Reviewed: Nov. 4, 2009

easy to make, but was a bit plain

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Reviewed: Aug. 19, 2009

Delicious! I made it exactly as written and was worried it would be too chocolatey, but it was perfect. I'll be making this one again!

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katiemaytoo

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Mar. 3, 2009

best chocolate cheesecake I have even eaten

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Lee

Cooking Level: Professional

Home Town: Caldwell, Idaho, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 8, 2008

exceptional dessert; i am an advid cheesecake lover, i made this at work for our cafeteria 3 times now and its a sell out everytime.

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sweet

Cooking Level: Expert

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Reviewed: May 21, 2008

Everyone was absolutely IN LOVE with this cheesecake. I used dark chocolate for the topping. YUM.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jan. 21, 2008

Not the best recipe. The crust was almost a goo, the butter melted out of the pan during cooking. I love chocolate and this wasn't enough chocolate for me!

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JillL

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Reviewed: Nov. 17, 2007

This is a very goo cheesecake. I made it exactly with the exception I used a granola instead of graham crackers because that was all that I had and it is great according to my customers, I don't eat chocolate.

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The Real Cake Baker

Cooking Level: Expert

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Reviewed: Jun. 10, 2007

Wonderful cheesecake! Not too rich. I made mine in an 8" springform and reduced ingredients to about 80% of original recipe. Turned out great but took longer to bake (1 1/2 hr) but I do live at altitude (near Denver). I didn't chill after smoothing chocolate over top and it seemed mousse-like in its consistency--softer than cheesecake but still held its shape. Lots of raves at dinner party--almond extract made one think there was amaretto in it. I made it one other time with splenda, unsweetened chocolate and agave nectar and turned out well but not as tasty as this time. Great recipe Lori!

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Leah H.

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Niwot, Colorado, USA

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Reviewed: May 20, 2007

I was trying to copy a toffee truffle cheesecake that I'd had and this recipe seemed pretty close. I used shortbread crumbs for the crust, added toffee bits to the cheesecake batter and garnished the top with toffee bits as well. Rich, smooth and creamy! Better after at least overnight in the refrigerator. The base of my springform pan is warped so not a very good fit, the butter from the crust ran out and scorched all over the bottom of the oven. I'll wrap in foil next time!

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Nov. 11, 2006

i was afriad that this cheese cake would be too rich. Although it was certainly rich I did not find to overbearing - although it would be just fine without the glaze topping. I garnished mine with chocolate leaves and it made a very nice presentation.

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