Reviewed: Feb. 5, 2012

making the crust was very messy and annoying but it was sooooo worth it. Delicious!

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Reviewer:

aimee

Cooking Level: Beginning

Home Town: Levittown, Pennsylvania, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 13, 2011

Very good! These are easy to make and are eaten quickly! Next time I'm going to try it with chocolate graham cracker crumbs so as to decrease the calories of this dessert.

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Reviewer:

PlaceOfYes

Cooking Level: Intermediate

Reviewed: Apr. 9, 2011

These were excellent. Taste more chocolate than cheesecake. My husband absolutely loved them and asked me to make them for a Boy Scout meeting. There were the first thing to go!

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Reviewer:

scherry

Home Town: Brunswick, Ohio, USA

Reviewed: Mar. 3, 2011

So delicious! The crust was a bit hard though, but we didn't mind.

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Reviewer:

ninacooks

Reviewed: Dec. 6, 2010

This is not worth the calories in my opinion. Both my husband and I thought it wasn't that good. The bottom layer was too hard and it didn't want to come out of the pan.

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Reviewer:

jclark

Cooking Level: Beginning

Reviewed: Nov. 21, 2010

Everyone loved these, very fast and easy to make and will definitely make again.

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Forest, Virginia, USA

Living In: Lynchburg, Virginia, USA

Reviewed: Oct. 30, 2010

The filling for this recipe is delicious (even using low fat cream cheese and low fat sweetened-condensed milk). The problem with the recipe is the crust. It's ok, but it's a bit too thick and a bit too hard. When I make again, I'll cut the crust part in half or maybe just using another crust entirely made out of chocolate cookie crumbs and butter.

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Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Apr. 22, 2010

I didn't really enjoy these. The crust was very overpowering to me, and the too thin layer of cheesecake was sticky/gooey, instead of a creamy typical cheesecake. I wouldn't recommend these if you're in the mood for cheesecake, because you can barely taste it over the thick chocolate crust.

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Reviewer:

carrie564

Reviewed: Jan. 1, 2010

This is a very good Chocolate with a Little bit of Cheesecake recipe. This was very quick to make other than the 3 hours to chill. The crust layer is delicious, but it overpowers the cheesecake layer. I had one ingredient alteration: added 1/4 c toasted pecans (chopped) to the crust layer. Tips: Line your pan with foil. Use a quality chocolate. Press the cookie layer very firm. Chill 1 hr, cut bars, then continue chilling. If you wait until it is fully chilled, the chocolate is hard and will snap rather than cut causing broken corners. Next time I will increase the cheesecake layer by 50%. I love chocolate, but IMHO this recipe would benefit from more cheesecake. And the pecan addition is a definite keeper.

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Reviewer:

burkie

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Vicksburg, Mississippi, USA

Reviewed: Dec. 29, 2009

These were by far the best Cheesecake bars that I have ever made and very easy to make. I made them for as a Christmas treat and my family just loved them.

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