Reviewed: Feb. 8, 2008

YUMMY I used rice krispies to make the crust since my kids ate my graham crackers the cereal actually worked quite well will make again

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Reviewer:

MEOW218

Cooking Level: Intermediate

Home Town: Summerfield, Prince Edward Island, Canada

Living In: Edson, Alberta, Canada

Reviewed: Feb. 2, 2008

I made the filling times 1.5 and it was perfect for a 9x13 pan. I also added 1.5 tablespoons of lemon juice to the mixture and topped it with cherries. It was great. My husband took it to a men's wild game feed and there was none left!

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Reviewer:

Hollyhocks

Reviewed: Nov. 6, 2007

I just made this for a friend's birthday and although it was a bit too sweet for me everyone else loved it (I'll cut the sugar in half next time). I made a couple changes: instead of the pie filling I folded in 1 cup blueberries, made my own crust (1 1/2 cup graham wafer crumbs, 1/3 cup melted better), used a square 8x8 deep glass pan. The berries I used were frozen, I partially defrosted them and even with the extra liquid the cake still firmed up quite well with a fun purple swirl throughout. Super easy and tasty, will definitely make again!

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Reviewer:

Heather Joy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Sep. 28, 2007

I used a 6 oz graham shell and the cream cheese mixture filled it level with the top of the crust. I also used regular sugar and it was fine. Will definitely make again with different toppings.

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Reviewer:

kwolff

Cooking Level: Intermediate

Reviewed: Sep. 24, 2007

This is a very easy recipe. I made two of these and they were both gone in just minutes. I will definitely be making these more often. Great recipe!

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1 user found this review helpful

Reviewer:

DITSYDEB

Cooking Level: Expert

Home Town: Walbridge, Ohio, USA

Living In: Northwood, Ohio, USA

Reviewed: Sep. 17, 2007

Great cheesecake! I'd never made a cheesecake that didn't need to be baked, but to tell the truth, I like this one more. It's so creamy (even though I used low fat cream cheese) and was so easy to make. I topped it with fresh peaches and it fit my 10 inch pie plate perfectly. Next time I'm going to try it with a different flavored extract because I'm not really a fan of vanilla flavoring. Thanks for the recipe!

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Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jun. 12, 2007

This dessert was quick easy and delicious my family loved it

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1 user found this review helpful

Reviewer:

cslim

Cooking Level: Expert

Living In: Detroit, Michigan, USA

Reviewed: Nov. 29, 2006

very easy and quick. will be very good for summer.

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Reviewer:

tina

Cooking Level: Intermediate

Reviewed: Oct. 14, 2006

I really, really like this dessert and think makes an excellent autumn dessert with the apples. That said, there are many varieties that could be made. I have made this with both peaches and cherries. The first time I made this, I made it with a cooking group and there was some discussion about whether to use powdered sugar or reg. sugar. The reg. sugar gave the pie a grainy quality. The second time I made it, I used powdered sugar and used less, I think it was 3/4 cup.

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Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Aug. 2, 2006

Though I wont compromise on the crust next time this still turned out beautifully. Two of my sister-in-laws were sitting on my deck waiting when we arrived home Sunday afternoon. I was distracted by talk as I made this and inadvertantly put the blueberry filling in first so I used only 1 package of cream cheese and whipped it as well as I could to make it light and increase the volume. It spread so easily; no one was the wiser and couldnt believe how delish it was for how easy it was to make... I didnt even have to write out the recipe for them! Thanx!

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8 users found this review helpful