Cheesecake Dessert Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 15, 2006
Very good and easy to make. I had never thought to use a cake mix as a crust for cheesecake. I used a white cake mix and added 2 tsp. of vanilla to the batter. I also used all the egg instead of just the egg white. Turned out well. I read the reviews that said the batter was too much for the pan so I made 18 cupcakes first and the rest went into the 9/13 pan. I used a small ice cream scoop for the cupcakes. I put 1 scoop of the batter and 1 scoop of the creamcheese mixture per cupcake. I then baked them both in a convection oven for about 20-25 min. I also substituted splenda for the sugar. I will definately use this recipe again!! Edited to add: I did not add the kirschwasser. Only used vanilla extract for flavoring.
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Reviewed: Jan. 22, 2003
For a 9x13 pan this was A LOT of ingredients. The pas overflowed in my oven while cooking. 32 oz. of cream cheese seems like way too much.
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Reviewed: Dec. 30, 2002
Very good taste. Next time I would bake it in a larger pan for less time.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Jul. 14, 2001
You can make this cake the day before you use it and it's still great!!
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Reviewed: Sep. 21, 2000
yumm! yumm! yumm! cheescake is excellent
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