Recipes

cheesecake bars with all the berries

This has been my go-to cheesecake for as long as I have cooked. Gourmet Magazine published it in 1999, but the recipe hailed from Santa Fe’s Three Cities of Spain coffeehouse* a place I didn’t know a thing about until this week, when curiosity got the better of my intentions to something succinct about cake for once in my food blogging life. Up the road from an artists’ colony, it was apparently a popular hangout in the 1960s for local bohemia, hosting an eclectic mix of entertainment from poets and musicians to foreign films. It closed in the mid-1970s, probably around the time Santa Fe was starting to become too expensive for starving artists. Canyon Road, once dirt, was paved. From Googling, it looks like the old adobe home that housed it (apparently built in 1756) became Geronimo restaurant (named after the man who built it) in the early 1990s, and is still open today. What does this have to do with the cheesecake they kept in the pastry case? Very little, friends — and please correct me if this Manhattan-ite got any Santa Fe details wrong — but I can’t resist a cake with a story.


digestives!crumbscream cheese, eggs, sugarbaked, cooled

My cheesecake story is much less interesting; this site’s archives would tell you otherwise but I came late to it. My husband loves it, many of you who read this site seem to love it, and I don’t… dislike it, I just don’t need more than one or two slices a year. I find it so heavy and overly monotonous; I always wish the proportions were different, say, the same amount of buttery crust and whatever topping you wish but a thinner layer of baked cream cheese custard. It not a testament to my mental acuity that it took me this many years to figure out this was the easiest way to make it happen. As bars, the taste is less heavy, it feeds a lot more people, and it’s portable, meaning it can go anywhere you want to this weekend (your friends thank you, in advance).

berry heaven
piling on all the berries

What I’ve always loved about this cheesecake is the dead simplicity of it — 3 bricks of cream cheese, 4 eggs, 1 cup of sugar, some vanilla — and the creaminess despite the lack of sour cream or other dairy within. There no flour and no fuss. If your cream cheese is soft enough, you could whisk it entirely by hand. It’s much less sweet than most, so it doesn’t taste like, say, baked cream cheese frosting, and it’s topped with a layer of barely sugared sour cream that’s baked right onto the cake. I think it’s brilliant; it’s a harmonious accent and visually pleasing but more importantly, since I have very little patience for baking in water baths (although with bars like this, and not a potentially leaky springform, it would be as easy as it gets), this topping hides any cracks that might appear.

cheesecake bars with all the berries
cheesecake bars with all the berries

I had intended to maybe marble in a berry sauce — I think berries against cheesecake is aces — but then I went to the Greenmarket where berry season is in full swing so and everything was so pretty, I couldn’t possibly bring myself to cook them and piled them on instead. But this recipe is flexible and I think you could easily tweak it in a number of ways:
• Skipping the sour cream topping and adding a slick of whipped cream instead, although I would do this closer to serving and eating it.
• Marbling it with a raspberry or other sauce, as we did here.
• Topping it with a chocolate glaze, as we did here, or starting the bars with a chocolate base, as we did here.
• Adding the finely grated citrus zest of any kind that you like by rubbing it into the sugar before adding it to the cake.
• Marbling the top with dulce de leche before baking it.
• Using a more traditional cooked fruit topping, as we did here.

* rather the loveliest name, says someone heading to Barcelona next week, albeit with a heavier heart than anticipated 

cheesecake bars with all the berries

Cheesecake Bars with All The Berries

  • Servings: 24
  • Source: Gourmet
  • Print

I used a mix of wild strawberries (thimble-sized), raspberries, blueberries, blackberries and red currants. If you’re lucky enough to find white or black currants, I think they’d be stunning here too.

Crumb crusts are one of my least favorite things to write recipes for; each type of graham and cookie seems to crumble differently and pack differently into cups (you can literally press and press them in, compacting them further, although I do more of spoon-and-sweep), and different cookies (even between brands) require different amounts of butter to get the mixture dampened but not greasy. This is the formula that worked for me; if your crumbs aren’t coming together, add a little more butter. If they seem excessively buttery (but they shouldn’t), add more crumbs.


