I have made this cheesecake twice now and the second time I increased the size to 24 servings. I made the following changes and found it to be better tasting, but I still LOVE this recipe. I used a butter cookie crust in place of the graham cracker crust. I purchased Mother's Butter Cookies and omited the sugar needed in the crust. In the cheesecake portion, I reduced the sugar to 1/2 C and I also found that the cake does need to bake longer, even the serving size for 16, than what is called for in the original recipe. However, I still think this is a great recipe!
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I have made this cheesecake twice now and the second time I increased the size to 24 servings....