Reviewed: Feb. 9, 2009

I am going to be making this for the third time later this week for two birthdays at work (they both requested this recipe). Hopefully this time I will do it correctly, the first two times I screwed up and didn't have the right chocolate (the first time I had picked up unsweetened instead of bittersweet) the second time was a combination of unsweetened and bittersweet. This time I plan on making it as called for with all bittersweet so I know what it is truly supposed to taste like. It has been very good so far (with the unintentional changes) so I am sure it will only get better. I would not say it has a distinct caramel flavor, I was expecting more, but drizzling caramel over the top after you slice it has worked out well.

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Kris J.

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 24, 2008

Great recipe! I have made the crust with chocolate graham cracker crumbs and the cocoa, or just plain. I do prebake it for 8-10' at 350...Can bake the cheessecake at a lower temp also, just watch for it to be done. my pans do not leak, so the foil has been unnecessary. Cover with a chocolate ganache or fudge topping of your choice...and decorate.

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tjcpigpen

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Reviewed: Dec. 3, 2007

If you follow this recipe to the 'T', it will come out perfect. It is my most requested dessert, as I have been making this recipe for over a year. It is a little on the "overly sweet" side, so I have reduced the sugar amount by half a cup each, too.

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J.Martin

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Reviewed: Jan. 5, 2007

This was my first cheesecake, and it came out very well! The flavor was balanced and the cake creamy and smooth. A friend, who is a true gourmet chef, paid me the high compliment of hoarding the leftovers of my cake!

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KMCARSON

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Reviewed: Dec. 12, 2006

This was by far the best cheesecake. I used oreos for crust instead and it was great.

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knbk'smom

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Reviewed: Nov. 22, 2006

First time cheesecake baker! :) Found it really simple to follow and the best part everyone LOVED it.

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rlkllk

Cooking Level: Beginning

Home Town: Point Comfort, Texas, USA

Living In: Victoria, Texas, USA

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Reviewed: Nov. 22, 2006

My daughter wanted this (Cheese) Cake for her birthday (she gets to pick any cake...its her birthday). Our family loved it. I thought the crust was a little thick and did not use all the mixture, but besides that it was fantastic.

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Rick K.

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Reviewed: Nov. 12, 2006

Very good; very very rich! I baked the crust for ten minutes and allowed it to cool before putting in the batter. Also, I didn't let the hot liquid chocolate/caramel cool at all before adding to the cream cheese and it worked fine. I used fat free sour cream and low fat cream cheese with no adverse results. Everyone looooved it.

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