Reviewed: Feb. 3, 2009

This was a great cheesecake! I loved the crust and the cheesecake was not too sweet-nice and creamy texture. I brought leftovers to work today otherwise I would be eating it everyday until it was gone-not exactly good for the hips! Thanks for the recipe!

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TRACI8878

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jan. 30, 2009

This is the best cheesecake I have ever made and I have never had more requests to have it return. I cannot show up at my Grandmother's without this cheesecake in hand and this year my mom asked me if I could bring it to her Super Bowl party!!! Great, Easy Cheesecake!!

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Tippy142

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Excellent texture, taste, easy to make. I was out of condensed milk, substitued: 1 and 1/8 dry skim milk powder 1/2 cup warm water 3/4 cup sugar 1/4 cup butter 1 tsp vanilla Placed the above in a saucepan on medium heat stirring occasionally until the sugar was dissolved. I also increased the chocolate chips to 1 1/2cups, stirring to melt in 1/3 cup of boiling water. I added this when you add the choc. chips. I also added choc. chips into the batter, and sprinkled some on top. It was an absolute hit. Thanks for this awesome recipe, my search for the ultimate chocolate cheese cake is now over!!

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Genevieve

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Reviewed: Jan. 1, 2009

This was the first cheesecake I have ever made and it came out yummy! I substituted toffee chips instead of the chocolate chips for a different variation. I used a pan of water under the cheesecake and left it in the oven like the recipe suggested and there was no cracking. I will definetely use this recipe again!

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BrendaK

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Reviewed: Dec. 14, 2008

I recently made this and it turned out perfect! This will be my recipe for cheesecake from now on. After reading the reviews, I made a few minor changes...I used chocolate graham crackers for the crust, with butter and sugar - worked great! I also melted about 1 cup of good quality chocolate and mixed that in right at the end, allowing it to cool a bit first. Then after puting it into the pan, I still sprinkled some mini choc. chips on top - mostly for presentation. Don't peek in the oven - this trick really really works! I baked it as directed, then turned the oven off for an hour and walked away. Very tempting to look, but don't do it! When the timer finally beeped, I was truly amazed to see that the top was smooth, beautiful - with NO CRACKS! The cheesecake was dense, creamy and delicious! Thank you for this great recipe!

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Rebecca

Cooking Level: Expert

Living In: Cortland, New York, USA

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Reviewed: Nov. 28, 2008

Havent tried this yet but I just wanted to say that so the cake wont crumble when you cut it and if your worried about presentation.. precut your cake sticking a sharp knife in hot water, dry it and slice the cake in half, clean, dip it in water again, dry and cut.. repeat until you have 12 or 16 pieces. then when everyone serves them selves a piece it wont crumble up and get all ugly :) Im going to make this for christmas, and I hope it works.. I will rate it then :) oh! almost forgot. its important you dont peak opening oven. just follow the temperature directions and leave it in the oven the extra hour without opening. that way it cools down gradually and this prevents sinking.

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Nov. 28, 2008

This cheesecake is out of this world! AND it's super easy to prepare. I followed the directions to the T. Made 2 for Thanksgiving and got all raves! My family said it tasted like restaurant quality! I'll be making this again soon...thx for sharing!

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BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Oct. 7, 2008

This is so good! I love the chocolate crust vs the regular crust! I actually didn't even follow the directions correctly... by accident! I cooked it for an hour and took it out of the oven rather than turning off the oven and letting it sit in the oven for another hour... so I took it out and let it cool comletely, then put it in the fridge... even though I didn't follow it exactly... it was still so good!

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Oct. 2, 2008

Tasty!! I didn't have a springform pan at school so I just went out and bought two pre-made graham cracker crusts... It was delicious. :) Definitely will make it again!

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Bailey

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Reviewed: Jul. 31, 2008

this recipe was very useful though its not very diferent to most of cheesecake recipes. I noticed it has sweetened condensed milk....well I usually do not add that ingredient!!! I think it makes it way to heavy and sweet, instead of that I used a cup and 1/4 of natural 0% fat sweetened with Splenda>>Yogurt, and added 3/4 of sugar to the mix... I loved the cocoa powder in the crust,I don't use graham crakers, I use Maria cookies and i definitely think the amount of butter for the crust is perfect. I also melted the chocolate chips!! :P I did no have the chance to add the vanilla or the flour but I think it turned out just fine!! I followed many tricks from this page and i must add that the surface of the cake presented one small tiny little crack!! (very proud of myself :P)

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claudia

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Reviewed: Jun. 23, 2008

This is absolutely the best, easiest cheesecake recipe I've ever used! I use it all the time. It's even good to use as a base. I've substituted chocolate chips with blueberries, strawberryies and cherries and it still comes out great everytime! I recommend this recipe to everyone. Since I've been making this recipe for over a year now I've made a few changes. I add 3/4c of sugar and 2/3c of sour cream and 2 egg yolks for a denser richer cheesecake.

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Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jun. 11, 2008

Awesome. Everyone loved it. Followed the recipe exactly. It was beautiful - looked like it was purchased in a store.

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lauriec

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Reviewed: Jun. 4, 2008

This is the recipe that I have been using for almost 20 years. The only difference is I now make the crust with crushed double stuff oreos and a little melted butter. Yum.

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Shelley

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Reviewed: May 10, 2008

I changed a few ingredients -- used low-fat graham crackers, fat-free cream cheese and condensed milk -- and cut the cake into 16 slices instead of 12. That brought the calorie count per slice down to 322 - and no one could tell it was "low-calorie!" I love, love, *love* this cake. My co-workers are always asking when I'll be making it again! Thanks for sharing!

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Kat

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Reviewed: Apr. 30, 2008

This cheesecake ranks #1 for all of our birthday celebrations. I like the thick crust, it bakes beautifully, and tastes better if you bake it the day before you need it.

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Mamacita

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Reviewed: Apr. 26, 2008

I wasn't impressed with this recipe. The crust was way to thick, the cheesecake was really heavy but not creamy and the condensed milk gave it a strange flavor. It might have turned out different if I used sugar instead of the condensed milk.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Apr. 22, 2008

I have made this a few times and every time it turns out great. When I'm in a hurry or being lazy I just use the ready crust they sell at the store and it still comes out amazing. It's always a huge hit at family get togethers as it's not too sweet. Thanks so much for the recipe!

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Jean

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Reviewed: Apr. 18, 2008

This is my 3rd cheesecake recipe from this site and this is by far the best. Everytime my husband cut himself a piece he would always say how great it is and it is the best one I've ever made. It is so creamy & good a little piece goes a long way. Very easy to make. I made it exactly as stated. You can't go wrong with this recipe.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Apr. 8, 2008

The best cheesecake recipe ever!

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Amy M

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

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Reviewed: Apr. 2, 2008

This cheesecake is not very pretty. The top is very plastic looking and I had to run out to the store to buy some whipping cream to make it look more appetizing. I guess sweetened condensed milk does not belong in cheesecake in my purist opinion. It tasted fine, but it is not the best cheesecake I have had. Another review compared it to Cheesecake Factory which is not totally accurate. It is very easy to make.

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JillLovesBob

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