Whoa! This is superb! I did make a few changes...baking it in a 13x9 pan works well, and that way you can cut it into neat pieces and remove any unsightly bits before serving. To do this: for the crust, combine 3 C graham cracker crumbs, a pinch of salt and 1 stick of butter and press into the bottom of the pan. Double the caramel layer and the cheesecake part, using slightly less sugar (3/4 to 7/8 C after doubling) because it would be VERY sweet as is. Assemble the cheesecake as stated, and bake at 350 for about 35 to 40 minutes or until the center jiggles just a tiny bit when you shake the pan. Cool completely, then refrigerate until chilled or over night. Cut into SMALL squares, because this is just about the richest dessert you can imagine! You may want to cut off the sides, too, because they can get a little tougher even if the middle's perfectly set. Mmmm...definitely Cheesecake Factory material!
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