Reviewed: Oct. 6, 2009

I am so glad I tried this recipe! This was my very first cheesecake and it came out awesome. Everyone in my family thought the cheesecake was purchased from a bakery. Thanks for sharing!!!!

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DivineQueen

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Reviewed: Sep. 27, 2009

I was hesitant to try this because there were so few reviews, but WOW!! I am so glad I did!! It turned out absolutely amazing! No one had a bad review. The worst review was that one person said they usually don't like sweets and that this was very rich and they couldn't eat too much of it, but they LOVED it! I will definately make this again...soon!

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lchoward

Cooking Level: Beginning

Living In: Auburn, Alabama, USA

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Reviewed: Aug. 24, 2009

Made this with and without nuts(co-worker hightly allergic to pecans). Got rave reviews from everyone. Not too rich, not too sweet. Absolutely wonderful. Didn't have to change or add anything.

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Amy D

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Reviewed: Aug. 18, 2009

I DARE you to resist this cheesecake! This was my first cheesecake and it turned out very well. My girlfriend said it was the best cheesecake she ever had (but she may be a little biased). My only substitution was a graham cracker crust instead of oreo crumbs. A few tips that a learned from different sources... 1. Butter the inside of your springform pan for easy removal. 2. Don't pour the caramel mixture to the very edge of the crust or it may stick to the side of the pan. 3. Wrap the pan in heavy aluminum foil and bake in a water bath. 4. Let it cool in a warm oven for an hour before refrigerating. Good luck and enjoy! Then run a few miles to work it off...

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Jul. 10, 2009

OMG, the best i have ever made, and i make ALOT of cheese cakes. very rich, creamy, sexy, just the best. it almost tastes like a cold snickers bar... YUM

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dot

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Reviewed: Jun. 3, 2009

Fantastic recipe (and so easy)! After reading previous reviews of it being very sweet, I added 1/4 cup less sugar (since there is already plenty of sweetness in the choc and caramel that is added). I also substituted the melted choc and caramel cubes with hot fudge and caramel ice cream topping - and instead of putting it on top, I swirled it through the batter once in the pan and baked it the cheesecake. I then put crushed pecans on the top when it was done baking and pushed them on lightly when it was warm so when the cake cooled they didn't all roll off. It came out absolutely perfect, and I will definitely be making this cheesecake again!

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Michelle

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Reviewed: May 23, 2009

everyone loved it...i thought it was a bit too sweet but haven't figured out how to fix that yet

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Sara

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Reviewed: Apr. 20, 2009

This is an excellent recipe. I will use this filling as my basic cheesecake from now on. I loved the "turtle" part of it but will try it with different toppings!

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babsosborne

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 13, 2008

This was a hit! I changed it up a bit by not using the chocolate crust and I added walnuts and caramel along with the pecans and chocolate. Loved it!

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CraftyGourmet

Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA

Living In: Huntsville, Alabama, USA

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Reviewed: May 25, 2008

I made this cheesecake for my husband's birthday. I was in a rush to get it ready for my husband's birthday dinner so we ate it the same day I made it. I would definately suggest refridgerating it over night. I refridgerated it for 5 hours and that was not long enough.It tastes so much better the next day. We loved it!

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Sarah

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Reviewed: Apr. 29, 2008

My friends and family LOVED this cheesecake (and I did, too)! It turned out amazing! :)

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chzckmaker

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Reviewed: Jan. 9, 2008

I have never made a cheesecake before and this recipe was easy to follow and results were amazing! Cheesecake was gone that night! Thank you so much! If I could give this recipe more than 5 stars I would! Just wonderful! Thank you!

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