This recipe is delicious albeit a tad labor intensive. I will say this was my first attempt at making a baked cheesecake using a spring-form pan and so I was a little leery. Mine took 1 1/2 hours to bake which made the edges quite brown and the center not quite set. I probably baked it too long, but didn't dare remove from the oven as the middle was very giggly. I ended up finally turning the oven off and leaving the door open with the cake inside for another hour. I then left it in the pan overnight and removed the sides the following morning. I put cherry pie filling around the edges and then in the very center to hide all the flaws. The taste was still great and it went over very well at our Thanksgiving Day dinner. Made for PRMR.~
This was very creamy, rich and what flavor! We really enjoyed it. I didn't tell my family that it was made with splenda and they didn't notice any difference in the taste. I skipped the fruit to save a few more carbs and it was still great plain. Thanks, GailAnn. Made for PRMR tag.