Reviewed: Mar. 15, 2012

Very good.. but I would use less chocolate chips next time.

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Reviewer:

Reviewed: Dec. 13, 2011

This Is a very simple but but VERY good cheese cake!! I have made it several times and now make it with out the crust so it is gulten free!!

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3 users found this review helpful

Reviewer:

jenanderic

Cooking Level: Professional

Home Town: Salem, Virginia, USA

Living In: New Castle, Virginia, USA

Reviewed: Jul. 20, 2011

This is an excellent recipe! Absolutely delicious! I make this as a birthday present for my aunt and uncle when I don't know what to give them for a b-day present. I don't think they mind in the least! Someone told me once that it was better than cheesecake factory cheesecake! One thing that I did differently when I didn't have enough whipped topping for the frosting was I mixed chocolate/fudge icing, with the whipped topping that I did have and it was delicious! Almost better than the frosting made the "right" way. Another alternative is to make an oreo cookies crust by scraping the icing off the cookies. Put the icing into a bowl off to the side and crush the cookies into crumbs. Then when you go to make the frosting, if you would like it to be a bit thicker mix some of the the icing from the oreo's in with the whipped topping. Yummy!

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Reviewer:

ABKAkarategirl

Cooking Level: Intermediate

Home Town: Piedmont, Oklahoma, USA

Reviewed: Jul. 17, 2011

Without question! This is the BEST and MOST UNIQUE cheesecake I have ever had, or ever made! I got rave review from everyone, loving every last bite, along with oohing and awing over it! Nothing beats this recipe! I would change nothing, it's PERFECT!

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Reviewer:

Polycancook!

Reviewed: Jun. 25, 2011

I have always been scared to make cheesecake... but this was a great first recipe to try out! It was very easy and delicious. I was not fond of the wafer crust. Next time, I plan on using crushed up oreos.

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Reviewer:

Kelsey Thomas

Reviewed: Apr. 24, 2011

Amazing! My first cheesecake baking experience went quite well! The only things I did differently was used Hershey's Chocolate Syrup instead of melting a chocolate bar to mix in with the whipped topping. That was much more simple! I also used Chocolate Graham crackers since I couldn't find any chocolate wafer crackers. I also cooled it in the oven - cracked open the door for about 45 minutes and then cooled on top of the stove for another 30 minutes before putting into the refrigerator. I also had a 10in springform pan so I made more crust - just did 1/2 C more crumbs and added the butter in increments until it was the right consistency for the crust. My husband suggested for next time making a raspberry topping for the frosting instead of chocolate, so I'll explore that as another way to do this recipe.

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Reviewer:

millekat

Reviewed: Apr. 10, 2011

Great cheesecake and frosting!!

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Reviewer:

NaplesCakeDecorator

Reviewed: Apr. 9, 2011

Good texture although I baked it for 55min and probably should have gone the whole 60min. Any type of chocolate can be used for the frosting but I suggest making sure the chocolate is at room temperature or else the whipped topping will get runny and lose the fluff. Overall GREAT recipe! My family and boyfriend devoured it!

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Reviewer:

itsTairymduh

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Apr. 6, 2011

This cheesecake is a HIT! I didn't use the whipped topping, I used a chocolate glaze from another cheesecake recipe and it was perfect! I also couldn't find mini chocolate chips in the small town I live in, so I substituted in regular sized chips. This is definitely a keeper!

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Reviewer:

Erica

Cooking Level: Beginning

Reviewed: Dec. 29, 2010

Excellent but I think it would be much better with some sort of fudge topping, maybe even hot fudge spread over the top and cooled. Now that would make this cake really decadent.

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4 users found this review helpful