Rarely do I make a recipe that turns out looking just like the picture. This cheesecake turned out perfectly. Another plus - it's absolutely delicious. I made a graham crust because I didn't have any Nilla wafers. For the filling, I used 2 packages of reduced fat cream cheese and 1 package non-fat. For the topping, I used reduced fat cream cheese and light cool whip. Even though the top doesn't show, it did not crack at all. I baked it for 55 minutes, then opened the oven door and left it in for about 2 hours. I then spread on the topping and refrigerated for the given 4 hours. There's only 5 of us, and it is almost already gone.
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Rarely do I make a recipe that turns out looking just like the picture. This cheesecake...