I agree with most everyone that this is a really great recipe. Here is my experience when I followed the recipe almost exactly: The only thing I did differently was reduce the amount of honey drizzled on top. After just about two tablespoons of honey, the pie seemed to be drowning in the stuff so I stopped. I found rolling the cresent roles to be a disaster also. Much easier to put in the pan and press. When I removed the cheesecake from the oven (needed 5 to 10 minutes longer than indicated) it looked like a gooey mess. There were several small pools of honey/butter in various dips and crevices. I used a spoon to remove most of the puddling. At this point, it wasn't looking too good. It seemed to take forever to cool. My husband and I cut and tasted it when it was about room temperature. Extemely sweet and a really sticky mess. Agree with the person who said it tasted like a very sweet cheese danish. We were not terribly impressed. I transfered the cut pieces to a flat, covered container and put in the frig. The next day, we each took a piece straight from the frig. OMG, it was just wonderful. No longer a gooey mess, nice and firm and all the flavors blended. A real cheesecake taste. So, don't get frustrated or become disappointed if you remove this from the oven and it doesn't live up to the hype. It really does get better with refrigeration. The next time I make it, just for fun I will use less sugar and extra thick crescent roles. A keeper.
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