The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 21, 2007
This was very rich and delicious. The caramel really hardens and is hard to cut through when it's cold, but who cares because the cheesecake is yummy. It's really rich, which is probably a good thing because otherwise I'd probably eat it all.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2007
Turned out great! Was a real crowd pleaser!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 14, 2006
I brought this cheesecake to work and everyone raved about it! Four people specifically said it was the best cheesecake they had ever had. I also had a post-it note on my computer that said "that was the worst crappiest, despicable, delicious, awesome, incredibly yummiest cake I've ever had!" I think that says it all!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 6, 2006
WOW, If i could, I would give this recipe 10 stars. I made it for a church function last night, and I had people coming up to me all night telling me how fabulous it was, one girl scraped the bottom of the platter and showed me she had to o that just to get a taste. another man ate his, and his wife's peice, and tried to steal some one elses! I must have said thank you 100 times. I Used chocolate graham cracker for the crust, milk chocolate intead of semi-sweet, and baked it in a water bath. I was perfect. I cut it first into slices ( so it would be easier to serve) then I melted some more caramel, and some chocolate and alternates swirling them over the cut peices, which worked out nicely becuase it oozed down into the slices and made it taste even yummier, and It looked prettier than if I had to cut it already decorated! thnak you so much for this reipe, definetly making this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 17, 2006
It's well worth the slightly lengthy (and possibly messy) prep time. I used chocolate graham crackers for the crust and dark chocolate for the cake itself, and it was a huge hit at the party I made it for. The pecan-caramel layer is hard to cut through if you don't have a good serving knife, though.
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Cooking Level: Expert

Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 11, 2006
This was an awesome cheesecake! It took me 4 hours to make, but it was worth it!
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Cooking Level: Intermediate

Home Town: Johnsonburg, Pennsylvania, USA
Living In: Euclid, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 28, 2006
OMG this was so good! I made it with splenda so I could have some myself - and it was to die for! I made this for a birthday for one of the secretaries in our school and not one piece was left. Everyone loved this!!! I also used reduced fat cream cheese instead of regular.
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Cooking Level: Intermediate

Home Town: Richville, New York, USA
Living In: Hermon, New York, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 11, 2006
Very, very good recipe. Kids love it, people who don't normally like cheesecake love...terrific!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 8, 2006
Would probably please a true chocolate lover but I found the heavy chocolate flavour overpowered the caramel/pecan one. Maybe I just don't like chocolate cheesecake that much!
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 23, 2006
This recipe was awesome and a huge hit. It wasn't hard to make either. Thank You
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 2, 2006
Great cheesecake! Left out the pecans (hubby doesn't like them) and used a bar of Lindt dark chocolate instead of the chocolate chips. Fantastic!
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Cooking Level: Intermediate

Home Town: Regensburg, Bayern, Germany
Living In: Fort Lewis, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 4, 2006
This was super good! Rich but not too bad - I put extra whipped cream on the top to offset the heaviness. It didn't really look too pretty though - the caramel layer didn't stiffen up as much as I had hoped - so it was running down the sides of the cake. But wow it tasted amazing!
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Cooking Level: Expert

Living In: Schreiber, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 4, 2006
A bit labor intensive, but worth it. Everyone loved it and demands I make it again!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 29, 2005
Fabulous! Used 6oz. high quality chocolate, otherwise followed directions exactly. Thanks for the new cheesecake in my repertoire!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 28, 2005
This is a great cheesecake! Cheesecakes are so hard to get perfect-make sure cream cheese is at room temperature, along with the eggs! If you do get tiny lumps, they don't ruin the cheesecake; it's just not as pretty. Make sure your crust doesn't have any leaks for the caramel layer to go through, or you'll have a hard time getting the pie out of the pan! I will probably pour the caramel over the top when serving instead next time. The caramel is chewy in the crust, something some people may not like. Excellent recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 23, 2005
I've made many cheesecakes, but this certainly cracks the top three! The recipe is relatively easy and a cinch to alter to make it your own. I used the Nestle chocolate/caramel swirl chips and as always, substituted a can of Dulce de Leche (La Lechera) for the caramels. Using La Lechera gives you the same results but in a fraction of the time. The cheesecake was rich and creamy-- a big hit!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 22, 2005
This was good but it was too rich for our family's taste. I made it in a 9X13 flat cake pan because I didn't have a spring form pan. It worked fine, although I did make a bit more of the caramel sauce to account for the bigger surface area (I added 15 more caramels and 1 more Tbsp of milk). Otherwise I didn't adjust the ingredients at all.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 27, 2005
This cheesecake was DELICIOUS!! I made a few small variations. For example, instead of semi-sweet chocolate chips, I used the Nestle caramel and chocolate chips. It was so good! This one is definetly going into the recipe book! The instructions were a little confusing, but easy to figure out. I highly recommend this cheesecake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 30, 2005
This cheesecake is fantastic!!! Save some of the nuts with carmel and garnish the top with it! Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 2, 2005
I made this one for my boyfriend and he can't get enough of it! I sometimes use milk chocolate chips but other than that I wouldn't change a thing! It's delicious!!
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