Reviewed: Oct. 31, 2009

Made this cheesecake for dinner with friends tonight, haven't tried it yet, but I know it is going to be amazing. I also used the 10 pan and mixed the toffee bars into the cake. I cooked at 400 for 15, then 225 for 2 hours. Low and slow! It was perfect, no cracks or anything. Cheesecakes are my favorite thing to make and I say I will def be using this recipe again, probably for Christmas. Thanks for the perfect recipe!

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Cookingforfun

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Reviewed: Sep. 29, 2009

Wow! my very first cheesecake, and it turned out awesome. i went by the reviews, and added time and i used a ten inch pan. I have always been intimidated by cheesecakes, but idecided to muster up the courage and just do it! i'm glad i did. i will definatly make this agian!!!

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Elo

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Reviewed: Jul. 15, 2009

If this cheesecake was possible to cook in this method, it would be delicious. I followed the recipe exactly accept for mixing the toffee pieces into the cheesecake portion instead of sprinkling it onto the caramel layer. As for the baking portion, following previous reviews, I baked it for 2 hours instead of one, it still did not completely cook all the way through. The center was too soft and slightly runny. The taste, however, was great and I will make it again. The next time I will cook it at a higher temperature. EDIT***Tried this agin, this time I baked it at 350 degrees for 1 hour with a jelly roll pan of water on the lower rack and then left it in the oven for another hour. It came out perfect!!

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Kristen

Cooking Level: Intermediate

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Reviewed: May 27, 2009

I have made this probably a dozen times and EVERYONE loves it. I left out a star because it is not cheap to make and also very time consuming. I do think it is well worth it though! One thing I tried to cut down the cooking time tremendously was I made it into a bunch of little cupcakes which really have to be greased first to avoid sticking but pretty much the same concept and only takes about 20 minutes to cook. It was also loved that way! Also since the whole cake is around 10,000 calories I use the 1/3 less fat cream cheese. Tastes just the same.

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SHUGRPOP

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: May 10, 2009

This was pretty good. I mixed the toffee into the batter as suggested by others. I think next time I make it, I'll skip the caramel layer and instead top it with chocolate ganache and toffee bars. I think then it will be perfect!

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Amy

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Nov. 28, 2008

I just made this for our Thanksgiving dinner...this was a great recipe - 1st time ever to make a cheesecake and it tasted awesome! Very decadent and major rave reviews (everyone thought it was bought at a specialty store - my husband had to confirm I made it;)!!! I made it as the recipe stated, but as many suggested, I split the caramel and choc layer between the crust and the top of the cake. Also, I put water in a pan on the rack below the cake and baked it a 1/2 hour longer at 225. Everything went fine - no cracks until near the end, but it was no biggie...I think that adds to the cheesecake appearance, but could be covered up w/sauce. Since this was my first cheesecake, I decided to keep the toffee out of the cheesecake. I'm happy I did, because the taste and consistency of the cheesecake was perfect (this would be great on its own!). Although, next time I'll try this variation. The only problem I had was the same as others - hard to cut cleanly through the caramel. Next time, I'll probably cut the caramel/chocolate layer portion in half (or thin it), and still put 1/2 on the crust and drizzle the other 1/2 on top. (BTW - if anyone can tell me how to drizzle properly, I'd love to know. I tried it with a fork and spoon on top, but couldn't get it right (big drops); so I ended up spreading a light layer on top (still have quite a bit in the bowl). Overall...THANK YOU VERY MUCH for such a wonderful recipe. Despite the difficulty with the carmel/chocolate layer, i

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Tootsie

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Reviewed: Nov. 18, 2008

I didn't mix the toffee into the cheesecake because I like that part to be smooth. I did add caramel and toffee to the bottom and top of the cheesecake.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

This was fabulous! The only reason why it didn't get 5 stars was because of the baking time/temperature issue. IF YOU BAKE THIS CAKE FOR THE TIME/TEMPERATURE STATED, IT WILL NOT BE COOKED THROUGH. I baked mine at 400 degrees for 20 minutes and then reduced the heat to 225 and baked for 1 hour and 40 minutes. It came out perfect. I placed a pan of water on the rack below the cheesecake, and no cracks! Make sure the internal temperature of your cheesecake reaches between 160 and 165 degrees and you won't encounter any unwanted surprises. I did what other reviewers did and used half of the caramel mixture over the crust and the other half over the top of the cheesecake. This recipe is time consuming, but worth the effort. Also, when making the caramel/chocolate mixture, make sure you melt the caramel SLOWLY or it will become really hard when it sets on the cake.

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luv2cook

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 26, 2008

This was delicious! The caramel layer was gooey, the cheesecake was creamy, and it was all around great! However, the bake time on it wasn't right. When I cut into the cheesecake, the middle was not cooked. So we could only eat the outside. Next time, I will not turn the oven way down to 225.