    Crust
  • 2 cups (220 grams) graham or digestive cracker crumbs
  • 1/4 cup (50 grams) granulated sugar
  • 6 tablespoons (85 grams) salted or unsalted butter, melted, browned if you wish
  • A pinch or two of salt
  • 1/2 teaspoon vanilla (optional)
  • Cheesecake
  • 1 1/2 pounds (3 8-ounce packages) cream cheese, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • Topping
  • 2 cups (455 grams) sour cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 ml) vanilla
  • 3 to 4 cups mixed berries, dry

Heat oven to 325 degrees F. Line bottom and sides of an 9×13-inch rectangular baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Make crust: Combine crumbs, sugar, butter, salt and vanilla in a bowl with a fork until evenly mixed. Press firmly into bottom of prepared pan. Bake for 10 minutes.

Make cheesecake: While crust is baking, beat cream cheese until fluffy with sugar, then beat in eggs, one at a time, until thoroughly mixed, scraping down the sides and bottom of your bowl between each addition. Beat in vanilla. Pour over prepared crust (still hot is fine) and bake for 25 minutes, until puffed but still jiggly like Jell-O when shimmied. Let cool on rack for 5 minutes, and while it does…

Make topping: Whisk together sour cream, sugar, and vanilla. Drop spoonfuls of topping all over bars and spread gently in one thin layer. Bake bars with topping for 10 minutes.

Set pan on a cooling rack and let cool; refrigerate at least 2 hours or ideally overnight.

To serve: Use foil sling to carefully lift bars out of pan and transfer them to a cutting board. If you can, carefully slide them off their foil — this should be doable, but I did manage to crack my whole slab of bars while doing so, so proceed at your own risk. Scatter berries all over cake. Cut gently into 2×2-ish-inch squares with a serrated knife. Keep leftovers in fridge. Repeat again next weekend.


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123 comments on cheesecake bars with all the berries

  1. Grace

    Holy Cow! I think I am the first comment on this recipe! I feel like I just won the lottery :) Of course, I haven’t had time to make this cheesecake yet, but I have made a few others- including the key lime! Lots of love to you Deb at the Smitten Kitchen! That peanut butter chocolate cake that you made your husband for his birthday was one of my first “real” bakes after moving out on my own. It made me feel like I might be able to get a hold of this whole cooking thing and I have been doing it ever since! Keep it up!!

  2. Monica

    I had just looked at you raspberry swirl recipe to make for tomorrow but now I think I’ll make this with the swirl! Would you leave the sour cream topping out then?

    1. deb

      Yeah, I’d just do the swirl. You might, without the sour cream, prefer to bake it in a water bath to prevent cracks. Just put the pan in a bigger one, fill the bigger pan with an inch or so of boiling water.

  3. Emily

    Deb, I love you and your penchant for sheet-pan-icizing everything you can get your hands on. Like you, I don’t dislike cheesecake, but have also found there to be just TOO MUCH of the cream cheese and not enough of anything else.

    This solves it. Much thanks, for about the billionth time.

  4. ScubaSally

    I’m not sure this wasn’t intentional but I love it “oven monotonous”. I feel exactly the same way about cheesecake.

  5. I have never understood the sour cream topping on cheesecake. Is it to hide cracks?
    The sheet cake idea is brilliant because my springform pan does indeed leak badly. Maybe it’s because the “digestive” biscuits I get in France absorb the butter less than graham crackers do. In any case, a very smoky mess resulted.

    1. deb

      Hide cracks and also taste; I find them complementary. I have the leakiest springform and I realized it’s probably (just maybe) because I’ve dropped it so many times over the years. I bet that’s all it took, the ring being even half a mm warped would be all it takes.

    2. Charlotte in Toronto

      My springform leaks through a gap that is so inconspicuous that I can’t see it even when I hold it up to the daylight. I’ve gotten in to the habit of sitting it on a sheet of tinfoil and wrapping the excess up the outside of the pan. It keeps the drips from making a big nasty mess on the oven floor.

      1. Regarding problems with springform pans, try doing as I do. Top the base of a 9″ or 10″ pan with a 12″ parchment round before assembly. Not only does it tighten the seal, it gives you something to help slide the cheesecake off the base when finished. Second, put a roasting pan of hot water on the bottom rack of your oven when you start preheating and leave it in. Works well in lieu of waterbath.

        1. Cary

          i do the same but with nonstick foil, then fold the edges that stick out up around the outside of the pan: double protection, and peels right off (flip cooled cheesecake upside down briefly. Never done the sour cream topping, so I don’t know if flipping will mess that up though. All others I’ve done have been fine.

