Reviewed: Sep. 6, 2011

This is a great cheesecake recipe - it tastes wonderful and I LOVE the cheesecake part. The only change that I've made is that I used a smaller brownie package rather than the larger one suggested by the recipe. However I gave it only 3 stars because of how difficult it can be to get out of the pan! I've made it 3 times and it's difficult! I finally had a flash of brilliance though and will line the sides of the pan with parchment paper the next time I make it.

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Reviewer:

BONASPROF

Cooking Level: Intermediate

Reviewed: Nov. 27, 2010

I was very disappointed in this recipe. I have had wonderful success with Taste of Home recipes in the past, but this did not live up to my expectations. For what it's worth, if you do decide to make it be sure to let it come to room temperature before you attempt to cut it. The layer of caramel, while tasty, is a nightmare. When you are puting the layer of caramel down, DO NOT SPREAD IT TO THE EDGES or you will have a hideous time taking the sides of the pan off. I would not recommend this to anyone.

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Reviewer:

ohatty1213

Reviewed: Oct. 18, 2009

For my first cheesecake this turned out wonderful! The carmel is a little hard to cut through, but it was well worth it!

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Reviewer:

MOTH3R

Cooking Level: Beginning

Home Town: Chanhassen, Minnesota, USA

Living In: Norwood, Minnesota, USA

Reviewed: Jul. 31, 2009

Delicious! I've made this treat for numerous gatherings and have shared the recipe after each one! If anyone knows how to keep the caramel layer from oozing out and becoming crunchy, please share!

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Reviewer:

azbodes

Reviewed: May 17, 2009

WOW!!!!!! Decadent! This is ohhh so chocolately and RICH...a small piece goes a LONG way....so really I would say the servings in this is more than the suggested 12. My brownie layer was not done enough after the first 20 minutes which I did not find out until I put the cream cheese layer on. So the mixture pushed the brownie mix up the sides so it got a little chewy. Next time I will be sure to bake the brownie layer a little longer. The caramel layer is a treat in this one! I did omit the pecans just since I didn't have any on hand, but I probably would not have put them in anyway.

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Reviewer:

bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Nov. 24, 2008

Made the cake twice so far and the family just loved it. I used a standard 21 ounce fudge brownie box mix one time and the 10.25 ounce listed in the recipe the second time. I liked the cake base better using the larger 21 ounce cake mix box rather than the smaller size, as the smaller size was thinner and baked too compact, not fluffy like a cake. Next time I will try the recipe with a little less caramel, as it seemed to ooze out the side of the cheesecake and baked too hard and chewy. The caramel bits for candy apples work great, only seem to be available in fall in my area.

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Reviewer:

Ron

Cooking Level: Expert

Reviewed: Apr. 17, 2008

I've made this several times and although I don't normally add the nuts, otherwise it comes out perfectly without changing a thing. A delicious, very rich cheesecake.

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Reviewer:

amyd78

Reviewed: Mar. 30, 2008

I loved this recipe i made it for my friends( I am only in 8th grade). and familly for easter (w/ help) and everyone enjoyed it i can see my self using this recipe again

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