Reviewer:

Cooking Level: Intermediate

Living In: New Braunfels, Texas, USA

Reviewed: May 20, 2013

Made this recipe and was very disappointed. First of all if you follow the directions, the pecans and caramel are between the crust and the cheesecake, not at all like the picture suggests. When the cheesecake was done, it seperated from the crust which stuck to the pan, so was unservable to guests. We pieced it together and ate with the family. Was ok, but not great. I will not make this recipe again.

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Reviewer:

Stan

Cooking Level: Intermediate

Living In: Plainfield, Indiana, USA

Reviewed: Apr. 28, 2013

Flavor was great. It needs to bake longer, otherwise, it ends up being too mushy. I will bake longer next time.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Thornton, Colorado, USA

Reviewed: Mar. 1, 2013

What can I say?! It's cheesecake and that is all i need to say! Yummmmmy!

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Reviewer:

Tamar

Cooking Level: Expert

Reviewed: Feb. 6, 2013

I took the advice of some of the positive reviews about the Oreo crust, and chocolate chips in the batter.It was great hit!My favorite cheesecake recipe!

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Reviewer:

Lisalu

Cooking Level: Expert

Home Town: Union, Maine, USA

Reviewed: Jan. 15, 2013

amazing!!! What a wonderful cake. I made chocolate pecans to decorate. It did crack though despite playing with the temp (450, then 250) and not opening the oven. Oh well...

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Reviewer:

Anoushka

Reviewed: Dec. 26, 2012

This cheesecake is fantatic!! I made it for Christmas dinner and it was a hit. It is a bit rich and sweet though, so a small piece goes a long way. I made a graham cracker crust and it was great! Next time I may use a bit less caramel, but either way, I loved it and will make it again. :-)

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Reviewer:

Amanda :D

Reviewed: Dec. 17, 2012

Absolutely amazing! I took this to a church dinner and on a table with 20 other desserts this was the first to be gone. The basic recipe is exactly right for a turtle cheesecake in my opinion, but I did make a few changes. I used chocolate graham crackers for the crust and didn't mix any chocolate into the "cheese" part of the cake. I also used a water bath and cooked it for about 8 minutes longer than stated in the recipe. Will definitely make again, and not change a thing.

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Reviewer:

sdoah

Reviewed: Nov. 21, 2012

My Fmily goes crazy over this cheesecake. I have made some alterations. I do not put the carmel in the bottom, makes the cheescake hard to cut. I used heavy cream instead of evaporated milk for the carmels, make the carmels smoother once melted.

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Reviewer:

Vickie

Cooking Level: Expert

Reviewed: Nov. 5, 2012

I have a recipe I have used for years that is almost identical to this. The changes others have made are easy options I have used and I noticed a couple that did not realize that you do not need the evaporated milk if you use caaramel sauce. Don't it will NEVER thicken. I always use a water bath for cheesecakes so they do not crack but also with this one the caramel will not get hard or burn with a water bath. Do not place caramel all the way to the edge of crust and I always go up the sides of pan with crust. Melt chips in microwave with just a small amount of milk or cream never water and it will drizzle over top beautifully. I also marble the chocolate in the batter instead of fully incorporate it. I have made turtle cheesecake for almost every occasion and my husband takes it to work every so often for the maintenance shop and they down it so quick that there are times he didn't get any so I make an extra for those occasions! Awesome recipe and beautiful looking dessert!

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