Reviewed: Feb. 16, 2007

This is the first cheesecake I have ever attempted. I made it for my hubby for V-Day. I used chocolate graham crackers and added some choc. chips to the batter.... absolutely decadent!!!

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T. Turner

Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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Reviewed: Feb. 15, 2007

To die for!! I love caramel macchiato coffee and this tastes just like it. This is an excellent dessert. Thank YOU!! Although the only bad thing is, I cannot stay away from it. LOL

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TK1

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Reviewed: Feb. 14, 2007

I'm a huge cheesecake and coffee fan, so this cheesecake was right up my alley! I made this cheesecake for a party, and it was a huge hit! I did make my own caramel sauce, rather than use the caramel icecream syrup. Definitely a 5 star recipe!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 13, 2007

I love cheesecake! I made this for a dinner party. There was not a thing left. A huge hit! Even the non coffee lovers liked it. I added it to my favorite recipes. I will make this again and again.

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Heidi J.

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Reviewed: Feb. 11, 2007

Phenominal!!! Tastes just like a Starbucks Caramel Macchiato drink. Way to go Wisconsin cook!!!! : )

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KayDee

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Reviewed: Jan. 16, 2007

this is my first review,and my first attempt at making a cheesecake. i used extra light cream cheese,and light digestive biscuits which are the uk version of graham cracker crumbs. i also grated a little chocolate on top of the cheesecake. i have to thank my aunt paula,as she gave me advice about using a water bath. i love coffee,and we all adore cheesecake,and we love this one! thanks for a lovely recipe.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jan. 16, 2007

Creamy and smooth, and absolutely decadent with homemade caramel. Make sure to bake the cheesecake in a water bath for that perfect texture. If you can manage not to eat it all at once, the individual slices freeze and defrost really nicely -- just make sure they're wrapped really well in plastic wrap and aluminum foil before freezing. 30-60 minutes out of the freezer, and a divine treat without all the prep!

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Tara

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 13, 2007

Made this tonight for a housefull of swedes. It was a great cheesecake and I will definately use the base cake and change the extra flavours. Next time I'll serve with more caramel as I didn't wanna overdo it this time. The only thing I changed was adding a heaping tablespoon of instant coffee at the very end to the batter. The ones inside melted in but the ones on the top made a really pretty display. Thank you!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jan. 2, 2007

If I could give this 10 stars I would. This is an excellent recipe. My husband made it for a New Year's Day party and everyone LOVED it. He made it exactly the way the recipe states and used a water bath. PERFECT! I just had another slice and it tastes better today than it did yesterday! Thanks for sharing!

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SOPHIAL

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Reviewed: Jan. 1, 2007

Made this for our first Christmas dinner, and my first attempt at making cheesecake. It was absolutely wonderful. I think expresso would have made it taste a little more coffee-like.

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Queenly

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Reviewed: Jan. 1, 2007

I made this for my niece's husband's 40th birthday. He is a big cheesecake fan and loved this. The very precise instructions made this very easy to make. Thanks so much.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 12, 2006

The first time I made this recipe, I overbeat it and didn't use a waterbath. The cheesecake rose while baking, then fell and cracked. It was the ugliest thing I'd ever made! I ended up cutting off the high edges to make it level, then covered the top with a chocolate ganache. Everyone loved it! I've made it two times since and it has turned out beautifully each time. Don't overbeat your cheesecake, and bake it in a water bath (see instructions on baking a cheesecake). The ganache is still a nice complement--scald a cup of heavy cream, then pour it over 1 1/2 cups of chopped chocolate. Let it sit for 5 mins, then stir until melted. Add 1 tsp. of vanilla, stir, and pour /spread on top of cheesecake.

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jiahhui

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Reviewed: Dec. 12, 2006

I made this recipe but split it over 2 ready-made crusts..I wonder if splitting the filling (which made the cheesecake part thinner) took away from the taste. I took it to a party and everyone loved it and asked for the recipe, but I thought that there were 2 things that I would fix for next time: it needs more coffee flavor (even though I used very very strong coffee and added instant coffee granules to the batter) and it needs to be just a little bit sweeter, so I might add 1/3 cup more sugar next time. As for the caramel, I made my own (sugar, water, lemon juice, and heavy cream) and I really think that homemade caramel made it extra special.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 3, 2006

AWESOME, may kids love cheesecake and they have tried a lot of different kinds. They both agree (that doesn't happen very often)that this is the best cheesecake they have ever had.

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VLALONDE

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Reviewed: Dec. 1, 2006

Everybody LOVED this. Followed recipe exactly - placed a pan of hot wate on the bottom rack. No cracks.

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katie5555

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

This was to DIE FOR!!! SOooooo Yummy!!! I think next time I will for sure use espresso, I used strongly brewed coffee, and think next time I would have a lil bit more coffee flavor if I added espresso. Thanks So MUCH!!! ANd you are lucky to have such I wonderful family :) (I read all your reviews)

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2006

This was the first cheesecake I've ever made. It was soooooo good! I had no idea cheesecake was so easy to make! The only thing different I did, was to put it into a 9x9 glassware, for lack of anything better to use. Thanks for a great recipe! We'll be using it again!

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Rebecca H

Home Town: Santa Cruz, California, USA

Living In: Plumas Lake, California, USA

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Reviewed: Nov. 7, 2006

This cheesecake is absolutely the greatest recipe i have ever layed my eyes upon. If this doesnt win the contest, then i am not sure if the judges are sane. Ive made every recipe and none compare. NONE!

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A.Terry

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Reviewed: Nov. 7, 2006

Delicious on every level. Makes my taste buds go wild.

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D.Willis

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Reviewed: Oct. 13, 2006

i've served this for company twice this week, and everyone is raving about it and wanting the recipe. it is amazing! though it is definitely tasting better the longer it sits in the fridge (but thats normal for cheesecakes)

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ybss

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Caramel Macchiato Cheesecake

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