  6. lauren payne

    This looks like a lovely, less-sweet version of the old Betty Crocker standby…I’ve been cutting down sugar from that recipe for years and just adore it. I’m excited to make it into bars – I love a good crust so I frequently would double the crust and divide it between 3 pie plates. This looks like a good compromise between all the things I love and despise about making cheesecake! Thank you!

  7. Candace Edwards

    Thank you for the Santa Fe memory! I live in Santa Fe and I love the “back in the day” stories. This town has changed so much in the last few years, but it is still beautiful and “the city different”. I have this weekend off from work and I think this recipe with all the late summer fruit might just be the perfect thing.

    1. Jocelyn

      I grew up in Santa Fe, and anyone who visits, please do check out Geronimo! Amazing food. I think you’ll love it. Then go to El Farol afterwards for drinks, and maybe you’ll see the flamenco dancers!

  8. Mmmm this looks amazing! I am also revelling in the berry season so I keep coming home with way more than necessary from the market. Do you think this would half well in a 8×8?

  9. Kristin

    Looks delicious. Serving at a party where kids who do not like sour/tangy tastes (as some cheesecakes are) will be. Thoughts on if I should up the sugar in the cream cheese base, the sour cream topping, both or do whipped cream? As a mom I was curious what your kids thought about sweetness/tartness level? Thanks!

    1. deb

      My kids loved it as is. I mean, I think they’re great and all, but I’m not sure how discerning their palates are. They probably would also eat it if it were more sweet. I think you could go up to 1 1/3 cup, even 1 1/2 cup (what I saw in other recipes) but I just don’t think it’s necessary. The cheesecake is sweet. It’s just that the sugar doesn’t hit you first.

  10. Candace Edwards

    I just loved the Santa Fe memories from back in the day! I live in Santa Fe and it truly is the “city different”. I will ask a friend if she remembers this cafe; she’s lived here for over 30 years; she’s a Manhattan transplant. Small world! I’m not working this weekend and I think this recipe might just be perfect covered in late summer fruit – which is all on sale! I read you postings every day. You do such a good job. And you’ve given me ideas for my own high altitude baking blog.

    1. deb

      Yes… a half-sheet but I’m a little worried about the height. They’re all of 1″ tall so it *should* be fine but just keep an eye on it for overflow.

  11. This looks amazing! Though making cheesecake with cream cheese sounds very weird to a German like me. We use only Quark, which is technically a cheese but is used more like a more sour, less fluids version of yoghurt. It also has a lot less fat (less than 10%) but a lot of flavour. Cheesecakes made with quark are a lot lighter and (my humble opinion) taste better, too. Maybe they could make you love regular proportional cheesecake? I’m still gonna try out your version :)

    1. Maya

      I second that! Quark (or fromage blanc) makes lighter, tastier cheesecake. It is what we use in Isreal as well. When we lived in the US it was not easy to find in a grocery store, but totally worth the effort.

  12. apracticalmess

    Do you think I can turn this into a key lime cheesecake by adding key lime juice, or will I need to tweak measurements?

  13. NJ cook

    Those who find New York-style cream cheese-based cheesecake too heavy might try making Italian cheesecake with fresh (not packaged) ricotta. It’s much lighter.

  14. Dawnie

    Still learning how to bake and I wonder about the foil sling. Do you press it firmly into place or just loosely or does it even matter?

  15. Kalila

    Why have I never thought to use digestive cookies as my cheesecake crust?? Thank you for this, because it’s about to revolutionize my cheesecake game. Favorite cookie meets favorite dessert.

  16. The September Food and Wine was waiting for me when we got home today. Spain!, the cover shouted. Perhaps there will be some gems for you. We went before the girls were born. Barcelona is marvelous and full of delicious things to eat and beautiful things to see. Bummed about the timing though: Lilli and I are catsitting in Brooklyn the last week of August. Another time. Safe travels.

  17. Bridgit

    Ha! I’ve been double the crust for your cheesecakes for quite some time and baking them in a 9 x 13 pan (the peanut butter chocolate one is a perennial hit). We love them. I can hardly wait to try this one, since I usually use the New York cheesecake which includes flower and these days I bake for so many people who can’t eat gluten. I look forward to trying it with the gluten-free gingersnaps from Trader Joe’s. They’re also great as a key lime pie crust.

