Reviewed: Feb. 11, 2013

Fantastic! I made this for my son's 9th birthday cake and he says he will always want this for all of his birthdays here on out!

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1 user found this review helpful

Reviewer:

Aimee

Cooking Level: Intermediate

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 11, 2013

This recipe was already in my recipe folder - not sure how or when I got it but it turned out GREAT the first time I tried it. In the mood for cheesecake last few days so gonna try it again...

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0 users found this review helpful

Reviewer:

Living Better

Reviewed: Nov. 24, 2011

Wonderful! Couldn't wait till Thanksgiving to try it! Definitely worth the time spent making exactly as stated.

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3 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Nov. 21, 2011

oh my-lanta! This was ahhh-mazing! I made this for a co-workers birthday, and everyone loved it. It came out perfect, no cracks or anything. Followed the recipe exactly. I did cook it for 50 minutes, next time I might add 5 min or so, the inside middle was just a bit mushy. I did drizzle mine with some melted milk chocolate chips for looks. Thanks for the recipe.

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3 users found this review helpful

Reviewer:

LindaLouV

Reviewed: May 25, 2011

Delicious! A bit difficult to remove from pan, but the taste was well worth the extra effort!

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4 users found this review helpful

Reviewer:

wonderwoman19

Cooking Level: Intermediate

Living In: Excelsior, Minnesota, USA

Reviewed: Nov. 1, 2010

Flavor was excellent, but I found the cake a little too heavy for a really good cheescake.

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4 users found this review helpful

Reviewer:

jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

Reviewed: Aug. 29, 2010

This was so excellent. Everyone loved it. Instead of having all chocolate, I swirled it in for a mix of vanilla and chocolate. Very rich!

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5 users found this review helpful

Reviewer:

dgessner

Reviewed: Jul. 9, 2010

Great recipe. I too, made the crust using chocolate graham crackers (2 packages). Instead of making the caramel, I purchased smuckers caramel to save time. Just make sure it's the thicker caramel. I toasted the pecan pieces before adding them to the caramel. I also used Ghirardelli milk chocolate (about a cup and a half of chips). I baked as instructed but with no water bath. 50 minutes in a 325 degree oven and then let it set in the oven for 2 hours. Do not open the oven door! It turned out perfectly, no cracks!! So good, so rich! I made this for my bosses birthday and everyone raved about it. The whole thing was gone in no time! Unfortunately I didn't grab a piece in time to take home to my husband as promised. Looks like I'll have to make another one!!!

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8 users found this review helpful

Reviewer:

kkcmyk

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 30, 2010

Wow, this was GREAT!!! So rich, but so tasty. My husband who doesn't like cheesecake even ate some! I doubled the caramel mixture, and used chocolate teddy grahmns for the crust. Otherwise I followed the directions exactly and there were NOOO cracks at all. It looked beautiful and my mother in law LOVED it :)

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6 users found this review helpful