Reviewed: May 11, 2013

excellent recipe, thanks for sharing! Very simple. I only used one teaspoon of cinnamon to my personal preference of sweetness. I also put the cake pan in a tray filled with water to ensure even baking.

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Reviewer:

Susanna

Reviewed: Feb. 10, 2013

Awesome! I have never made cheesecake before and wanted to try. This recipe was easy to make and everyone who ate it raved about it. Didn't change anything in the recipe but next time I will probably cut back on the cinnamon as others have mentioned.

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4 users found this review helpful

Reviewer:

mayo

Cooking Level: Intermediate

Reviewed: Feb. 1, 2013

I love this recipe and so do my friends and family! It's super-duper easy and fun to make, too!

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2 users found this review helpful

Reviewer:

SadiGrace

Reviewed: Jan. 11, 2013

Tastes amazing!!! Few quick tips, only mix the batter on low or you will get too much air in the cheesecake, and if you want it a bit firmer try adding 2 tbs of flour. Good Luck :)

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7 users found this review helpful

Reviewer:

Candy Man

Cooking Level: Professional

Home Town: Waxahachie, Texas, USA

Reviewed: Dec. 26, 2012

This was AMAZING! I had never made a cheesecake before and this recipe made it quick, easy and simple. I did only use 1 tsp of cinnamon, but might try it again with the full two. I made this for my cousins birthday and everyone loved it...some even said it was the best cheesecake they have ever had. Will def try again and experiment with different fruit, I think this might make a great base for a key lime cheese cake too.

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3 users found this review helpful

Reviewer:

dkpatterson

Reviewed: Dec. 24, 2012

I normally do a water bath plain cheesecake but wanted to try something different. I didn't have enough frozen strawberries so did 1/2 raspberries. Everyone loved it, I think more than my plain cheesecakes. This one is a keeper! I did cook a little longer, I hate when the middle doesn't set so I cook more just to be sure. I also used 1/2 tsp of cinnamon like another had suggested. Thanks!

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2 users found this review helpful

Reviewer:

akline

Reviewed: Dec. 23, 2012

I have used this reciepe many times, it always turns out awesome. Love it, I have altered it a few times and made other variations like blueberry, caramel applea, and maple bacon it all turns out great.

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5 users found this review helpful

Reviewer:

shari

Reviewed: Dec. 23, 2012

Made this twice- first time the box of unopened graham cracker crumbs smelled a little "funny", but I kept going. Ended up throwing it out and now I make my own crumbs from whole graham crackers. Only change was to leave some of the strawberries out of the puree to use on top of the cheesecake when serving. My husband loved it!

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5 users found this review helpful

Reviewer:

prw456

Cooking Level: Intermediate

Home Town: Willoughby, Ohio, USA

Reviewed: Oct. 8, 2012

this is an awesome recipe!! i did change a few things but it was really very good. the only things i changed was i did use store bought graham cracker crust, and it made 2 cakes! i also used raspberry pie filling! so i kind of cheated but the cheesecake part stayed the same and everyone raved about it! i will be using it again

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6 users found this review helpful

Reviewer:

sam

Reviewed: Jul. 29, 2012

This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good!

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76 users found this review helpful