Reviewed: Apr. 3, 2008

This was my first attempt at making a cheesecake after many failures years ago... it turned out perfect! Absolutely delicious. I did have a few small bubbles on top, but no cracks. I took it by my mom for Easter and everyone loved it. She took the leftovers to work and they loved it, too. This was the best!!!

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KMW

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Reviewed: Mar. 23, 2008

This was awesome. I followed the recipe exactly but used chocolate grahams and baked for 1 hour, turned off the oven and left it in to cool for 2 hours. It came out picture perfect. Served with chocolate and caramel syrup, whipped cream and pecans on top. My entire family loved it

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wikkinikki

Cooking Level: Expert

Living In: Grove City, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

This was my first time baking a chocolate cheesecake and it couldn't have been easier or tastier. I loved it and so did my family & guests. I didn't use caramels on the crust but instead used Caramel Sundae Syrup and generously drizzled it all over the crust before adding the filling. It was not messy and very easy to do. The tips about the water pan under the cheesecake and the cooling in the cake worked perfectly. Thank you so much for a divine recipe.

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Feb. 14, 2008

Scrumptious. The only problem I had was that the butter in the crust melted and leaked out the bottom of my springform pan and made my oven smoke. I baked it for an hour and then craked the oven door until the middle was set. Then I refrigerated it for a day. It was my Valentine's Day gift for my husband, and he really liked it. We ate it with a bit of Cool-whip and chopped up pecans.

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Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Feb. 9, 2008

Excellent! I usually prefer New York style cheesecake but this was really good and my husband loved it!

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Jan. 30, 2008

One of the best cheesecake recipes I have ever made. Make extra caramel mixture to pour in the bottom as well as on top to make a nice presentation.

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razelbaker

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Reviewed: Jan. 12, 2008

This is a great cheesecake! I've made it twice now. The first time, I followed the recipe exactly. The second time, I used 45 caramels, 5 tbsp half & half, and 1 cup toasted pecans. It gives you a little more filling to spread around and I love the toasted pecan flavor.

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Mommyof7

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Reviewed: Dec. 27, 2007

This is a delicious recipe. I did not find it too hard to make, and the end result was delicious!! It seems as though I had to cook it a bit longer than it called for, but that may vary from oven to oven. It is a delicious rich chocolate cheesecake with a scrumptious layer of caramels and pecans. Highly recommended.

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K Spika

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Reviewed: Dec. 26, 2007

I made this for Christmas and my family RAVED about it! The different things I did to the recipe are as follows: 1) I used a whole bag of caramels (minus a couple for snacking ;) ) instead of 30. So I doubled the milk too. I think that helped the caramel to not be too hard in the end. 2) I used chocolate graham crackers instead of regular for the crust. 3) I used a whole bag of graham crackers (they come in two separate bags within the box) instead of just a cup. I never have enough crust. So I added another 1/4 cup of butter to the crust. 4) I didn't 'chill' the caramel/crust, I just left it sitting out on the counter for a few hours before adding the filling. 5) I used 1/2 cup milk chocolate chips and 1/2 cup Wilton's semi-sweet chocolate buds for the chocolate to go in the cheesecake. 6) Lastly, I topped of the cheesecake with some caramel sundae topping and mini semi-sweet morsels. It was beautiful! Other than that, I did as the recipe said. Mine didn't crack at all and it wasn't that difficult to cut through the caramel layer. Of course it was a little tougher than your average crust, but not that hard. I, personally, found it VERY sweet, but I'm giving it a 5 because every person told me it was "incredible" and my sister told me, "This is really good fancy restaurant quality!" I can't imagine serving it with more caramel sauce...it was sweet enough! I will definately make it again since everyone loved it so. It's a keeper!

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S Griffin

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Reviewed: Dec. 19, 2007

Delish!! Everybody raved about this cheesecake. I did use a little extra caramel. The caramel layer is so yummy it tastes like something a little different than just plane caramel. People kept asking me "what is in that curst?" Thank you for the recipe.

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Lanelle

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Reviewed: Dec. 17, 2007

My husband made this the other night and it was great, the only thing is the crust, it was so hard to eat. The caramel was hard to cut through too.

