Made this for Thanksgiving - giving it five stars for the taste. However, the crust had way too much butter. I would usually reduce the butter in any recipe to make it healthier but actually followed the recipe since I was taking it to a party. Luckily, I put a pan of water on the shelf below the cheesecake, because it caught some of the melted butter that leaked out of the springform pan. It ended up tasting fine - I think it still seemed crunchy because of the nuts. I used the 18 serving measurements, and the size of the cheesecake was perfect. I also just mixed everything together (in the order from the recipe but, when it says 1/2 cup sugar, I put it all in) to save time. It did crack a little despite the pan of water, but no one cared. It tasted great and was one of the few desserts eaten when everyone was stuffed.

Reviewed On: Nov. 25, 2007

I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts, so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being more moist than it is. I did add a rum glaze - 1 TBSP rum, 1 cup powdered sugar, 1-2 TBSP milk to desired consistency.

Reviewed On: Nov. 7, 2007

Even better than "regular" seven layer dip - the lime adds really good flavor. I use 2tsp cumin in addition to the 2tsp chili powder in the beans. Also, I just buy the refried beans that already have green chiles in them. I use reduced fat everything, including 50% RF Cabot Jalapeno Cheddar, which I think makes the recipe.

Reviewed On: Oct. 26, 2007