Reviewed: Aug. 7, 2005

Was excellent even w/o the Chocolate Liquer - I just added some extra instant coffee to compensate.

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Reviewed: Apr. 13, 2005

the 1st time i made it, the cake cracked at the centre. but it was fine the 2nd time i made it. cut down on the sugar though, and added 1 tsp more of coffee. also made more crumbs as i prefer a slightly thicker crumb base. definitely a VERY rich cheesecake but everyone loved it! my boss even asked me for more :)

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ev

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Reviewed: Apr. 7, 2005

Made this for Easter, was the only dessert with no leftovers - even the kids ate it up. Mine did crack though despite the water bath & all. Will definatly add to my cheesecake favorites. One person thought tasted salty.

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KRISTIN9709

Cooking Level: Expert

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Reviewed: Mar. 17, 2005

Awesome recipe! I modified it slighty using splenda and sugar free cookie crumbs to make it for diabetics. Have made this 4 times in as many weeks! Everyone loves it!

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KABARN

Cooking Level: Expert

Home Town: Enfield, Connecticut, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Mar. 11, 2005

The cake tasted wonderful, but completely fell apart when I tried to get it off the springform bottom. I had followed the directions exactly, so I guess it needed to bake longer. What a disappointment after all that work!

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NEWARKMOM

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Reviewed: Feb. 23, 2005

Outstanding! I made this for my boss' birthday today and it is absolutely scrumptious. I love making cheesecakes, but this is my favorite recipe by far. It is rich, velvety, and has just the right amount of sweetness. I used Scharffen Berger bittersweet 70% chocolate because that is what I had on hand, but next time I will try it with a less expensive, semi-sweet chocolate that you can get in the grocery store, just to see if it comes out as luscious. I'm sure it will.

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TRISKELE

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Lake Mary, Florida, USA

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Reviewed: Jan. 29, 2005

This recipe is decadent! A must for any choc-aholic. Not too rich not too sweet it is just PERFECT!

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LUVN2STAMP

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Reviewed: Dec. 31, 2004

We made this for a Christmas party, and got a little ways into the recipe before realizing the time committment we had made! It was fun to make though, and turned out well. The texture on the cheesecake was a 9 out of a 10 on a cheesecake expert's scale. The flavors went well together, SO rich. I think I'd make the chocolate layer thinner nexttime cause it was almost too much. Definitely worth the work if you love chocolate and coffee. One note: don't the mistake my fellow inexperienced chef almost made...if you use chocolate chips and not blocks of baking chocolate you don't have to chop them before melting =) ooh, and "chocolate cookie crumbs" was a little vague so I'm curious as to what everyone used! I ended up using vanilla wafers and teh texture was great and it was still chocolaty enough for this chocoholic.

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Martha Hamilton

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

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Reviewed: Dec. 9, 2004

This was a great cheesecake recipe, very rich. Everyone loved it. Thanks!

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KRISTIN41

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Reviewed: Nov. 28, 2004

Wonderful and so EASY! My entire family loved it. I will make this again and again!!!

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Lizzy loves to eat

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Reviewed: Nov. 1, 2004

I was really disappointed with this recipe because with all the positive feedback, I was expecting something truly out of this world. The consistancy was fine, but I didn't really like the taste. Usually I am a big chocolate fan, but somehow it tasted strange. I think I like the classic cheesecake recipes more. One thing, this cheesecake didn't crack at all, and looked really nice. I liked the cinnamon in the cookie crust and I will do this from now on for all cheesecakes!

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MissChievous

Cooking Level: Expert

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Reviewed: Jul. 23, 2004

This turned out great. The recipe as printed in only a 3 or 4 star but with some changes it becomes wonderful! I tripled the amount of sugar in the cheesecake part (I was making for a potluck that had some adults and some kids) I also doubled the crust recipe and left the cinnamon out of it. 45 min was NOT enough, the recipe said that it would be giggly but would firm up. It didn't. I recommend at least an hour or more depending on your oven. With these changes the texture and flavor were both delicious! I also liked it with a sour cream topping with a little Kahlua.

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SADDLESORE55

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2004

UMMM! UMMM! GOOOOOOD!!!!! I made this recipe twice in one week, for two different occasions, and it was a hit both times. The cappuccino flavor is so subtle that even the littlest kids love this cake, too. The cake comes out so creamy, that it simply melts in your mouth. I will definitely make this recipe for years to come!!!

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AMAE69

Cooking Level: Expert

Home Town: Woodbridge, New Jersey, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Apr. 5, 2004

I made this for a family get-together and it was a huge hit!! Excellent recipe.

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DEBIDEE_1999

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Feb. 15, 2004

I've made alot of cheesecakes in my day, but this was definitely one of the creamiest. The coffee and chocolate are a great balance...one doesn't overpower the other. All of my guests and my family thoroughly enjoyed this one. It's a keeper at my house!!!

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Marti

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Reviewed: Jan. 2, 2004

Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with sour cream. I also combined the 1/4c.water, instant coffee and liqueur & put in the microwave til it was hot. By doing this, you avoid overmixing the batter and warms the batter slightly so the chocolate blends easier! Great recipe and I really enjoyed making it!!! Thanks!!

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MISSEY_C

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Reviewed: Dec. 29, 2003

Terrific! I followed this recipe to the letter, only adding a pinch of cinnamon to the whipped cream for the topping. I used choclate graham crackers for the crust and I also decorated the cake with the whipped cream, chocolate shavings, and some chocolate covered espresso beans. Everyone said it was divine! Only need a small slice, as it is very rich. Made as a 10 inch cake & if anyone bakes cheesecakes a lot, try the Kaiser pans, as they are the BEST for perfect cakes & pies!! Dleicious recipe well worth the time for the all the Mmmmm's you get when serving it!

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Nov. 17, 2003

The cheesecake was really moist in the center after baking, but the consistency was great once it had chilled overnight. It did have a large crack when done - I've made a lot of cheesecakes too adn this was the worst I've seen, but I spread the whipped topping over the whole thing and shaved chocolate onto it so it looked fine. The taste was fabulous. I heard over and over at hte dinner party I took it to how it was the best dessert anyone had ever had. I highly recommend you share this with company (it's really rich as well).

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