Reviewed: Oct. 11, 2011

First of all, I LOVE cream cheese pie and hate when people unfairly compare it to cheesecake. It isn't supposed to be the same thing. I pretty much free-handed this whole recipe, and it came out delightful. Like another reviewer, I used a graham cracker crust, I feel like it pulled all the flavors together better than a normal pie crust would have. I also toned down the topping by using very finely chopped pecans. This is a delicious, light, sweet dessert, suitable for any occasion or season.

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Reviewer:

piper_says

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Aug. 25, 2011

i only gave it four stars because the portion of cool whip is deceiving i wold put in only a cup with a a cup and 3/4 is almost a full two tub however i will make it again

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Reviewer:

Pat

Reviewed: Feb. 7, 2011

I used a graham cracker crust and it turned out great! So good :)

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5 users found this review helpful

Reviewer:

KBSwaim

Reviewed: Jul. 5, 2010

I was looking for a dessert recipe with cream cheese and found this. I used real whipped cream instead of the cool whip and a homemade crust as my only change. It was good, but don't know that I would make it again. It felt a little time consuming. And, I am not sure I cared for the pecan topping. Maybe, untoasted it would have tasted a lot less over-powering. The filling was pretty good though, like a soft cheesecake. Everyone ate it that I made it for. But, if I made it again I would have to re-work the strong flavored topping. And, I think it needs about twice the amount of caramel to balance the nut topping with the more mild cream cheese filling.

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6 users found this review helpful