Reviewed: Dec. 11, 2007

This was a good cheesecake but it needs some tweaking. I didn't like the consistency of the cheesecake, it was cake-like instead of creamy like cheesecake should be. If I make this again I would change the cheese portion to be creamier like a New York cheesecake and I would use chocolate cookie crumbs for the crust. Be sure to cool the caramel very well before you pour the cheesecake on top of it.

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Jaxson13

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: New Prague, Minnesota, USA

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Reviewed: Dec. 2, 2007

Fantastic and sooo yummy!! I used it for a girlfriend's birthday dessert and it was a big hit.

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SUGARRAY77

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Reviewed: Nov. 25, 2007

I am a beginner baker. I made a new york cheesecake a few days ago and it turned out great and I've been eyeing this recipe and wanted to try it. The prep time was about 45 min. I didn't wait to cool anything. I put it together and baked for 40 min, it was definately long enough. It looked like the layers were mooshed together when I took it out after cooling in the oven. In the morning I drizzled carmel and chocolate on top. Once cut its was absolutely delicious. It is very rich. You would definately get your chocolate fill on 1/16th of a piece. The family can't wait till the next get together when I make it again!

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Da Netra

Cooking Level: Beginning

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 7, 2007

Try this just once and you will love it. I make alot of cheesecakes for the family and this one takes the top for most requested. It may take a bit of time to make, but well worth it.

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R.J.

Cooking Level: Intermediate

Living In: Williston, North Dakota, USA

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Reviewed: Aug. 30, 2007

Made it for a dinner party and it was the hit of the night. I had several requests for this recipe.

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KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jul. 31, 2007

This recipe was just wonderful! It is some of the best cheesecake I have EVER tasted and I will make it again. I followed the instructions in previous reviews (cook at 450 for 10 min 250 for 30 and off for one hour; also add 1/2 recipe extra batter) and it was perfect. It really wasn't hard to make, so don't let the word cheesecake stop you from trying out this recipe!

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Lisa

Cooking Level: Expert

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Reviewed: Jul. 20, 2007

i made this for my boyfriend's birthday. we are usually just fans of plain old, heavy, huge, decadent cheesecake with no frills, but i thought we'd try this. the caramel was surprisingly an excellent compliment to the cheesecake. i will say that i was slightly concerned with the fact that the recipe didn't have any flour in it, so i would recommend adding a tbsp like another reviewer mentioned. (my cheesecakes usually include sour cream and flour). the cheesecake was more dense and perfect a day, even 2 WHOLE DAYS after i made it, but good luck on waiting that long to try it!!! (not gonna happen:) i didn't want a chocolate cheesecake, so i left the chocolate chips whole and just stirred them in the batter. (personal preference.) so, i give this recipe 5 stars. i will probably return to my tried and true unadulterated cheesecake for most of the time though:)

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rhinestonecowboy

Cooking Level: Intermediate

Home Town: Saint James, Missouri, USA

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Reviewed: May 1, 2007

I am not a cheese cake fan, but this was very good. I made it for a party and it went very fast, receiving great reveiws

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AMIENICOLE

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Apr. 23, 2007

Hrm nothing special really. I think the chocolate carmel cheesecake listed on the site tastes better. The cake itself is easy to make and is a quick cook, but just nothing pizzazzle about it. Wouldn't make again.

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OHYUMMERS!

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Living In: Camano Island, Washington, USA

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Reviewed: Mar. 28, 2007

Good BUT VERY RICH

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nicole

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2007

Delicious! I have a 7 inch springform pan; I just kind of guessed on the amounts for the crust, but kept the filling ingredient amounts the same and it made a nice thick filling. Will definitely make again and again!

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 11, 2007

excellent! made it for my mother-in-law's birthday and got rave reviews!

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DELLYCM

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Reviewed: Feb. 1, 2007

This was AWESOME! I am not even that big of a cheesecake fan. I made it for my so's birthday and he said it was the best cake he had ever had. I used a storebought oreo crust like someone below suggested. yum!

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MYMYLULU

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Reviewed: Jan. 30, 2007

This cheesecake was great. I followed the directions exactly as stated and my family loved it tremendously. I will be making another one this weekend. I did pour caramel over the top along with pecans. Great recipe.

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natakijohnson

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Reviewed: Jan. 27, 2007

Great recipe! As with a lot of other users, I would suggest using 1.5 times the filling and a oreo crust instead of vanilla waffers. Additionally, I followed the staggered cooking directions and it turned out great.

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cjwellswy

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Reviewed: Dec. 4, 2006

MMMMM...delicious! I followed a few other's suggestions, and hardened up the caramel and nuts for about an hour. I also drizzeled caramel on top of the cake after it was baked and cooled, and topped off with some more chopped pecans..it was beautiful and yummy.

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Kimmie T.

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 11, 2006

This cheesecake was a hit at our fondue dinner party on Saturday! I 1 1/2 times the cheescake mixture, used 6tablespoons butter for the crust, and baked at 450 for 10 min- 250 for 30 min- and 30 minutes with the oven off as suggested by others. I will definitely be making this cheescake again! Very Soon!

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Dan Beck

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Reviewed: Sep. 27, 2006

I followed some of the many wonderful suggestions of previous reviewers, and this turned out very well. For the crust I used 1 1/2 c. crushed chocolate graham crackers, 1/4 c. sugar, and 6 T. butter, which I prebaked at 375 for about 6 minutes. I increased the filling by half, which still made for a fairly short cake. The original recipe would have been VERY thin. I also added 1 T. corn starch to the filling to give it a slightly more cakey texture, and would probably add another T. if I make this again. I toasted the pecans. And finally, I saved some of the caramel filling to spread on the top, along with a drizzle of chocolate and some extra pecans. My friends were very impressed with the cake. It was incredibly rich, but very tasty.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 16, 2006

Mmmmm... So good. My family loved this. It wasn't as thick as I thought it would be but that could be because my mixer broke and I had to mix by hand. I also decided I'd garnish the top with chocolate chips. Without thinking, I threw some on top after removing from the oven. The chips melted and didn't look very good;so I discovered by using the back of a spoon and spreading them it created a thin, delicious chocolate glaze on the top. Yummm...

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