The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 9, 2009
Someone suggested using a can of dulce de leche instead of the caramels. I did this, microwaving it for 40 sec before I added it to the crust to make it spread easier. Consistency was perfectly smooth...not hard at all but not runny either. Plus, no cooking! Made this twice with a graham cracker crust and have gotten several compliments both times.
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A

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 1, 2009
AMAZING!!! I doubled the cheesecake batter to make thicker, which made for a nice high cake, just like in restaurants. I saved some of the caramel for topping too. The crust got a bit hard to cut, but not sure how I would change that. Would for sure make again!
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
Really good, but very rich. Next time I'll cut smaller slices.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 8, 2009
I to will try more chocolate next time. Quite good though.
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Cooking Level: Expert

Home Town: Pelly, Saskatchewan, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
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Reviewed: Sep. 14, 2009
The crust was very hard, hard to cut, hard to chew. The cheesecake was not very chocolatey. I will try this one again b/c I think it has potential. I will put nuts on the crust, possibly into the crust as well. I will reserve the carmel for topping only. And lastly, I will double if not triple the amount of chocolate.
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Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 5, 2009
I made this just as described, except for substituting an oreo cookie crust. It was fabulous, creamy and delicious.
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Cooking Level: Expert

Home Town: Columbia, South Carolina, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Photo by Kalex
Reviewed: Sep. 5, 2009
Great recipe. I used an oreo cookie crust and left out the pecans. Other then that I followed the recipe exactly. It cracked in the last few minutes of baking so once it cooled I added a chocolate glaze and topped with crumbled oreos. Fantastic!
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Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 12, 2009
this was great! made it for my brother-in-law's birthday & everyone just raved about it!
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Amy
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Cooking Level: Intermediate

Home Town: Roseville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 12, 2009
I have to agree with Sonia. Definitely one of the best desserts of all time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 10, 2009
One of the best desserts of all time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 7, 2009
It was very very good ... I used my own cheesecake filling recipe, and a graham cracker crust instead, so I modified the recipe quite a bit, but the overall idea was perfect and everyone loved it!!
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mlz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 11, 2009
This was great- I did a chocolate ganache over the top which truly made this just like a turtle candy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: May 10, 2009
Wow, this recipe was good! I followed others reviews and used an oreo crust with 5 TBS of butter. I increased the filling by 50 perecent to make a taller cheesecake. I wish I would have added 1 TBS of flour because the middle was more gooey than I prefer. I toasted pecans for the top, made a ganache, and drizzled it with caramel...YUM! Will definitely make again! Thanks!
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Cooking Level: Expert

Home Town: Rochester, Indiana, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Photo by JenniferCousins
Reviewed: Apr. 29, 2009
Great recipe :) For the crust, I used one box of oreos and 4TB butter and lightly toasted the pecans for more flavor. Reading the reviews, I noticed many people thought the caramel to cheesecake ratio was off, so I made 1 1/2 times the cheesecake filling, and i think that it would have been just fine, if not better with the original amounts. I also baked it for 10 min at 450, 30 at 250, and then turned the oven off and let it sit for another 60 min, and it turned out perfect. I will definitely make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 10, 2009
This recipe was a huge success! However I did follow several suggestions from reviews. I added a tbsp of flour to prevent cracking and also did the 450 for ten minutes, 250 for 30 minutes, and oven off for 30 minutes. It came out beautiful. In order to make it as chocolate and as dark as the picture I used more like a cup and a half of the chocolate chips. I put pecans and caramel ice cream topping on the top. Oh and I used chocolate graham cracker crumbs for the crust, more like 5 tbsp of butter, and seemed to only use about 1 cup of the crumbs. Definitely got the brownie points that I needed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2008
I made this in a 10" springform, so I added 1/3 more of the cheesecake filling ingredients and the crust ingredients. I also chose not to melt the chocolate chips, just stirring them in instead. It was wonderful!
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Photo by Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA
Living In: Lindale, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Photo by BakingBot
Reviewed: Dec. 27, 2008
I didn't have any caramels on hand so I substituted ice cream caramel fudge sauce. Don't do this - it makes it too sticky and difficult to cut. I omitted the pecans. This cheesecake looks very pretty and has a smooth, rich texture. I used swirled caramel in the shape of a spiral on the top. Be sure to bring the cream cheese and eggs to room temperature to prevent your cheesecake from cracking. I would make again if entertaining.
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Photo by BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 21, 2008
A little 'heavy', but yummy!
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Cooking Level: Beginning

Home Town: Columbus, Ohio, USA
Living In: Grandview, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 18, 2008
Made this several times over the past few years, for parties, holidays, birthdays, etc. Always a hit. It's very rich. I use Oreo premade crust. Then after pouring the caramel in the bottom, I coat it with mini chocolate chips and chopped pecans. I put another layer of chocolate chips and pecans on top during baking. Then, before serving or taking to wherever I am going, I put a caramel drizzle all over the top. Too easy and gives it a professional look!
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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Living In: Richmond Hill, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 27, 2008
This cake did not turn out so well for me. I followed the recipe exactly as it was written. The cake was so gooey that I could hardly cut it with a knife. The caramel hardened and fell off of the filling when you try to eat it with a fork. This sounded like a good recipe but, I think I needs a few minor changes. Add flour to the batter to make the cheesecake less gooey, use a different form of caramel, make the cake part thicker, and use more pecans.
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