Wow! This cheesecake was awesome. I have been making cheesecakes for years, and recently stumbled upon this recipe. I made it for Thanksgiving, and it was gone in 10 minutes. The previous reviews are priceless, as I am sure my cake would not have turned out as well without them. OREO crust is a must (1 package Oreos and 5T unsalted butter). I did 1.5x filling and it was the perfect amount. You must use Kraft caramels, and if you melt them down with the evaporated milk correctly, it will not harden up when chilled, and will remain creamy and decadent. Additionally, I sprinkled some ground toasted pecans on top before cooking, and saved a handful for caramels and some of the milk to make a drizzle for the top, and the cake turned out looking very professional. I used a waterbath to cook, and it turned out absolutely perfect. Using a waterbath ensures a perfect cheesecake every time. To make a waterbath, I use 18 inch heavy duty aluminum foil to wrap my 9 inch spring form pan. I only use one layer and it works fine. Then I place it in a 12x17x3 inch baking pan with about an inch of water. Throughout the cooking I throw some ice in to keep the water from boiling, and keep the water level up. Good luck!

Reviewed On: Nov. 29, 2009

This was so easy to make, and everyone raved about it. It is so much better than the corn syrup based pies. I used 1.5x the amount of pecans to thicken it up and the results were great. I had never made pecan pie before, and frankly have never been a fan of it. Now I am a huge fan, and will be making this pie every Thanksgiving and Christmas.

Reviewed On: Nov. 29, 2009

This was my first attempt at pumpkin cheesecake, but it was not the first time that I have eaten it. This recipe was good, but not my favorite. I had to use nutmeg instead of mace, but otherwise followed the recipe. I cooked it as directed, however in a water bath, and the results were a perfect cheesecake. Try serving with homemade whipped cream with a touch of bourbon in it.

Reviewed On: Nov. 29, 2009