I don't think it's eggy. Although in terms of ratios, there IS more egg here relative to cream cheese than in traditional cheesecake. It's lovely and creamy and tastes close enough to real cheesecake that I can't make it too often, because it's really good and I end up eating the whole thing. :oops: Having said that, several reviewers on Pinterest say that they like the cake better with 3 ounces of cream cheese instead of 2 ounces and that it tastes more creamy and less eggy this way. So if you try the recipe as written and you don't like it, you could try adding more cream cheese.