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A Schanze

Cooking Level: Expert

Home Town: Erie, Illinois, USA

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Reviewed: Jan. 29, 2008

Phenomenal cheesecake. I made it for my husband's birthday and he keeps on telling me, "Cheesecake doesn't get any better than this." I followed other's suggestions and saved half of the caramel & chocolate for the top of the cake. I read that putting flour in cheesecake gives it more of a cake-like consistency so I omitted that. It required a longer cooking time than in the original recipe, but it was absolutely worth the time and effort. Make the toffee-lovers in your life happy, and try this cake!

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ripple2

Cooking Level: Intermediate

Home Town: Liverpool, Nova Scotia, Canada

Living In: Bangor, Maine, USA

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Reviewed: Jan. 26, 2008

The was an awesome recipe. It did take some time to make, but it was worth it!

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 29, 2007

This cheesecake is awesome! I love toffee and I love cheesecake and this makes a great combination. It is very rich and the texture was perfect. I do not think I would ever try this one in a 9" pan. I sed a 10" and it was still a very thick cheesecake. I could not quit eating this. I had to cook it longer than the recipe required. I just kept checking it every few minutes until I felt that it was done. I will definitely make this one again.

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Supermom :)

Cooking Level: Expert

Home Town: Scottsboro, Alabama, USA

Living In: Trenton, Georgia, USA

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Reviewed: Dec. 14, 2007

it was wonderful! i will definitely make this again.....with the changes that other reviewers mentioned. it lasted us a really long time and everyone in my family loved it!

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Emily

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Reviewed: Nov. 14, 2007

This was awful. It was like eating a bowl of hot fudge. The cheesecake was masked entirely by the caramel/chocolate layers. If you still decide to make it, be sure to halve the caramel/chocolate mixture and then divide that between the top and bottom. Using an Oreo crust was further chocolate overkill, stick with vanilla wafers.

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Joan S.

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Reviewed: Nov. 11, 2007

Killer cheese cake! Made it for a special 50th B'day celebration. It was not an easy cake, because I do not make cakes very often. I did make some changes as suggested by other reviewers--like dividing the caramel (BUT, next time I will only save enough caramel to drizzle over top, because the top caramel layer made it too hard to cut the cake) & using chocolate wafers, also using a 10" pan (using 3c. wafers instead). Also, changed my cooking time to cook a bit longer. Did not add the toffee to the cheesecake batter as suggested by many--I like having the smooth cheesecake batter & the layer of toffee. I also made my own caramel sauce (only because I have a fantastic recipe) & yumm....it did the trick on this already killer cake. Allow yourself 1-2 days ahead to make it--I think it tasted the best the 3rd day.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Nov. 4, 2007

My customers lovvveeeddd this cheesecake so much so they think I am suppose to have it everyday. It is a keeper! Thanks for posting.

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The Real Cake Baker

Cooking Level: Expert

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Reviewed: Oct. 7, 2007

Awesome! I made this to take to a family gathering for Canadian Thanksgiving, and it received rave reviews. Reading the comments of others was very helpful - I made the recipe in a 10 inch springform pan. I used Oreo cookie crumbs (2 cups), half light cream cheese, and 5 eggs (instead of 4 eggs and two yolks). I put half of the caramel mixture over the baked cookie crumbs and the other half on the top of the cooked cheesecake. I folded 3 crushed Skor bars into the cream cheese batter and sprinkled a fourth crushed bar on top of the cheesecake (over the caramel layer). I baked the cheesecake in a 400 degree oven for 20 minutes, and at 250 degrees for 1 hour and 35 minutes, with a pan of water on the oven rack below the cheesecake. I did let it cool for 24 hours before adding the saved caramel and crushed Skor bar. This is one cheesecake that you need to leave in the fridge until just before serving; it cuts easier this way. It is indeed very rich so small servings will suffice - especially after a turkey dinner! Thanks for the recipe Nancy and to all the reviewers for great suggestions.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Apr. 26, 2007

This really good, but very rich!!! I used low fat crm cheese and splenda in place of sugar. I used chocolate crumbs for crust, I mixed the toffee into the cheese batter instead of sprinkling on top of caramel. I used half the caramel on top of crust and used other half to pour over top after it baked. Sprinkled toffee chunks on top of that. Looked great! Also on baking I did as others suggested. I baked per instructions (including the water bath), then turned off oven and let cake sit another hour in oven. It was PERFECT! Let sit in fridge about 24 hours and it cuts nicely! EVERYONE LOVED this and no one could tell I cut some calorie corners!

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Apr. 17, 2007

The bottom layer was too thick & gooy because of the carmels. It was difficult to cut.

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Dujour

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Reviewed: Mar. 26, 2007

This cheesecake has a 3/4" thick layer of chocolate-caramel on the bottom, so nobody will be able to accuse you of skimping on the good stuff. It was the first cheesecake I've ever made, and my husband said it was the best he'd ever eaten! Now, that's one good recipe!

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