This was an OK cheesecake. The aftertaste is a tiny bit eggy- which really isn't my thing. The texture was ok- not very creamy but also not very grainy or dry. The crust wasn't crunchy or crips but it wasn't soggy either- had really nice flavor (had used allspice instead of apple pie spice) This might be because i left out the ground pecans and used instead flour.
DEFINATELY DOUBLE FILLING. the end result of doubling is a cheese cake thats roughly 2" thick. Watch the baking time- check it BEFORE the time is up
ALSO...may i suggest instead of Ice cream caramel topping..
(which often tastes and looks a bit weak or fake...)
use caramel candies, some canned condensed milk, and a little bit of butterscotch liquer- melted in a sauce pan over the stove. The flavor will be much richer, the color more vibrant, and the caramel thicker.
I gave it three stars although if I could i would give it 3.5 because it is VERY EASY TO MAKE, but the results are consequently not extraordinary.
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