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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MOST HELPFUL

Reviewed: Jan. 23, 2010

I made this, it is more of a brunch item, but it was good with strawberries and almonds on top.

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1 user found this review helpful

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Heather

Home Town: Milpitas, California, USA

Reviewed: Jan. 10, 2010

This was good...but not great!

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1 user found this review helpful

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Krista

Reviewed: Dec. 24, 2009

So easy, so delicious. My boss made this for a work function a couple of years ago and I couldnt get it out of my head. IT IS SO GOOD. Great for dessert or breakfast ;)

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2 users found this review helpful

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JILLIANBEE

Cooking Level: Intermediate

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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3 users found this review helpful

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MIKALA79

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Red Deer, Alberta, Canada

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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2 users found this review helpful

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CanuckMom

Cooking Level: Intermediate

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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5 users found this review helpful

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momscookin

Cooking Level: Expert

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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6 users found this review helpful

Reviewer:

Sunflower

Cooking Level: Beginning

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

Reviewed: Jul. 10, 2009

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

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1 user found this review helpful

Reviewer:

Lorraine

Cooking Level: Intermediate

Home Town: Middleton, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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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1 user found this review helpful