SEAMSTERRIFIC

The crust lacks flavor and the texture, it’s nothing like a traditional cheese cake. It taste like a cookie. The cheesecake part of the recipe is to soupy. It took two hours and 25 minutes to bake. Take this into consideration when baking. If prepping for the next day, it makes for a long night. The cheese cake part is too sweet and doesn’t have enough spice. I would quadruple the cinnamon, add all spice, nut meg, & cloves. I would also cut the sugar by at least half. I will not make this again. Nobody would eat it and that includes the starving teens who eat everything.

The crust on this has become a staple for me - I use it for every pie I make, and have even made it into balls and drizzled them with chocolate as a dessert all their own. I only made the full cheesecake one time. It stayed runny for ages...I think I ended up baking it over an hour longer than the instructions said and finally got impatient and gave up. But it did taste good.

I made it like the recipe calls for. Only thing I did differently was I didn’t have the pan they called for so I used two 9 inch pie pans. Made two crust instead of the one. The cheese cake recipe makes enough to fill two 9 inch pie pans just fine. Baked them both in the oven one of the lower oven rack was done 1 hour and 15 mins while the one on the upper took closer to 1 hour and 45 minutes.