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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1 user 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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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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2 users found this review helpful

Reviewer:

wonderwoman19

Supporting Member (Click to learn more about Supporting Membership)

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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2 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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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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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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Reviewer:

tjwearspjs

Reviewed: Feb. 16, 2010

Always a hit!

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Reviewer:

kylarose

Reviewed: Jan. 8, 2010

I made this cake yesterday and it is wonderful!! I had to leave out the pecans because my husband doesn't like nuts. This cake was still perfect -- the caramel, the chocolate -- everything was just right. I served it to my guests last night and everyone raved about it. In fact, several people took the recipe home with them, that's how much they loved it!!

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Reviewer:

chessiebaby

Home Town: Ridgewood, New York, USA

Reviewed: Dec. 21, 2009

I used chocolate cookie crumbs for this cake. It is DELICIOUS. Two things i will do different next time: 1) use about 50 caramels for the filling as 30 was not enough. 2) Use more milk in the carmel as it end up a little harder then I would like. I put carmel on top too and almost doubled the amount of milk it asked for and it was still thick but not "chewy" Over all one of my favorite cheesecakes for sure.

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