to the filling. I then sprinkled cinnamon, nutmeg, and sugar on top as suggested by someone else's review. It was ok chilled but I thought it was a little smushy, so I heated it and put a scoop of vanilla ice cream on it. It was fantastic!!!

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liz

Home Town: Athens, Ohio, USA

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Reviewed: Nov. 14, 2008

Super easy...I sprinkled cinnamon on the cream cheese mixture also...It doesn't present the best, but it sure went over well!

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Gracielady

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 14, 2008

Next time I would add a layer of pie filling over the cream cheese layer. Then gently roll out the top layer of crescent dough with a rolling pin until smooth...lay over top of the pie filling and trim to fit. I brushed on less than half the melted butter called for and next time would sprinkle a generous layer of granulated sugar with a dusting of cinnamon...otherwise the top is very brown and it's difficult to judge the colour of the pastry at the end of the cooking time. A big party hit...I would serve it warm, at room temp or chilled.

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Jan

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Reviewed: Sep. 30, 2008

This is so delicious - even more so with homemade apple pie filling

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Sep. 29, 2008

My son fell in love with it at our church picnic last month and asked me to make it for his cross country team's spaghetti dinner. The boys loved it! I would have liked more filling so I think I'll add another brick of cream cheese next time. I only used 1/4 cup margarine and all of the connamon sugar. My daughter suggested adding chocolate (go figure) so I may try that next time too. I can see several variations.

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ibakealot

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Reviewed: Sep. 18, 2008

Very tasty. I have made this over and over again and always get asked for the recipe.

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MellisaR

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Reviewed: Jun. 19, 2008

OH my gosh! I could eat this ALL day!!! My husband and his friends loved it, and i also made it for my in-laws! They beg me to make it everytime we get together! Id recommend this recipe above all dessert recipes, im serious. MAKE THIS!!!!

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shelby

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

EASY EASY EASY! Everyone LOVED this today at a party I held. They could not believe what it's crust was made of.

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LuvMyTwins

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Reviewed: Jan. 30, 2008

I'll give this recipe 5 stars because everyone who tried it (8ppl) loved it. I could not get over pouring 1 stick of melted butter over top ~ I'll try less next time. I thought that it was cheesy enough to pass for a thin cheesecake and would still refer to it as a cheesecake~type dessert. I'd also try a bit less sugar topping as well though everyone said it was great as it was.

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ally82

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Ok, wow! This was a hit. I was just at a cabin for the holiday with 20 of my relatives. I decided to make this since I had a big crowd to help me determine if this one is worth keeping. Well, it was. Since the cabin was not well stocked with cooking tools, I had to guess on the sugar. I would say that I used maybe 1 cup for the entire recipe. about 2/3 with the cream cheese and then the rest mixed with the cinnamon to go on top. I let it cool just a bit, but we basically ate this on the warm side. I walked away from it for a moment and 3/4 of it was gone and people were coming back for seconds. This will be made again for sure...a perfect brunch or breakfast sweet!!! Next time I make this I am going to sprinkle in some mini chocolate chips!

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Nov. 20, 2007

This cheesecake is GREAT. I am asked for the recipe everytime I make it. I use about 1/2 cinnamon though. Tastes great and doesn't appear so dark.

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JSOUTH25

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Reviewed: Nov. 14, 2007

I have been making this recipe for years and it is always a hit. I am glad to see someone posted it on here. So good - so easy!!

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MommyC

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Reviewed: Oct. 2, 2007

This is magnificent! EVERY single place I have taken this, people go crazy and MUST HAVE the recipe! I call it "Sopapilla Cheesecake". Super easy and out-of-this-world flavor! Yummy!!

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Summer

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Reviewed: Jul. 4, 2007

this is the best and easiest recipe to make

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brenda

Cooking Level: Expert

Living In: Florence, South Carolina, USA

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Reviewed: May 21, 2007

Oh my! So easy (not usually what I go for). Followed the recipe. Would also be good with fruit in it. But really, it is perfect on its own. I froze individual pieces of this. If not, it would have been gone in an afternoon (and there are only 2 of us).... Dangerous:-)

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Apr. 14, 2007

judy

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judy

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Reviewed: Apr. 13, 2007

VERY simple and VERY good. Several compliments received from this recipe. I did make a few changes. I added 1 Tbsp. Almond Extract in addition to the Vanilla. I also added almond slivers during the last 10 minutes of baking. Next time, I will reduce the butter to 1/4 cup. My Mom, who doesn't like sweets, loved this!!! I will defenitely make this again.

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