This is THE cheesecake recipe! I used a 9 inch springform pan for this. I let the cream cheese and eggs get to room temperature first. I made the sortbread with a touch of cinnamon and vanilla added in for flavor. I only cooked it for 10 minutes though as that is plenty long. Next time I may only cook it for 8 minutes as after everything it was a bit dry around the edges. When I made the filling I did add a touch of vanilla to it as well which I think added to the flavor wonderfully. I cooked as directed in the recipe. The only thing I did different there was I let it sit for 2 hours instead of 1 because it still seemed to have too much movement in the center. After the two hours I put directly in the fridge and chilled for 24 hours. My cheesecake looked perfect with no cracks or anything. The cheescake was the best tasting cheesecake I have ever tasted and I think better then the Cheesecake Factory! It can be used as a base for other types of cheesecakes too. I plan on doing othe types in the future. Thank you so much for this recipe!!!

Reviewed On: Nov. 20, 2009

I always make a recipe to the tee the first time I make it. This I thought was too hard of a cheesecake. Next time I make it I will leave the flour out to make it more smooth. Other then that it had good flavor. I think this is a good staple recipe for cheesecake.

Reviewed On: Nov. 17, 2009

I have made this pie at least 6 times now. I made it to a tee. Of course when baking it I have to have something underneath it or else the caramel oozes out every where. My solution to this problem is just putting caramel on the bottom of the pie instead of the top. This is my families favorite pie!

Reviewed On: Sep. 28, 2008