Reviewed: Feb. 19, 2012

This has always been a great dessert to make for parties and gatherings. I always get compliments for making this dish. I suggest monitor the oven so that you can prevent the browning on the cheesecake! Great hit!

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Reviewer:

flavorchippy

Reviewed: Jun. 5, 2010

Needed more cheese filling, it was very good. I added about 1table spoon of coco to the gram cracker mix and I drizzled some backer chocolate on the top.

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3 users found this review helpful

Reviewer:

SHYLIE

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Greenwood, Louisiana, USA

Reviewed: Apr. 4, 2010

I made these for Easter and topped with half a strawberry and a mint sprig. They looked beautiful and best of all, they tasted wonderful. I got a lot of compliments! This recipe is a keeper! I made these in a 9x13 pan, so I cooked the crust a minute or 2 longer, but the cheesecake layer within the same time range. There was some cracking in the middle, but the strawberry covered it up. I found them hard to cut, but it helped to use a knife dipped in hot water.

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Reviewer:

natascha

Reviewed: Mar. 2, 2010

Well these did not turn out so great for me. Although the filling was so good the crust was far too hard. does anyone have any suggestions on what i did wrong? i followed the recipe exactly!

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6 users found this review helpful

Reviewer:

alex

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Copperas Cove, Texas, USA

Reviewed: Feb. 3, 2010

I used only the cheesecake layer of this recipe in my Cranberry Apricot Cheesecake bars, and I did not separate the eggs, as I wanted a denser cheesecake layer. That resulted in the egg whites not being beaten well enough and some bites were really eggy. I will use this recipe again.

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2 users found this review helpful

Reviewer:

TalaMom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

I made these for a Christmas and they were devoured. They turned out a little more dense than I was expecting, but the flavor was great. I made half with warmed raspberry preserves (based on another review) and the other half plain with strawberries on top. People loved them! Thanks!

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8 users found this review helpful

Reviewer:

SidneyB

Reviewed: Apr. 30, 2009

I made these for dessert for our Son and his Bride's rehearsal dinner. I topped with fresh strawberries then drizzled with Bakers dipping chocolate. They were absolutely beautiful and tasted heavenly. Thanks for the perfect recipe!

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14 users found this review helpful

Reviewer:

Cubbyblue

Reviewed: Apr. 28, 2009

Overall, an average cheesecake-type recipe. The biggest thing was that it was FAR too sweet, sugar had to be reduced substantially. The second was the graham crust needed flour added to have it hold together and set adequately. Otherwise, not bad. Ours came out on the richer, yellower side for a cheesecake type dessert and of rich taste.

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Reviewer:

D.E.

Reviewed: Mar. 27, 2009

Perfect! Great flavor and texture, loved the cinnamon in the crust. I swirled about 1/2 C. (microwave warmed) raspberry preserves on top before baking which made these extra yummy. Make sure you refrigerate these as specified because they need it.

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7 users found this review helpful