Reviewed: Dec. 20, 2010

Made this for the first time for a dinner party. Everyone really liked it. I used less butter over the top than the recipe called for and added just a bit of sweetened cocoa powder (in addition to sugar and cinnamon). We also served it with a small amt. of vanilla ice cream. Yum!

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4 users found this review helpful

Reviewer:

teberhardt

Reviewed: Dec. 17, 2010

Dear god I can feel my arteries clogging as I type!! I made this tonight and it really is great. I followed the recipe exactly as it is written. The dessert tastes and smells delightful but oh man is it sweet. Next time I make it I will half the butter and sugar for the topping and follow the recommendations of others and mix it together to make a glaze then pour on top. This is a keeper just needs to be a little less sweet for us.

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4 users found this review helpful

Reviewer:

VictoriaSe49896

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Dec. 13, 2010

Definitely a keeper! Very simple to make. I let the cream cheese get nice and softened (sitting out) and then whipped it up with my stand mixer. Absolutely no problems spreading it out, and had plenty to cover the entire bottom. I didn't roll out the crescent rolls (pure laziness), but just kind of pressed them into the bottom, and it worked great. I used 1/2 the amount of butter on top (again, just what was convenient for me), and it's perfect. Next time, I'll probably cut down a little on the sugar on top. The sugar in the filling is PERFECT! This is wonderful and there probably won't be any left to take anywhere!

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12 users found this review helpful

Reviewer:

momof1son

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Okarche, Oklahoma, USA

Reviewed: Nov. 26, 2010

Excellent! A crowd pleaser and easy to prepare!

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4 users found this review helpful

Reviewer:

lvmy2girls

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 22, 2010

very good! I would add just a little more butter though because it does crisp up a bit on top. Just want to add that this is not a dessert to try to make diet friendly, just enjoy every calorie! I use real butter also. I am making this for a co-workers birthday as requested again!

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23 users found this review helpful

Reviewer:

Shelly

Cooking Level: Expert

Living In: Weatherford, Texas, USA

Reviewed: Nov. 20, 2010

Easy and good. Added carmel to top of cheesecake filling. Liked it both warm and cold.

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2 users found this review helpful

Reviewer:

newhobby

Reviewed: Oct. 26, 2010

This was a fantastic dish to make--and easy! Everyone was in heaven eating this dessert. Definitely a keeper--I'm even thinking I may use this as one of my Christmas "cookies".

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1 user found this review helpful

Reviewer:

kavitale

Reviewed: Oct. 25, 2010

OMG..R these ever GOOD!!! Used only one cream cheese..if you beat it until it is nice and fluffy..it is perfect!!! and spreads nicely. 2 cr cheese would be way way too much and rich. definatley will be on the top of my list to make again..only next time I will share with my friends and not just with my husband LOL

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2 users found this review helpful

Reviewer:

Sharon

Cooking Level: Expert

Reviewed: Sep. 29, 2010

I have made this twice now and everyone LOVES it. The only change I made was less butter. You don't need nearly the amount of butter that the recipe calls for. I believe I used less than 1/4 cup.

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2 users found this review helpful

Reviewer:

andie1080

Reviewed: Sep. 13, 2010

This is currently in the oven but looks/smells divine. One word of advice is DO NOT double the filling!!!! I did so after reading the reviews and it's a gross amount of filling. If you just want just enough filling to sufficiently coat the crescent bottom layer, simply keep the recipe as is. I also didn't use 1/2 cup butter on the top layer. I think you could even get away with a half a stick of melted butter on top. It's definitely a diet buster but it looks amazing :-)

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6 users found this review helpful