Reviewed: Dec. 1, 2008

I prepared this exactly as written. It was very easy to prepare and it came out decadent and delicious! I especially love the caramel pecan crust. I'd never had anything like that before. The cheesecake is definitely a semi-sweet flavor. For those who would prefer more of a milk chocolate flavor, try using fewer bakers chocolate squares, or melt a milk chocolate to mix in the cheesecake. I thought that many would be too much, but it tastes great to me and wasn't at all grainy.

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26 users found this review helpful

Reviewer:

ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 8, 2008

This recipe tastes great, but it's a hassle to make. The carmel was stuck to the pan so i hard time getting it out of my springform pan. The crust didn't stay together. It made an awful presenation.

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8 users found this review helpful

Reviewer:

Pam Outlaw

Reviewed: Dec. 26, 2008

The pecan and caramel crust was very good, but the chocolate cheesecake was dry and like eating chocolate paste. I will never make this again.

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6 users found this review helpful

Reviewer:

Steve 5723

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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5 users found this review helpful

Reviewer:

Lina

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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7 users found this review helpful

Reviewer:

dockgirl

Cooking Level: Expert

Home Town: Vancouver, 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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8 users found this review helpful

Reviewer:

great_girl11

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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12 users found this review helpful

Reviewer:

JenLee

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Invermere, British Columbia, Canada

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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5 users found this review helpful

Reviewer:

Tracy

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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4 users found this review helpful

Reviewer:

Flaxen Curls

Cooking Level: Intermediate

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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15 users found this review helpful