Reviewed: Sep. 3, 2006

YUM!!! This is so good. I've never made cheesecake before and it turned out perfectly. I took another reviewers advice and used 6T melted butter instead of 2T. And baked the crust about 8-10 min before adding the caramel on top. Also 40 min was perfect cook time for me. I used reduced fat vanilla wafers, low fat cream cheese and Splenda, and it was still sooooo good. Thanks for the great recipe and helpful advice.

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JACKSONM3

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Jul. 22, 2006

This was my first time making a cheesecake with carmel and it was alot of fun to make. My family was gone for the night so I made it for when they came back and when I woke up there was only one piece left!

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mizVic27

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Modesto, California, USA

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Reviewed: May 11, 2006

Hey.. I thought this recipe was amazing! I added some cream cheese, and more butter to the crust. Too bad no one at home gave me the chance to cover it with fresh cream or some frosting! It was gone in 2 days! Bottom line... everyone loved it!

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Steph

Cooking Level: Intermediate

Living In: Mtarfa, Malta Island, Malta

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Reviewed: May 8, 2006

Absolutely loved it!!! This was my first cheesecake, and it turned out amazing!!!

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mEgAn7

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Reviewed: Apr. 17, 2006

Lots of potential. Ratio of carmel to cheesecake is not quite right. Double the cheesecake filling and save 1/3 of the carmel to dribble on top later if disired. My family liked it best without adding any chocolate and we like rich deserts. Added more butter to crust as some reviewers suggested and will not do it again. I did put the crust higher up on the pan to prevent the caramel from overcooking on the edge. I would recommend toasting the pecans. I had no problem cooking it according to the directs without a water bath.

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momtomany

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Apr. 6, 2006

My first attempted at making a cheesecake. Turned out good except when I added the cheesecake layer it caused the carmel and nuts to go all sides. Also, almost too much nuts but that's just my taste.

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Rita

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Reviewed: Apr. 3, 2006

Absolutely fantastic! My first cheesecake and it came out perfect. I took the advice of others and used 6Tbsp butter for crust, made 1.5 amount of filling mix, added 1 TBSP flour to filling, and just put the minichips directly into the filling unmelted. I also used oreos for the crust because vanilla wafers didn't seem to go with the turtle theme. I would also toast the pecans next time; they got a little chewy sandwiched between the caramel and the filling. I'll definitely be making again. Thanks for the great recipe!!

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Mar. 1, 2006

I made this for a group of friends and everyone thought it was great.

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Krickk

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Reviewed: Feb. 17, 2006

I was nervous about trying this recipe because this would be my first cheesecake. I've made the Jello boxed cheesecake and that just doesn't count as a real cheesecake, complete with springform pan and everything! It was really easy, in fact, too easy! I want to make another one because it was so delicious! I followed the suggested baking directions of ten minutes at 450, twenty to thirty minutes at 250 then an hour in the oven with it off. A couple of minutes after putting the cheesecake in the oven at 450, it smelled like it was burning. I wasn't sure what to do so I left it alone and turned it down at eight minutes after, not ten. After it was baked and cooled, I did not have any cracks and it did not taste or look burnt. I really don't know what was burning but it there had been a burning cake smell, not as if something else was burning in the oven. Anyway, everyone who had a piece declared it to be one of the best cheesecakes they've ever had. My husband doesn't care for nuts in a cake but he never once complained about the pecans in this cheesecake. I'm so glad I tried this recipe! Maybe I won't be so nervous about trying new recipes in the future. Thank you for submitting this recipe!

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Vicky

Cooking Level: Beginning

Home Town: Shreveport, Louisiana, USA

Living In: Kinder, Louisiana, USA

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Reviewed: Feb. 14, 2006

This is the same recipe I recieved from a bed & breakfast. The only difference is that in that recipe it calls for 6 TBSP of butter instead of 2 (the 6 is a MUST). Also, to keep the caramel sauce on the edges from getting too crispy I would press the cookie crust 1 inch up the side (I baked mine for about 10 minutes on 350 to make it set more). Lastly I cooked mine at 350 for 40 minuted and there was not a crack and I didn't even have to do a water bath - Yeah!

