Reviewed: May 18, 2013

I have been making this recipe for many, many years. It is a Hershey's recipe. My boys grew up eating this and have asked for it many times. Another thing to mention is to make sure that ingredients are at room temperature (it makes for a better cheesecake), and to prevent cracking make sure it is completely cool before refrigerating.

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Reviewer:

judymorris

Reviewed: May 6, 2013

This was the best cheesecake ever.It was very easy to make and well worth the time.The children loved it!

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Reviewer:

toreejo

Reviewed: May 1, 2013

This was my first try EVER and I was certainly very concerned since I was making it for my husband's 40th birthday. I made it the day before and put it in the fridge and we were so excited to taste it after dinner becuz it was So beautiful (I didn't get the cracks like others mentioned). Well, it was so worth the wait, it was SO delicious and thick and rich, I couldn't believe the "I" made it and it wasn't purchased from some fancy bakery downtown. lol I will say, I looked at all the pictures and read the reviews and made sure to add more chips than in the recipe, but now looking back, I wished we had put less so we could have had more of the cheesy goodness and it not being so packed with chips inside as well as on top. Trust me, it was still divine. I think it had to be the sweet condensed milk, and I actually beat my eggs one at a time and let my cheese and eggs sit at room temperature. I think this will be THE Cheesecake recipe I will ever need. ENJOY!!

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Reviewer:

Nanyana

Reviewed: Apr. 21, 2013

it was so yummy my husband bragged about it to everyone... he didn't even want to share.

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Reviewer:

chilena1120

Reviewed: Apr. 1, 2013

Great recipe, had it for our Easter dessert. Everybody loved it. Will try it with chocolate drizzled over the top next time, just to make it prettier.

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Reviewer:

Anne in Minnesota

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Mar. 30, 2013

Very good! Followed the recipe exactly, and it turned out wonderful.

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Reviewer:

asitre

Reviewed: Jan. 18, 2013

There is absolutely no way that this cake could possibly be cooked after 1 hr at 300 degrees. At that point, it was still VERY wet, barely cooked and not browned at all. I ended up having to cook it for another HOUR, then left it in the oven for 1 1/2 hrs, and it was finally set. If you are going to make this - it needs to bake for TWO HOURS, not one. Otherwise, increase the temperature.

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