I have made this wonderful cheesecake twice now - the first time I made it for a work potluck and got rave reviews! Everyone said it was better than the Cheesecake Factory's! A couple things I do in addition to what the recipe states are: 1) Run a clean knife through the batter after pouring it into the springform pan to get rid of any air bubbles, and 2) Place a pan full of water on the rack below the cheesecake in the oven. The extra humidity in the oven helps keep the top of the cheesecake from cracking while baking. Thanks for a great recipe!
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One of the best cheescakes ever! Got rave reviews. I added some cinnamon to the crust mixture and let it cool for awhile in the oven to preent cracking. Perfect cheesecake recipie!
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Excellent cheesecake! This was my first try at making a cheesecake. The recipe was very easy and the results were great. The only thing I may do differently next time is to add more crust up the sides. Thanks for a great recipe!
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WOW WOW and WOW!!!!!
if i could i would
give this more than 5*'s
i tried it with peach pie
filling it's great!!! btw
did i say it was WOW !!!!!
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Yummy. We ate it topped with whipped cream. Excellent recipe. Thanks for posting.
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Excellent recipe. I used a premade crust and halfted the recipe. Topped with cherry pie filling. It was the perfect amount. Loved the flavor and texture. Everyone was fighting over the last piece. Definitely a keeper. Thanks for posting!!
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This was my first time making cheesecake, and it came out perfectly! Nice, simple, and tasty recipe! I had to use a 10 in. springform pan, so I doubled the graham cracker crust, which was perfect. I also followed some others' advice and only used 3 eggs instead of 4. I topped it with a mixed berry pie filling & it was heavenly! Thanks for a fabulous recipe!
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I doubled the crust (i dont have a springform pan and i used a 9X13 instead) and added cinnamon to it also....i also used a water bath...i manage to screw up cheesecake everytime i try and this one turned out fabulous!!! I am going to strictly use this recipe from now on
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I used Strawberry Compote over the top and it was really great! Thanks for sharing with us!
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my grandma wanted a cheesecake and loved this when i made it for her... now she is paying me $100 for 5 cheesecakes. thanks lennie
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I made this with a couple of changes, and it turned out yummy! I was running low on eggs, and a previous reviewer said that it tasted too much like egg anyway, so I used 3 instead of 4. I also used about twice the vanilla called for.
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This is by far the best cheescake recipe I have ever tried. It is really easy to make and the results are beautiful! Thanks Lennie for such a great recipe!! :)
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it looked beutiful and the crust was good but i was very dissapointed especially with the great reviews. there was to much egg taste and it wasnt rich or sweet at all. thanks.
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this was just enough batter to fill two premade crusts--just a spoonful more and it would have overflowed. It works really well with cherry filling. i would suggest sticking this overnight to chill because it tasted good fresh (chilled for a few hours), but it was perfect the next day. note--if you're using premade crusts, stick the cheesecake on a pan while baking, so that it doesn't crack when you take it out.
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I used one less package of cream cheese and about 2/3 cup of sour cream and still ended up with way more filling than would fit in my pie crust, but WOW was it yummy!
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this was my first time making cheesecake. it was nice and rich- just the way i like it! i gave a big slice to my soon-to-be mother-in-law, and she said it was "great great" (and yes, that's two greats!) i used fat free sour cream and 2 packages of reduced fat cream cheese and used 2 premade crusts instead of a springform pan, and it turned out wonderful! my only issue with this recipe is that (as another commenter said) it was slightly too eggy. i think i'll only use 3 eggs next time, but can't wait to try it again!
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This was a very good cheesecake. I did have problems with it cracking though. I just cover the cracks with pie filling though so it doesn't matter. Thanks.
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I made this cheesecake and it just wouldnt get even slightly brown on 250 degs. I baked it very long and then had to turn up the temp to get it browned....dont know why this happened, 250 too low to bake
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sorry we didn't like it at all....
too much eggs in it.2 eggs are surely enough!!!
nothing extraordinary with this recipe...
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i think this recipie had to much eggs in it. i am a fan of the more cream cheese rich flavor. the texture was a little cakey. im trying to find a recipe like the cheesecake factory. overall i say this is an ok recipie, but i want better then ok.
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