    1. Mary Linda Smith

      Thanks for the Trader Joe’s tip about gluten free gingersnaps! I am doing gluten free and was thinking about trying this recipe sometime (after losing the appropriate amt. of weight first!) with a nut crust. But gingersnaps would be great, too!

    1. deb

      I haven’t frozen cheesecake but I know people buy frozen cheesecake so I suspect it’s something that freezes well. Without the berries, though, their texture won’t be the same once defrosted.

    1. deb

      It’s not necessary because it doesn’t stick to the foil. It’s not hard to remove, I just wanted to warn that I did manage to crack mine fully in half — right through the crust too — when I lift it slightly from one side to remove the foil.

  18. JC

    Having just returned from Barcelona, I’m also heavy hearted. Be vigilant and travel safely (ugh the airport strike continues), but enjoy the vibrancy and the people, they need us now! Had the loveliest, cheapest, jet laggiest breakfast with kids at Forn Mistral with fresh squeezed orange juice, pastries galore and wonderful coffee for next to no euros (we are also New Yorkers) — wishing you the same. Also, all the churros. Viva España.

  19. Caroline

    I made this the day you posted the recipe and was blown away by how easy and fool-proof it was! This is a keeper. Please include it in cookbook #3 ;)

  20. The “Three Cities of Spain” Cheesecake has also been my go-to recipe since it was published in 1999. I’ve made it so many times over the years that I have it committed to memory, but I still pull out the original batter-stained, frayed-edged recipe when I go to make it. Every time I touch that clipping I get an anticipatory, visceral thrill, like seeing an old friend that I haven’t had the pleasure of seeing in a while. I have always added lemon or tangerine zest to the recipe – that’s the only change I make, but never before have I thought of making this as a bar recipe! I am thrilled that you’ve created this ratio and I can’t wait to try it this way, along with this jewel-like berry topping! It’s an absolute celebration of summer! Thank you Deb!!

  21. Anna

    This looks delicious! I am thinking of making it tonight for a party tomorrow. I have lots of frozen berries on hand already – do you think that would work? Or do the fresh berries really add to the flavor?

      1. Anna

        Thank you! I think I’m going to do the sauce option :) I’ll probably refrigerate it first so it doesn’t sink too much into the sour cream layer. I will report back!

  22. Rachel

    I went to Barcelona recently, and I came away with two things I loved: a quiet, safe beach (I was travelling alone), San Pol de Mar, which is one hour by train from the city, and Eldiset, where things on bread are an art…with wine!

  23. Susan

    This sounds perfect fir a luncheon I’m attending….what us the approximate yield? By the way, you have never let me down… Love your site

  24. hadiya

    When I make cheesecake I usually make it with sour cream mixed in. Is there a reason that I missed as to why you layer it on top instead? Intrigued and cannot wait to make these. I make cheesecake all the time, though laborious, I do enjoy making it for others. These bars are exactly what I needed, when it’s a massive group to share with. Light bulb moment for sure.

  25. This looks amazing. Berry and citrus cheesecakes are my go-to flavored cheesecakes because they help to cut through the creamy richness of the cheesecake. I think I would add less berries if I made this because it could be a little too juicy. :)

  26. Linda

    I’ve been making this for years – since it first appeared in Gourmet magazine forever ago. I substitute gingersnaps for the graham crackers. So good! Love, love, love all your recipes!

  27. Anne

    This is the most delicious cheesecake. Made it with macerated mixed berries on top. Was a huge hit. Very easy to make. Only substitution was to use animal crackers for the crust. Oh, this was so good!!

  28. I loved NY-style cheesecake as a teen but with age, I wanted something lighter. Once, when I had a stray cup of frozen pumpkin puree, I made a cheese cake with the pumpkin, one 8-ounce package of cream cheese, a cup of yogurt (or maybe half a cup) and 3 or 4 eggs.

    I know I mixed by hand and that I used a little molasses. Possibly, some lemon. The crust was graham cracker crumb. It was light and pumpkiny. There was still a cheesecake flavor but without the cloying.

    And if didn’t have to bake for three hours or however long a cheesecake usually bakes.

