Reviewed: Dec. 31, 2011

This came out absolutely delicious... by far the best cheesecake i have made so far! BUT the timing is way off and I had to raise the temperature a bit and bake for much longer. One trick, when you turn off the oven, leave the cake in the hot oven in the bath to cool with the oven.. it will cook off a little more.

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Reviewer:

Tabbie

Reviewed: Nov. 24, 2011

4 stars instead of 5 for two reasons: 1. There was way too much cream cheese mixture to fill the pan. I ended up having up about 1.5 cups extra. Maybe because the chocolate/caramel layer was so thick. 2. The cooking time is really off, and the majority of other reviewers are saying the same. I didn't trust the other reviews and followed the recipe as written. The cake was beautiful with no cracks. However, on cutting, the inside was more the texture of pudding. I believe the cake required at least another 30 minutes of cooking time, if not a full hour as others have suggested. Fortunately, the flavor is so amazing that the entire cake was eaten by family at Thanksgiving even though it was undercooked. Fix the time and it'll get 5 stars!

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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: San Antonio, Texas, USA

Reviewed: Oct. 17, 2011

Use an 11" pan if you have one, I had quite a bit of extra filling left when using the 9" pan. The crust mixture may need to be increased for an 11" pan however. Also, don't bother buying the toffee in candy bar form, most grocery stores sell toffee chunks in the baking aisle next to the chocolate chips and this saves having to chop up the candy bars. Just make sure you buy the chocolate & toffee mixture, not just the toffee chunks. I bought 2 bags and had enough left after adding some in the filling itself, to sprinkle over the individual slices when I served them. As other reviewers have said, I also had problems with it being nowhere near done after the suggested cooking time. Use the 160-165 center temp suggestion other reviewers have noted and it'll turn out great. All in all though, this cheesecake was really good and I will make it again.

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Reviewer:

amandaswisher1

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

Living In: Vicksburg, Michigan, USA

Reviewed: Oct. 15, 2011

This cake turned out well, with a few adjustments. 1st, the cook time for me was WAY off. I ended up cooking it for about 95min at 250° after the 15min at 400°. 2nd, I would definitely use a 10in. pan, because with the 9in. it was literally to the brim (which had a lot to do with the lengthened cooking time, I’m sure). Finally, I would highly recommend using only half the chocolate/caramel layer on the bottom. I used only half and after cutting the cake it was about a ½in. layer of the chocolate/caramel mixture and the toffee pieces on the bottom. I used the other half to top the cake. I melted the chocolate and caramel separately, each with a little heavy cream, drizzled them on top and finished it with the toffee pieces. It was impressive looking. Personally, the filling was a bit “cakey” for my taste – I prefer a much creamier cake. I’m actually baking a 2nd one now that I have made with a much creamier filling and some other adjustments because this is too good not to be perfect.

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Reviewer:

Gabe

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Reviewed: May 30, 2011

My first experience with a cheesecake and (with help from reviews and tips!) PERFECT! Looked delicious and tasted even better. No sinking and no cracks.

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Reviewer:

all4thechallenges

Reviewed: Dec. 26, 2010

This is the BEST cheesecake I have ever made. I did cook it about 30 minutes longer and left it in the oven while it cooled down. Really reminded me of the ones from the Cheesecake Factory.

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Reviewer:

k_brancheau

Reviewed: Jan. 25, 2010

I made this for the dessert table at our wedding. nothing but rave reviews!

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Reviewer:

snowgirl98

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

Reviewed: Jan. 14, 2010

I have made cheesecake every Thanksgiving for my family and friends and always get rave reviews and requests for more. My boyfriend said, "this is the worst cheesecake you have ever made." It has potential, but THIS RECIPE IS INCORRECT. I used a 9" pan, which was too small. I baked at 400F for 15 min, 225F for 2 HOURS, left the cheesecake in the oven for an hour before refrigerating, and chilled for 24 hours...still with a gooey center. I was very disappointed.

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Reviewer:

dlharris20

Reviewed: Jan. 9, 2010

Made this for my work Christmas party. Got good reviews, but I thought the layer of caramel/chocolate made the bottom crust too hard. Mixed toffee chips in with cream cheese mix. like other reviewers suggested. Saved half of caramel/choc. mix and drizzled on top.

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Reviewer:

NEgirl

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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