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: 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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Jamie Beth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 27, 2007

Didn't like it much... I won't make it again.

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anams

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Reviewed: Feb. 14, 2007

As everyone says, presentation not great, but I got some good compliments from it. Including from someone that does excellent baking. She requested the recipe and used it at a baby shower for a friend's daughter. She said she got rave reviews from it as well. Thanks!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 3, 2006

I did not care for this. We didn't even finish it, I threw over half of it away.

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DDNELSON2631

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Reviewed: Nov. 9, 2006

Not really a cheesecake, however, it is very yummy. Great for brunch! Easy to make. I made it for a ladies brunch and everyone loved it.

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PickyEaterTamer

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Reviewed: Oct. 27, 2006

Very good & very easy to make! It tasted just like cream cheese danish. Yummy!

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Oct. 17, 2006

I make this all the time and it's always the first thing to go. It's wonderful with a cup of coffee in the morning sitting around the fire or as a dessert anytime.

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cholland

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Reviewed: Sep. 15, 2006

I've made this twice and it's been a big hit. I agree with others that one should add just a few minutes to the baking time. An additional note. Don't be afraid to use alll of the cinnamon sugar mixture! The thick sugary top is part of the charm, and it doesn't come out too sweet at all.

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Angela

Home Town: San Jose, California, USA

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Reviewed: Aug. 14, 2006

This "cheese danish" is very easy to make. Warm, the bottom crust is very doughy and seems under cooked after chilling this is not a problem. I used vanilla and almond extact which gave the cream cheese a very nice flavor. I also added a layer of cherries on top of the cheese and used sliced almonds on the top crust. I would not serve this as a dessert but use as a breakfast or brunch dish.

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Marie C.

Cooking Level: Expert

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Reviewed: Aug. 8, 2006

Wow, this was fabulous! For such an easy recipe I wasn't expecting much, but it was so yummy. My husband loved it, thanks!

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: May 31, 2006

Delicious! I added a can of blackberry pie filling and it was great. The only problem I had was that the bottom layer of dough didn't get quite done enough. Next time I will add a few minutes to the baking time.

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ROSELYN38

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Apr. 28, 2006

I was pretty skeptical of this recipe, but decided I had to try it based on all the positive reviews. Yes, like everyone else says, it is much more like a cheese danish than a true cheesecake. No matter what you call it though, it was really delicious and super easy! I definitely would use reduced fat crescent rolls and reduced fat cream cheese for this next time- I don't think you'd ever notice a difference in flavor with all the butter, sugar and cinnamon in this. I also would use less butter on the top. I only used about 1/3 cup and I thought that was a even more than necessary. For presentation, I topped mine with chopped pecans for the last 10 minutes of baking time. It looked nice, but would have tasted great without them too. Thanks for a recipe that's definitely a keeper!

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CTCOOK1

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

Living In: Windsor, Connecticut, USA

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Reviewed: Apr. 24, 2006

This recipe is wonderful! I made a couple changes by adding raspberry pie filling on top of the cream cheese mixture, eliminating the cinnamon, and during the last ten minutes of baking adding slivered almonds to the top to make it look nicer. I made this for a jewelry party and everyone raved. Most people thought I got it at a bakery. This is definitely not cheesecake though. It is a great danish!

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Mar. 20, 2006

Fantastic!! And so easy to make. Served it at a demo party I hosted yesterday and 3 people asked for the recipe.

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Tammy M

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Vernon Hills, Illinois, USA

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Reviewed: Mar. 8, 2006

great idea! I was skeptical at first but needed a fast, easy dessert. After one bite, my friends were hooked! They finished an entire 9x13 pan. I'm still trying to find a way to make the dish more "attractive".. but it tastes great! Maybe will try sliced almonds or confectioner's sugar on top.

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GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Feb. 12, 2006

This is wonderful and so easy to make. The last time I made it, we added blackberry pie filling between the cream cheese filling and the top crescent roll layer. It was to die for. I think next time we will try other flavors of pie filling

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Cal

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Reviewed: Feb. 11, 2006

I have made this recipe for years, it is ALWAYS a hit. I would suggest mixing the sugar and butter, bring to a boil, then pour over the crescents. Sprinkle w/ cinnamon. Forget serving cold, serve hot out of oven. People will beg for more!

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JENNIFERH

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2006

This is one of the best cheesecakes I have ever had or made. The crazy thing is that it takes exactly no time to do. I ate this cheesecake for almost a week and never got tired of it. Five stars.

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beemer2k

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Reviewed: Jan. 15, 2006

I have been looking for a recipe like this for along time thank you. I only used 1/2 cup of sugar, i was looking at it wrong and didn't see the 1 cup sugar, but thats ok its still tastes sweet. I am going to probably make this alot.

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