  29. Lara

    have you tried the “German” version of cheese cake? no cream cheese, but based on curd / fromage blanc (Quark)? I think it’s ten times as tasty, not as heavy and easier to bake than the cream cheese version (no cracks, so no water baths). If you’re interested, I can send you my granny’s recipe. Love your site! Best, Lara

  30. Liz

    Made it for a small lunch gathering (3 adults, 3 children) and it took 1 hour from opening biscuits to cooling on rack. It was so straightforward! I used strawberries and blueberries on top to decorate, and we all enjoyed it (even the non-sweet eaters).

    Then enough left over to cut up into bite size pieces and take to an afternoon gathering, of about 8-10 people, where it was a hit. (And there was another piece left over, which I just ate, as a reward for such a busy weekend!)

  31. Martha in KS

    When I was growing up, the only cheesecake we had was Sara Lee’s – which was topped with sour cream. I never liked it. I prefer homemade & with fruit on top. Thanks for sharing this recipe.

  32. Kora Felsch

    Perfect timing! I made these for work to celebrate the lunar eclipse! (Because the moon is made of cheese you know.) everyone loved them. They did take an extra 25 min in my oven though.

  33. Fran

    I made these this weekend, and they were a HUGE hit–everyone loved the bars, and they looked so beautiful! This will be another ‘go to’ recipe, along with the blueberry crumb cake, for big gatherings!

  34. Sarah

    This recipe looks amazing! I love all of your baked goods recipes and generally make smaller or individualized versions. Do you think it would be possible to make a version of this in a muffin tin?

  35. I made this cheesecake the day I saw this in my feed. Everyone exclaimed that it was the best cheesecake they ever had! Honestly I’m scared at how easy it was to pull together; I might be making it once a week for a while. ;)

  36. Oh my! The first thing I thought of was “family reunion” which is generally held around the 4th of July time. What a perfect dessert for that! Now Deb, I just have to put it where I won’t forget it for next year. Ha ha. I just love that you not only give us the recipe, but show the other options to do with the cheesecake. Awesome!! Thank you!

  37. See this is how I know I can trust your taste because the 3 cities of Spain is MY go-to cheesecake recipe, too! You are right, it’s SO adaptable.

    Love the gorgeous array of berries (currants? Yes please).

  38. Meredith

    Hi Deb – This looks both beautiful and delicious. Perhaps this is an obvious question, but is this something that is safe to take to an outdoor bbq? There won’t be any option for indoor storage during the party, so my fear is that this would not be cute after an hour under a tent. Thanks for any advice or guidance!

    1. deb

      I mean, I’m not a food safety expert but my gut feeling is that as long as it’s not in a stream of hot sunglight for a couple hours, it’s fine. Once the chill is fully off of it/it’s warmed up is when I’d start paying attention. You probably don’t want it warm for more than an hour after the chill is off of it.

  39. Oh good heavens. I have been poking around the internet looking for a cheesecake recipe that can be cut up into bites to serve with my too-soft blueberry rhubarb jam and then made my way here. And voila!
    Why do I even go elsewhere? You’ve always got what turns out to be my favorite recipe right here at my fingertips. Thanks again, lady!
    And safe travels to you and yours.

  40. mig

    there are still strawberries in new york? i haven’t been to the Greenmarket in a while but certainly i haven’t seen any for several weeks in the other markets i frequent…. how were they?

  41. CharmBakes

    Because no one has ever accused me of being sane or nice (culinarily speaking), I ground up a package of biscoff cookies for the base then topped the cheesecake with the ganache recipe for Creole Brownies from the Back in the Day Bakery cookbook. I didn’t have quite enough sour cream for the full quantity but put in what I had.
    I may never need another dessert recipe.
    Thank you!

  42. Lyra

    Was just bemoaning how I didn’t have an occasion with enough people around for your nectarine gingersnap tart, but then this recipe showed up as I was looking for something for a potluck. Think I’m going to marry the flavour profile of the gingersnap tart with the portability of this cheesecake by doing a gingersnap crust and nectarines on top instead of berries…

  43. Elizabeth C Alexander

    Oh Canyon Road!!!!! And your right expensive as H. but it is amazing to see. Lunch at the Geronimo is amazing and hard to get get a Sunday Brunch Rsv. They should be serving this Cheesecake! Yum!

  44. Veronique

    Beautiful recipe. Do you think crème fraiche could be substituted for sour cream as a topping? Sour cream is not available where I live, and I realize they are not exactly the same. . .

