By nome179er on August 20, 2007
Photo by Velouria
Photo by Velouria
"This is my mom's recipe, its quick and super easy. All your friends will be impressed at your beautiful cheesecake! I know mine are, and I ALWAYS get asked for the recipe."
Serving Size: 1 (198 g)
Servings Per Recipe: 8
"I have never made a cheesecake before so I wasn't sure how this would turn out. I am so happy that I decided to make it. This recipe is easy and the cheesecake was DELICIOUS!!! I will never buy a cheesecake from the store again. The taste and texture was wonderful."
"Simple, decadent and breeze to make. To me, this was a dense cheesecake. I loved that it wasn't overly sweet. I topped with a can light cherry pie filling. I think the only thing I'll do different next time, is add a layer of sweetened sour cream. I love the tang it adds to cheesecake. Thanks so much for sharing this flexible keeper of a recipe."
"We loved this cheesecake - so very creamy and rich. I topped it with blueberry pie filling instead of cherry and it was just over the top. Will definitely make this again ! Made for Spring PAC 2012."
"Made this recipe as given, & we had a delightfully wonderful & cool dessert! Another time I might do up my own graham cracker crust, but the store-bought one does make it much faster, for sure! Thanks for sharing the recipe! [Made & reviewed for the closing of Pick A Chef event]"
"This is indeed a quick, no hassle cheesecake. It's not too sweet and since it has 1 whole tablespoon, you can really taste the vanilla. I don't care much for dense cheesecakes, so I enjoyed this one because it's creamy yet not super dense. I used my mom's home canned blueberry pie filling instead of the cherry because that's what I had, but next time I can some cherry pie filling I'll try it with this cheesecake. Thanks for another great recipe! Made for PAC 2010."