Reviewed: May 31, 2012

Be careful if you make this in a 9" pie dish. The crust is very buttery and will tend to seep out. If it lands on the element you'll notice little spits of fire popping up. I had to be very thorough about opening up the oven and wiping the butter off of the edges with a cloth.

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Reviewer:

anewbeginning88

Reviewed: Apr. 15, 2012

I would say this is a very good recipe! I baked it a little too long because this was my first cheesecake in a springform pan. I used graham crackers instead of chocolate chip. I would add more than a 1/2 cup of cherry puree between layers next time for a "prettier look". I put my pan in a water bath using a jelly roll pan as suggested on this site. It worked nice. Be sure to use a double layer of foil to prevent water from seeping into the cheesecake. Taste was perfect! I would like to top it with un-pureed cherry pie filing next time just to get the "pretty" look.

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Reviewer:

zcat12f

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Cooking Level: Intermediate

Living In: Alden, New York, USA

Reviewed: Jan. 27, 2012

This is a delicious cheesecake. It is not too sweet and has a wonderful cherry taste. I did not add the sugar to the wafer crumbs and butter. My family found the bottom sweet enough without the sugar. Will definitely make again.

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Reviewer:

Pam F

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

Well, folks, it's a winner. My sister asked for a cherry cheesecake for her birthday and I groaned at the time and effort it would take to produce...not to mention the expense of the recipe I had used for years. So I looked on this site for alternatives and thought I'd give this one a shot. I did and it has now replaced my old recipe as my favorite. I made no changes in the recipe except to make the crust out of leftover shortbread cookie crumbs I had frozen since Christmas. Plus, I did not want an overpowering chocolate crust to compete with the delicate flavor of the cherries. I thought about doing a fresh cherry reduction as the swirl, but I was running out of time and cherries were $6/#. So I used the store brand cherry pie filling. Gosh, it's a good cheesecake. Kudos to the developer! I am a professional caterer/personal chef...I've made a few cheesecakes in my lifetime. It's a good one. It's fast and easy and I can see where it would be deliciously adaptable.

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Reviewer:

Cyn

Reviewed: Sep. 3, 2011

I just made this and all I can say is WOW! I had a feeling, like others, that this would be very sweet, so I did go with a graham cracker crust instead of cookies. It baked up beautifully and was a huge hit! I do recommend cutting into small serving sizes as it is very sweet and a little will definitely do ya.

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Reviewer:

Summertime

Cooking Level: Intermediate

Home Town: Lakeview, Ohio, USA

Reviewed: May 12, 2011

The only modification that I made was to make a graham crust instead of a chocolate one. We loved this cheesecake. It is beautiful and delicious! This would be a perfect cheesecake for Christmas, Valentine's Day, or 4th of July. We just had this as our weekend dessert, and it was gone in 2 days.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: May 11, 2011

I did not have chocolate cookie crumbs but I did have graham crackers so I threw some in my blender and ground them down to a fine crumb, then mixed with the butter and made a crust out of that. I did not add sugar to the crust ingredients as I had a feeling that the pie would be sweet enough on it's own. I used reduced fat cream cheese, "light" cherry pie filling and fresh squeezed lemon juice. This was well recieved by my husband and two kids, though I thought it was a little too sweet. I also think there was a little too much butter in the crust and my husband did remark on that. I think cutting it back just enough to hold the ingredients together without being greasy is the key--maybe three or four tablespoons instead of 1/3 of a cup. It's quite good, but with a few small tweaks, it might be perfect.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 21, 2011

my husband couldn't stop thinking about the cake!!

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Reviewer:

THOMPSON07470

Reviewed: Apr. 10, 2011

I made this for a friend's birthday, she loved it! She said it was, "The best cheesecake I've ever had."

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Reviewer:

Chef Girl

Cooking Level: Beginning

Reviewed: Mar. 5, 2011

I followed this recipe as written and it came out tasty and beautiful. There is another cherry cheesecake by LJ Bryan (don't quote me on name exactly) that works great for a regular pre-made pie crust. This one is perfect for the thicker 9" spring-form pan.

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