Reviewed: Jun. 2, 2007

Fantastic. I, too, added 1/4 c chopped pecans to the crust, used 4 c rhubarb, and made sure to put my pan on a cookie sheet (and was glad I did). Delicious.

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Reviewer:

RachelY

Reviewed: May 28, 2007

This is by far the best cheesecake I have ever made!! I used about 3/4 of a package of Pecan Sandies with 1/4 cup melted butter for the crust, baked that for about 7 minutes then followed the recipe exactly. I set the cake pan on a double layer of foil and wrapped it around the outside, that kept all the butter and/or rhubarb juices in the foil, not all over the oven! Then I baked it for 45 minutes at 350*, shut the oven off and left the cheesecake in for another 15 minutes. The whole family loves it and we will definitely make it again and again! Thanks for the great recipe!!

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63 users found this review helpful

Reviewer:

Joni

Cooking Level: Expert

Reviewed: May 25, 2007

I also used about 1/4 cup chopped peacans in the crust which is wonderful! I increased the rhubarb and cut back on the sugar, but I wish I would have done one or the other. It was a little tart, but my husband loves it that way. The sour cream layer hides any imperfections from the cheesecake cracking. Wonderful recipe!

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Reviewer:

Lisa H.

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Albertville, Minnesota, USA

Reviewed: May 10, 2007

The crust was superb with chopped pecans. This recipe exceeded my expectations.

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9 users found this review helpful

Reviewer:

Double-Oven Lovin'

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 11, 2007

Yummy! Would be great with any kind of fruit on the bottom.

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Reviewer:

Mrs. Bishop

Cooking Level: Expert

Home Town: Novi, Michigan, USA

Reviewed: Aug. 1, 2006

This recipe is decent, but I carefully followed the directions and poured the cream cheese mixture directly onto the rhubarb hot from the oven... and think I scrambled the eggs in the process! The resulting cheesecake was decent overall, but had a hint of eggy taste and texture--not something you want in a cheesecake!

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Reviewer:

bored99

Reviewed: Jul. 10, 2006

This is awesome. I always thought cheesecakes were difficult to make, but this one was so easy. Tasted delicious! Make sure to refrigerate before serving.

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Reviewer:

HARTMR

Cooking Level: Intermediate

Reviewed: Jul. 9, 2006

I loved this recipe. It turned out great. Lots of rave reviews from my guests. One note of warning - because my spring form pan was metal - the rhubarb started to corrode(sp?) the side of pan even though the cake was only in the plan for about 3 hours. Not sure what can be done to prevent this from happening.

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Reviewer:

MJP1

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 25, 2006

Yum! A big hit at Mothers Day. The crust was firm and not soggy, the tart rhubarb takes the edge off the richness. The sour cream topping is almost unnecessary. Any tips on how to keep the sides from sticking when the pan sides are removed?

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