Reviewed: Jan. 13, 2011

The zest ended up being too strong of a flavor for me... I didn't really get the sense of sweet potato. And I would have preferred the cake itself to be a little creamier. An okay recipe but I think I'll be looking for greener pastures.

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Reviewer:

Bethany

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Nov. 1, 2006

Love this cheesecake. I made it once 4 years ago and everyone loved it.

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7 users found this review helpful

Reviewer:

Mrs. C

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

Living In: Mays Landing, New Jersey, USA

Reviewed: Nov. 3, 2005

I have been making this cheesecake every holiday season, for birthdays and special events in the family. Everyone Loves it and can't get enough. I did have to change the crust to a ginger spice cookie & gramb cracker mix. Mind you it was still very good and everyone loved it with the original crust, it just made it easier because I've had to make so many.

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Reviewer:

Tia

Reviewed: Jan. 3, 2005

I have made this recipe several times and everyone I know loves it even a good friend who does not like sweet potatoes! The crust does pose a challenge so the past couple of times I used a pre-made graham cracker crust which yields three pies. I also added a little bit of lemon juice (not too much). I highly recommend this recipe.

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7 users found this review helpful

Reviewer:

Paulywog

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 28, 2002

i made this potato cheesecake for a last minute christmas party and the whole family devouered it. i should have made more. yes it might look like alot of work but its real easy to make as well as fun. i completely recomend this recipe for everyone to try. the crust alone is scrumptious.

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9 users found this review helpful

Reviewer:

TIAMOC

Reviewed: Dec. 2, 2002

Either we didn't follow recipe completely or something was missing. It just didn't taste like cheesecake. Tasted more like pumpkin pie! Maybe too much flour or not enough heavy cream.

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14 users found this review helpful

Reviewer:

JANICELAUGHTON

Reviewed: Dec. 8, 2001

Very good and not too sweet. I replaced the crust with a gingersnap/graham cracker crust.

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19 users found this review helpful

Reviewer:

YBRICK423

Cooking Level: Expert

Home Town: Bristol, Tennessee, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Nov. 26, 2001

This was a good recipe; I made this for Thanksgiving dessert. The biggest challenge was the crust--it was difficult to spread the crust on the bottom of the pan, and then later on, the sides. I think it could have cooked longer than the suggested 70 minutes. I know the recipe said cook until set, but I thought it was set at 70 minutes. Would recommend this only to experienced cooks due to the crust factor!

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12 users found this review helpful

Reviewer:

KARENAGILMORE

Reviewed: May 13, 2001

I made this recipe for a farewell party. At first nobody wanted to try a slice because of the sweet potatoes, but at the end of the party everyone was asking for the recipe. I loved it myself and will add it to my favorite to make list. Derril

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Reviewer:

KLANKELSIE

Reviewed: Jan. 29, 2001

The orange and lemon zests were the enjoyment of the cheesecake as they 'cut' the sweetness of the sweet potatoes. An excellent finished product that was light to the taste and tummy. Directions presented the entire picture and were easy to follow. I brought the cheesecake to work for 'testing.' Nary a crumb left and two requests for the recipe. Great product ...

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10 users found this review helpful