Reviewed: Jul. 22, 2006

This was my first time making a cheesecake and it was an OK cheesecake. There wasnt enough chocolate chips and when I left the cake in the oven to set, the cheesecake seemed to cook even more. So I was left with dark edges and the next day it was a little hard. Maybe next time I wont let it sit in the oven and I'll add more chocolate chips.

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mizVic27

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Modesto, California, USA

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Reviewed: Jun. 10, 2006

I have made this several times in the past 10 months, and I ALWAYS receive compliments. The cheesecake turns out perfectly every time! I wouldn't change a thing. It is a family favorite. Thank you.

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McKenzie

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Reviewed: May 7, 2006

This is my 2nd time baking a cheesecake from scratch and to my suprise, it bakes beautifully . The cake was very creamy which is to my liking. Sure will make again.

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Nana Sidek

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

Living In: Jurong West, West Region, Singapore

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Reviewed: Apr. 14, 2006

Very good! I used 2 packages of reduced fat cream cheese and 1 package of regular cream cheese. Also, I used reduced fat condensed milk. Instead of 1 cup of chocolate chips, I used about 1 1/2 cups. Turned out very well!

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KURLICHIC

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Reviewed: Apr. 1, 2006

I took the crust from this recipe and used a different cheesecake recipe. It was excellent - very tasty, but definitely heavy.

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Amy Nelson

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 27, 2006

I have tried better cheesecakes from this site, this was too dense and heavy, no one could eat a whole serving, next time i'll try the second version which has sour cream and a bit of flour to lighten it up. The crust was great, i did add some butter as recommended earlier. No cracks!, a nice shiny smooth top.

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dominicancook

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Reviewed: Feb. 27, 2006

Having tried three other cheesecake recipes, this one had a great flavor but came out too dense and heavy, in the future i might try adding flour and/or sour cream (as i saw in another recpe on this site)for a lighter consistency. The crust was great but needed more butter to help form the sides. No cracks, smooth top.

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CARYNLB

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Santiago De Los Caballeros, Santiago, Dominican Republic

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Reviewed: Feb. 21, 2006

I had great success with the pumpkin cheesecake, but for some reason this didn't turn out as well. My daughter helped me make this recipe so it's possible that we may not have followed the recipe exactly.

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Shabana 786

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Reviewed: Feb. 17, 2006

i made this cheesecake for a valentines dinner and it was really good. it was hard to believe that i made it at home because it looked so good and it had just the right consistency. i like my cheesecakes really dense and smooth, not creamy like the jello no-bake cheesecakes. this one had the perfect consistency and looks pretty professional. everyone loved it, they couldn't even tell i accidentally left the sugar out of the crust......oops

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CHASINRABBITS

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 17, 2006

Very good, the sweetened condensed milk really does it. I get better reviews when I make it with a standard grahm cracker crust instead of a chocolate one though.

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KARACOLOR

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2006

If I could add more stars, I would give this recipe a 10! I have made this SEVERAL times and everyone has loved it. It's what my daughter request for every birthday and holiday.

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EIRREHS124

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Dalhart, Texas, USA

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Reviewed: Jan. 7, 2006

I made this for a holiday dessert party and it was by far the most popular dessert there. I used oreos for the crust like other reviewers. Really an attractive and delicious cheesecake that is not too time-consuming to make.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 28, 2005

I made this Cheesecake for a friends birthday and now I am getting requests to make it for other birthdays. It is the best cheesecake and so easy to make

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Janet H

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2005

Wonderful!! Easy to make and just like what I've had at resturants!

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BERNZOMATIC

Cooking Level: Expert

Home Town: Ringgold, Virginia, USA

Living In: Milton, North Carolina, USA

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Reviewed: Dec. 8, 2005

I think this a woonderful, very easy to follow recipe. I cannot believe the response that people give when they have this.

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LIMIT250

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Reviewed: Nov. 26, 2005

Great recipe, I used oreo cookie crumbs as others suggested. Turned out great.I took it for Thanksgiving. My in laws thought I bought it. Very good flavor

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Lora

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Reviewed: Nov. 8, 2005

Very good recipe, but next time I will reduce the amount of sweetened condensed milk-- it seemed to overpower the cream cheese taste. I will also add more butter to the crust to make it easier to press up the sides.

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ASHLEYLYNN888

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Reviewed: Nov. 7, 2005

This is a very creamy,thick, and delicious cheesecake. This was my first attempt EVER at making cheesecake, and I was so happy with the results. Everyone was really impressed! The only suggestion I would make is to add more butter to the crust. It did not want to go up the sides and was really crumbly. I did put a pan of water in the lower rack when baking also, and no cracks appeared. I followed the directions exactly. Thanks for the wonderful cheesecake recipe!! I will use it often!

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bethc

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Reviewed: Oct. 17, 2005

Thank you for such an amazingly easy and delicious recipe. I've made lots of cheesecakes before, but this is by far the easiest to put together and the only one to recieve such rave reviews. I did use Oreo cookie crumbs that I mixed with sugar and about 6 tblsp. melted butter. Perfect!!!!

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LMAREK50

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Oct. 16, 2005

What a delicious cheescake and SO easy to make. Mine did crack, only where the chocolate chips were, so it wasn't too obvious. But I don't care about the small cracks, because it still looked and tasted like something from a restaurant.

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