Reviewed: Jun. 17, 2004

Would give this recipe more than 5 stars if possible. Rich and delicious. Required less baking time than listed, as the cheesecake layer is rather small. Might try making more actual cheesecake next time. Perfect the way it is though!!!

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WANNABESHEF

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Reviewed: Jun. 1, 2004

This will be one of the flavors for brides to choose whenever they are on my website, for their wedding cake. I took this to work as a test and got great rave reviews about it. Thank you.

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UNIQUENESS2

Cooking Level: Professional

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 2, 2004

This recipe was disappointing. There was not enough butter included in the recipe to hold the crust together, therefore every piece was a mess when it came out of the pan. In my opinion, there was not near enough filling in the cheesecake. Mine turned out very thin....less than 2 inches high. The caramel/nut mixture above the crust was too tough. I also put caramel, chocolate shavings, and nuts on the top....and with the cheesecake part so minimal, the topping overwhelmed the cheesecake. If I make this type cheesecake again, I'll use the Turtle Cheesecake recipe (also on this site) since it uses much more butter for the crust and extra cream cheese for the filling. I'll also skip the caramel and nuts on the crust and only put them on the top of the cooled cheesecake.

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PSNEED5

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2004

its easy to put together, and bakes up nicely...and its mouth watering delicious..

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KARENJB

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Reviewed: Mar. 7, 2004

This is a very rich cheesecake that will have people raving for months. However, it is VERY time consuming and rather expensive to make. I think that for this recipe it is vital to use higher quality chocolate.

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RETROINDIGO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 2, 2004

I really liked this recipe because I love cheescake. I would deffanately make it again. It was WONDERFUL!

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SPOILDTINK

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Reviewed: Feb. 23, 2004

I thought this cheesecake was too rich and dry. It’s not anything to rave about. I’m disappointed that my time and ingredients didn’t give me a better product. Sorry everyone, it only gets 3 stars from me.

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nic

Cooking Level: Expert

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Reviewed: Feb. 21, 2004

Wonderful! A huge hit with the in-laws.

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BLUELOBSTER1

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Reviewed: Feb. 3, 2004

This recipe was hard as a brick. I will never make this again.

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JEFFREYNCHERRY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Cabot, Arkansas, USA

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Reviewed: Jan. 21, 2004

Oh my, how scrumptious! But holy cow! Two packs of caramels, what a pain in the butt to unwrap them all! But sooo worth it! Thanks!

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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

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Reviewed: Jan. 15, 2004

I read other reviews stating that the crust layer was too hard so I put the pecans on top of a graham cracker crustand then drizzled 1/2 of the caramel and melted chocolate over them. I then chilled the crust layer before baking. I also marbled the cheesecake and topped it with the remaing caramel, chocolate, and pecans. My only complaint is that the cheesecake layer wasn't thick enough. Next time I will 1 1/2 or double the cheesecake portion. Bake one hour and let sit in turned off oven for an hour for a perfectly even bake. This cheesecake makes a beautiful and impressive presentation.

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ANDEEHESS

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Reviewed: Jan. 6, 2004

I baked this cheesecake last weekend and it turned out great! I made some slight modifications to it though. Instead of using vanilla wafers, I used chocolate graham crackers and 6 tbs of butter. It held the crumbs together better. I also used 9oz of caramel instead of 14 and reduced the milk to 3oz. I reserved some of the caramel for the top of the cake also. I marbelized the cake with the chocolate instead of totally blending it in. After baking, I layed down more pecans on the top of the cheesecake and drizzled more melted chocolate and the remaining caramel over top. It was excellent and a hit in my house!

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BJOHNSON2

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Reviewed: Dec. 9, 2003

I'm pretty inexpreienced when it comes to baking, especially cheesecakes, but this recipe turned out terrific! I made it for Thanksgiving and i couldn't stop the compliments from flowing in. Everyone know about my baking capabilities (or lack there of) and they were very impressed with how this turned out. Definetly refrigerate over night, and let the caramel set before pouring over the cheesecake mixture. Thanks for such a great recipe!!!!

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TOOLIE

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Reviewed: Nov. 19, 2003

if anyone was disappointed with this recipe, they did something wrong with the prep. it is fantastic; for garnish, i piped on sweetened fresh whipped cream swirled dollops. then added a long-stem maraschino cherry to each dollop to give a crown effect; sprinkled chopped pecans in the center; it sold for $250 at a charity auction and the buyers graciously shared it with their table mates; they reported it was equivalent to cheesecakes at an upscale chicago restaurant they frequent. it is a great recipe and worth the effort it requires.

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HERMILLER

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Reviewed: Oct. 1, 2003

i was so excited to try this recipe, and when i did, i was disappointed. i took the cheesecake out before the 40 min, thinking it looked done to me, but it had already started to burn a little bit where the caramel was around the edges. The cheesecake part of this dessert wasn't very sweet and didn't have that strong of a cheesecake flavor. It wouldn't have been that big of a deal, but it takes quite a while to make, and even longer till you can eat it! I will have to doctor it up and see if i can add a layer of something sweet like chocolate or caramel and then top it with whipped cream. If i make this dessert again, I will make some changes....sorry

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MOMMYFROG77

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Reviewed: Aug. 30, 2003

I made this for my boyfriends birthday and I will never make it again. The base was hard as a rock and was almost impossible to cut through. Also, the base was way too chewy--i thought it was going to pull out my filling in my tooth!

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CRISTINA77

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Reviewed: Jun. 25, 2003

My boyfriend loved it. I did make a few modifications. I have a 10" spring form so I added 1 more package cream cheese, 1 egg, and 1/4 cup white sugar. Also, before incorporating the melting chocolate, I poured some of the batter into the crust. WIth the reserved batter, I added the chocolate (1 cup chips for me) and then swirled it into the pan. Beautiful and delicious. I also used fat free and low fat cream cheese - no problems!

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SMK7

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Reviewed: Jun. 11, 2003

Even though my guests were kind, the cheesecake was a total embarassment to me. The bottom turns into "rock" that is near impossible to cut w/ a fork. Will never make again.

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BinasMom

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Reviewed: Jun. 5, 2003

Loved it! Like someone recommended, I left it in the oven after the cooking time was finished. It was super yummy and quite easy to make. I took it to my bookclub and everyone loved it! I used a graham cracker crust also.

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JULIEANNEF

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Reviewed: Jun. 2, 2003

I just wanted to say some friends made this cheesecake for me and WOW! I hate cheesecake but I had to try this for a project for Spanish class and I had to act like I actually enjoyed it, but I wasn't acting!!! This is the best cheesecake ever!!!!1

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IMANANGRYBEAVER

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