Reviewed: May 8, 2012

A little time consuming, and the caramel crust really stuck hard to the pan... However, this cake is worth the trouble. Believe me, it's so rich, and dark, and smooth, and SO PERFECT!!!!! my advice: don't waste time asking yourself if this recipe is worth it. you won't be disappointed!!

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Reviewer:

*_*

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

I made this and it tasted to me like a no bake cookie. I only used half the chocolate it called for because i was trying to make it marbled...but that didn't work it all blended together. I also added an extra brick of cream cheese and an egg. Added a 1/2 c. whole milk. I took it to work and it was gone in a flash.

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Patrick

Reviewed: Mar. 19, 2011

AMAZING! Did some tweeks by instead mixing the plain batter, then mixing half the chocolate amount into half the plain batter, and then mixing 16 melted caramel squares into the other half of the plain batter, then we just marbled the two in the pan. OMG so delish! Made it more of a true 'Turtle' cheesecake with the addition of the caramel cheesecake. Yum!

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9 users found this review helpful

Reviewer:

Linkerts

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Cooking Level: Expert

Living In: Barrie, Ontario, Canada

Reviewed: Jan. 16, 2011

5 stars for taste, 1 star for ease and presentation! I followed the recipe exactly, and although the cake was delicious, it was a terrible sticky fussy mess. The caramel never hardened, and it kept oozing out of the cake all night in my fridge. When I tried to serve it, all the pecans and caramel were stuck to the pan, so I wound up scraping them off and serving cheesecake with a side of jumbled mess. Everyone still said it was delicious, but it sure wasn't pretty!

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Flaxen Curls

Cooking Level: Intermediate

Reviewed: Jun. 6, 2010

followed recipe exact. Caramel a little hard to cut through, next time will use a drizzle method. very rich, extended family members asked for recipe.

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Tracy

Reviewed: Jun. 16, 2009

I made mine with a vanilla wafer base, by crushing 1 1/2 cups of vanilla wafers and mixing it with 1/4 cup of melted butter. I pressed that into a 9x3 springform pan. Once I poured my caramel mixture over the base I sprinkled the top caramel layer with 1/2 cup chopped pecans. I prepared everything else as directed and baked with a casserole dish on the bottom rack, filled with water, to prevent the top of my cheesecake from cracking. Once baked and cooled and the rim had been removed, I drizzled on some store bought caramel sauce and hot fudge sauce, in a decorative fashion, the sprinkled on another 1/2 cup of crushed pecans. It was a HUGE HUGE hit!

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6 users found this review helpful

Reviewer:

JenLee

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Invermere, British Columbia, Canada

Reviewed: May 5, 2009

Amazing! Make sure you don't let the caramel go to close to the edges otherwise it will stick. But overall, so tasty and so easy to make!

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great_girl11

Reviewed: Jan. 30, 2009

I made this at Christmas and everybody loved it. It's so rich and creamy you only need a very small slice. Definately a hit!

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dockgirl

Reviewed: Jan. 2, 2009

It was a good cheesecake overall, but the crust was so sticky and extremely hard to cut through. Will not ever use carmels again in the crust. Filling was very rich and sinful!

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3 users found this review helpful