  45. April

    I made this for a family gathering, it was wonderful. The fresh fruit makes it look so pretty. I found it best when very cold out of the fridge.

    I served it straight out of the pan, so did not line with foil. I put some parchment on the bottom, but I don’t think that it is necessary and only got in the way of serving. There is enough butter in the crust. The only time I would use a liner is if I was going to lift the whole thing out of the pan, but we are fairly casual so really no need.

  46. Fran

    Made this last weekend, and it was a big hit! Everyone loved it! Couldn’t get tiny strawberries, so just sliced up bigger ones, and it looked pretty and tasted great.

  47. Hillary

    Loved this!!! Made it for a BBQ and it was the hit of the party! Would absolutely make again for a crowd. Made exactly as written.

  48. Susan Pietrocarlo

    Deb,
    What brand of digestive crackers did you use? In case you answered this before, my apologies but I could not find the answer to my question in the comments.
    Thank you so much for your time.
    Sue

  49. Jori

    Thank you for yet another go-to, stellar recipe! Made this for brunch with friends (including kids) and it was a huge hit. Even used 1/3-less fat cream cheese and it was still decadent. Only had blueberries and raspberries on hand (wish I could find those gorgeous currants!) and people were licking the crumbs off the foil.

  50. frances

    i made these last week as written, but portioned them into 24 cupcakes plus two 6 inch tart pans. (about 20-25 minutes total baking time.) i took them to work as birthday cupcakes and they were gone by the end of the day. (let’s also keep in mind there were only 6 people at work that day.) today i made them again but as a chocolate version, with chocolate teddy grahams and a little less sugar for the crust (i did need an extra tablespoon of butter this time) and 7 oz 70% chocolate melted and mixed into the batter. i skipped the sour cream topping (though i really love it) and made a chocolate whipped cream instead, finishing with chocolate sprinkles and some of the leftover teddy grahams. this is a delicious recipe and took really well to the adaptations i made.

    1. deb

      I’m more nervous about yogurt curdling or getting an odd texture in the oven, so I cannot say for sure. It would *probably* be fine but I haven’t tried it.

  51. Tracy

    I made this and got rave reviews, but I have a question about the sour cream topping stage. Is it supposed to set in those 10 minutes of baking time? Or how do you know when that part is done?

  52. I made this exactly as written and it is goooood. It makes a lot so I cut it into small squares and sent half with my husband to a work BBQ and took half to my work. I made it exactly as written. For the fruit topping, I followed the link to the cheesecake with a cooked cherry topping, and I followed the instructions using strawberries. I put that on top of the sour cream topping and I liked having both the sour cream and cooked fruit layers. This is going in my repertoire because its an easy, impressive, and portable dessert. 5 stars.

  53. Jessica

    I had the idea to top the cheesecake layer with lemon bar filling (the thinner layer amount from the recipe on this site) before baking. Is this madness? The baking time and temp look close enough for it to work, but I’m not sure if putting something on top of the cheesecake layer would mess it up.

    1. deb

      What if you just marbled in a lemon curd, or smoothed one over after the cheesecake had cooled and set? Lemon bars are basically rustic lemon curds. (Not sure how the other idea would work, it might be fine, but this I’d feel more confident in.)

      1. Cary

        I do cheesecake with lemoncurd swirl and ginger often. My hint would be to reserve a bit of cheesecake batter to pour over top of swirled batter. It helps prevent big cracks around the curd when it cools. Still tasty if you don’t though!

  54. foodcrumbles

    Hi! Made this cheesecake today. It came out great, super texture and flavour, not too sweet, not too sour and not at all dry. I did bake the fruits with the top layer in the oven (since I used frozen fruits I reckoned they wouldn’t taste as good as fresh ones) and that came out great as well, it just needed a few extra minutes in the oven. Also, I’m a cookie crust lover so I’ll probably increase amount of cookie crust next time. Thanks for the great recipe!

  55. Eileen

    These are really, really good! So easy, too. I made these for a dinner party, and everyone thought I had slaved over them all day. Thanks for a great recipe!

  56. sonya shea

    I recently made this for a family gathering and it was an immediate hit. I have had repeated requests to bring this to all future parties. The big surprise was that many of these requests came from people who don’t usually like cheesecake.