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Annie

Cooking Level: Expert

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Reviewed: Feb. 5, 2006

This recipe was very good. Before making it, I read the other reviews and agree that the crust should be brought up higher on the sides then suggested. For next time, I would also melt choc chips in the batter instead of adding them whole like I did. It was still good, but seemed too chunky.

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graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 22, 2006

This is awesome! I altered the crust a bit and it was delicious! I used 2 cups of graham cracker crumbs, 1/4 cup sugar, and 6T melted butter. (baked for 8 minutes in a 350 degree oven before pouring on caramel and nuts.) I also used the hot water bath method for cooking the cheesecake. Once it was out of the oven I made a chocolate sauce by melting 1/2 cup semi-sweet chocolate chips with 1/4 cup heavy cream in a saucepan. I frosted the cake and cooled it in the refrigerator overnight. Everyone loved it!! A real keeper!

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Kelly

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Reviewed: Jan. 17, 2006

Rich and decadent. Chocolate lovers will love this. It is very rich so a small piece satifies very well.

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Nancy Skinner

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Reviewed: Jan. 8, 2006

It didn't really work out for me. The kids liked it but there were leftovers.

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smsimoneau

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Reviewed: Jan. 3, 2006

Oh my goodness -- what a cheesecake!! I used an Oreo cookie crust (increased the butter to 6 TBL), baked it for 10 minutes at 350 and refrigerated it overnight before adding the caramel and pecans. As suggested by others, I brought the crust up about 1 inch on the sides of the springform pan and doubled the amount of cheesecake filling. I used a hot water bath (wrapped the pan in heavy-duty foil and placed it in an oven bag) and baked at 450 for 10 minutes, turned the oven down to 250 without opening the oven and baked for 30 minutes, then turned the oven off (still without opening the oven) and left the cake in another 60 minutes. The cheesecake was perfect--not a single crack! I refrigerated the cheesecake overnight, then made a ganache (1/4 cup heavy cream, brought just to a boil, stir in a couple of handfuls of chocolate chips until melted, cool slightly) which I poured over the top. I sprinkled chopped pecans over the ganache and drizzled caramel ice cream topping over that, then refrigerated until serving. VERY rich, but wonderfully decadent!

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TOOKEC

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Jan. 2, 2006

crust could definitely use more butter. chocolate works mixed thoroughly or swirled through. great pretty recipe

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ab

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Reviewed: Dec. 27, 2005

This was great, but not perfect. I had read the reviews so I baked it in a waterbath and it turned out great. I followed the exact recipe amounts and found the filling was enough. I might add 50% more but I could barely finish a piece as is. The only main thing I would do different is melt the chocolate chips as directed. I followed a few of the reviews and added the chips to the batter and found it too "chunky" with the chips and pecans. Everyone loved it but most couldn't finish a whole piece.

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BRIJENN

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Reviewed: Dec. 26, 2005

One of the best cheesecakes I have ever tasted!! The second time I made it, I couldn't find the caramels, so I used chocolate covered caramels. I melted them and added 1/2 the canned milk it calls for. EXCELLENT!!!!

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RaNae

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Dec. 22, 2005

Second time making this in the past week. I use choc crumbs, 4 8 0z pkg cream cheese, 1 cup heavy whipping cream, and 4 eggs, 1 cup sugar, melted chips. Sour cream with hershy powder and sugar for topping. Same with the nuts and caramel topping instead of melting. It came out perfect!

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MARYTNY

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2005

When I made this cheesecake for our Christmas party, everyone when crazy. This cheesecake tastes like it was made at the famous Cheesecake Factory. I love the ingredients and will make again and again.

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