Really easy to make and loved it!! Nice creamy texture...
As far as non-traditional cheesecakes go, this one is the best! Somehow during our recent move we *lost* my springform pan, so for a Mother's Day family get-together I was looking for a cheesecake recipe that utilized a different pan. This one fit the bill perfectly, and everyone loved it. I'll be making it over and over again! Thanks so much.
This was wonderful! Served it for a family gathering and everyone loved it. It is not too sweet of a cheesecake. I used frozen strawberries to make the sauce which was the perfect topping. The only problem I had was with the crust. The amount of Graham crackers were not enough to cover the bottom of a 13x9 so I added an additional 3/4 cup. The crust was still too buttery, next time I will add at least 1/2 more cup graham cracker to make it a drier crust. I did add cinnamon to the crust and loved the taste. This is a perfect and easy cheesecake to make for a gathering. I highly recommend!
Superb! This was a very simple, delicious cheesecake recipe. It turns out more like a 'slice' but it tastes great! One change I did make, was increasing the crust ingredients by 50% because they initially seemed a little scarce for an entire 9x13 pan. Also, I used canned Pie Filling for the final topping as opposed to making it as directed here. It still turned out beautifully! Thanks for a great and easy recipe!
Easy and so good! I will be making this again and again as per DH's request. Thanks for posting!
This is so good. I made this for our Easter dinner and we loved it. I made it exactly as written and I wouldn't change a thing. Thank you so much for sharing this yummy recipe.
This recipe is almost as good as my MIL's one, and she grew up in a German bakery! It tastes amazing, and is very easy to make, but I think that the crust needs some alterations. When I make it as written, the crust "lifts" and gets mixed into the filling, which ruins the look. I suspect the crust could be cooked at the same time as the filling, since that's how I do lemon meringue tarts, and it would come out equally well. I'll have to try it that way next time.
Ive made this twice, and everyone loves it. Thanks for a great recipe. I used a smaller pan but changed nothing else!
Not leaving stars, because I have no idea why mine turned out the way it did. Ours, the crust was very, very hard almost like toffee. I did like the sour cream addition to the top layer, but the crust I had to scrape off altogether.