I just finished making these and HAD to review them right now! They smelled so good in the oven that I couldn't resist picking at a few when they came out, and they are AMAZING! I used 2 Tbl of brown sugar, rounded up on the chili powder and cayenne (I like spicy food), and also added some cinnamon. But the thing that really made these great--I sprinkled liberally with sea salt as soon as they came out of the oven. The salt provides the perfect contrast to the sweet and spicy and rounds out the flavors amazingly. I'm bringing these to a potluck at work tomorrow, and I sure hope that no one likes them so that I can bring all the leftovers home with me!!!

Taste was pretty good...used 1 c. eggnog, about 1/2 cinnamon graham crackers and 1/2 gingersnaps for the crust, added a couple dashes of nutmeg to both the crust and batter. Cheesecake cracked, so I made a topping for it--8 oz. cool whip with a dash of vanilla, 2 tbl spiced rum, and a few dashes of nutmeg...this topping ended up being really sweet, which, unfortunately, made the tanginess of the cheesecake stand out...so I might add a tad more splenda (I didn't use real sugar) next time. Used 2 fat free and 1 reduced fat cream cheese and reduced fat egg nog, and the texture was still fabulously creamy.

Tasty, although I broke the cardinal rule of Allrecipes and made the recipe as-is without taking into account reviews--my mistake! When I went to cut them, the chocolate had hardened completely and made it very difficult to cut them--the caramel squished out all over, so they were very messy-looking, but tasty nonetheless. I may make them in mini muffin cups next time to avoid having to cut them....

Fast and delicious! I did add 2 tsp vanilla to the dough, as a previous reviewer suggested, then filled them with pear vanilla butter and sifted powdered sugar mixed with a couple dashes of cinnamon over the tops right when they came out of the oven. Also replaced sugar with Splenda. Had to bake them a touch longer than 10 min. My only suggestion would be to definitely double the batch! I only got 32 cookies out of the recipe, and they're such cute, delicious little morsels that you can't eat just one!

Deliciously smooth...never quite set up like I'm used to, but tasted great enough to make up for that! I used generic store brand chips (didn't even splurge for Nestle), and didn't have any trouble with taste or waxiness. I used 2 c. milk chocolate chips with 2/3 of the butter and condensed milk called for, microwaved them together just until melted, then stirred in ~3/4 c. chopped walnuts and 1 tsp. almond extract. Poured it in a foil-lined, greased 9x9. Then microwaved together 1 c. white chocolate chips with 1/3 the butter and condensed milk called for until melted, and stirred in 1 drop red food coloring, 2 drops yellow food coloring, and 1/2 tsp orange extract. Poured it on top of the milk chocolate layer, then marbled with a knife. Everyone loved it! Can't wait to try an Almond Joy version...

This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors is great and very different from what I usually eat!

Delicious! I used reduced fat sour cream, fat free cream cheese, and reduced fat crescent rolls, and no one knew the difference! I used broccoli, red peppers, green peppers, and carrots to top it...used garlic powder instead of garlic salt and also added 1/4 tsp onion powder instead of putting onions on the pizza itself (don't care for raw onions). It was a big hit!

Very good and very different! I peeled and cut up the sweet potatoes and onions and added them to boiling chicken broth. Cooked for ~15 min., then pureed everything. I also added 1 package of frozen carrots that had been microwaved and pureed with ~1/2 c. water. Added coconut milk, lime juice instead of lemon, red curry paste, 1 tsp. ground ginger, and sesame oil. Omitted salt and cilantro. The lime juice was a touch overpowering for my tastes and the coconut flavor a little too mild, but maybe that's my fault for playing with the recipe!

Thank you sooooo much for this recipe! It's wonderful! I used margarine instead of butter, 1 c. semi-sweet and 1 c. milk chocolate chips, and refrigerated the dough for several hours before using an ice cream scoop to scoop it out onto ungreased parchment paper. They turned out great! Even the couple that got a little overdone at the edges stayed nice and chewy!

This had a strange texture (not smooth) and an odd, slightly bitter aftertaste, but I'm blaming that on how I made it. I was out of milk, so I reconstituted dried milk powder and used that (probably accounts for aftertaste and texture issues), used cheesecake pudding instead of vanilla to enhance the cheesecake flavor, and whisked it by hand because my mixer is broken (probably also accounts for texture issues). It didn't set up very firmly, though (stayed like pudding)...freezing it might help. All in all, recipe is pretty good and very easy!