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tiffany10698

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Reviewed: Nov. 28, 2007

Made this cheesecake for Thanksgiving dinner with my in-laws and was a big hit. But made small changes to the recipe though. I melted the caramels with a lot more milk and used almond slivers and the much more spreadable mixture is nicer on top of the cake instead of on the crust. Next time, I'll make this with a Oreo cookies. This one is definitely a keeper.

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DANIJADE

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Reviewed: Oct. 25, 2007

Unbelievably delicious (and easy)! Thank you so much. I can't wait to make this again!

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KITCHI

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Reviewed: Jul. 15, 2007

I made this for a coworker and everyone that had a piece loved it! I did not have any problem with the caramel layer being hard to cut through and I made extra caramel sauce to pour over the cheesecake which was so good! My one friend said that it was a nice balance of sweetness as the chocolate cheesecake wasn't overwhelmingly sweet . The only substitution that I did was I used shortbread cookies for the crust instead of graham cracker crumbs and used only one tablespoon of suger in the crust. I like the cookie crust as it seems to stay softer when baked and doesn't get hard. I will make this again for sure!

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Cathy

Cooking Level: Intermediate

Home Town: Conneautville, Pennsylvania, USA

Living In: Albion, Pennsylvania, USA

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Reviewed: Jun. 21, 2007

This was excellent! I loved that it only took 3 packages cream cheese. Next time, I will try it with an Oreo crust.

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Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: May 22, 2007

I may have to come back and edit this later because the cheesecake is still in the oven, but WHOA! this may be another winner. I was inspired to try this recipe because a couple of weeks ago I went to The Cheesecake Factory for the first time. While there I shared a piece of the most delectable dessert my tastebuds have ever had the pleasure of trying: White Chocolate Caramel Macadamia Nut Cheesecake. Well, this recipe sounds pretty close to that one, I think, with a couple of substitutions, and will be perfect for a going-away party for one of my daughter's teachers... I've used macadamia nuts instead of pecans. And, instead of completely mixing the chocolate with the cheesecake filling, I spooned 1/2 the filling onto the crust and caramel mixture; on top of that, I spooned 3 T melted chocolate and marbled it w/ a knife; I poured the remaining filling into the pan, spooned and marbled another 3-4 T chocolate. Voila! Beautiful! Also, and I know how silly it is considering how full of fat and calories this dessert is, I didn't want a trans-fat-laden crust: I crushed some Newman's Own organic alphabet cookies for the crust instead of using regular graham crackers. I can't wait to see how it turns out! Once it's done and cooled, I plan on piping some homemade vanilla and chocolate whipped cream around the edges and garnishing the middle with some roasted macadamia nuts and a little more whipped cream. I'm hoping to post a picture when it's ready. :-D

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~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

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Reviewed: Apr. 20, 2007

Wow, this cheesecake was a monster hit at a get-together with some family and friends. I already have requests to make it again. The tip of placing the pan of water and cooling slowly in the oven was spot on! I have rarely seen a prettier cheesecake. I would highly recommend this recipe .

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Devon Talavera

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Reviewed: Mar. 26, 2007

Excellent Cheesecake. The caramel does harden in the refrigerator which makes it difficult to cut. I might suggest not using the caramel, but melting some and pouring over the top when served. Either way... Delectible. Thanks for this recipe.

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SCOTTBMA72

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 21, 2007

i made this buti measured 1 cup milk chocolate chips before melting them. everyone loved it now grandkids want it for a birthday cake a huge delite.was very easy to make.i would most certainly make it again :-)

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BettyC

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Reviewed: Mar. 19, 2007

I made this for my friend's birthday (she's a cheesecake fiend!) and she loved it. Of course she twisted my arm and made me have a slice too! I used the Praline Sundae sauce from this site as I forgot to purchase caramels, added and extra 8 oz. pkg. of cream cheese and an extra egg and it was to die for. Talk about eyes rolling back in your head. Next time I'll try to make it low carb with a pecan crust and splenda in the filling. Thank you Amy!

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