Reviewed: Feb. 23, 2005

interesting and cool

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2005

For those who have never baked cheesecakes, use the suggestions that can be found on this website to bake in a hot water bath as well as leave cake in oven after turning it off. Will result in a much more evenly baked cake that will not sink and / or crack. And don't cut corners with low-fat cream cheese or mongrel brand caramels, no matter how you slice it, it's going to be decadent and fattening... it might as well taste as good as possible!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RJNM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2005

this recipe turned out like a picture. delicious. however as other reviews suggested..definetly double the cheesecake part of this recipe, otherwise it will be too thin. i like my cheesecake thick. i also let the caramel set a little bit before adding the next layer and i garnished the cheesecake top with extra pecan chips then baked. wonderful recipe..will most likely be making this alot

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SASSIEMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2005

I didn't read the recipe correctly--I only used 7 oz of caramels, and it still came out delicious! I also used half regular and half low-fat cream cheese. This recipe wasn't as much work as it seemed it would be, and it was definitely worth the effort...and the calories!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MALTRAE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2004

This was a hit with my Father-in-Law, and the rest of the family loves it as well. The only thing I would try next time is to see if I can out carmel on top. I could taste the carme but not as much as I would like.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IRZQU

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Port Washington, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2004

Excellent in every way.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

momoftwo

Cooking Level: Expert

Home Town: Newton, Iowa, USA

Living In: Dexter, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2004

This recipe was tasty, but not a HUGE hit. I'd make it again, but probably wouldn't substitute with low-fat cream cheese - had less of an impact because of that I think!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MICHELLEBEGIN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2004

Oh wow! This one was amazing! Several compliments on the caramel. It made the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOLLYWOODS

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Moab, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2004

This cake is delicious. I think it's very easy to make and it came out perfect. It tastes even better the 2nd and 3rd day. I followed the advice to make the crust higher on the sides so the caramel won't stick and it worked. I will definitely make this again. Thank you for sharing this recipe with us:)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NAYL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2004

I made this cake for my boyfriends birthday and everyone loved it! They thought it was store bought! I didn't use whipped cream to garnish the cake but I did drizzle some melted chocolate and finely chopped pecans. It look beautiful and tasted even better! Be prepared, very sweet and rich.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ALWAYSMILING5

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2004

I made this on Thanksgiving and it was wonderful! It cut easily and tasted even better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SAHMUMMY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2004

I made this for dessert one night with some italian food and everyone went crazy. They couldn't believe I made it, they thought I bought it from a bakery. My dad said it was the best thing he has ever put in his mouth. I would highly recommend making this, it's amazing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LORIBETH1017

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2004

Difficult to make if you have never made a cheesecake before. Also hard to find caramel squares in stores. I used ice cream toppers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MD20737

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2004

This recipe was a five with a few changes suggested by other reviewers. We loved it with the extra filling ingredients, I chilled the crust before filling it, and added a total of 4 tsp. butter to vanilla wafers to make it pack better. Also make sure to pack it up the sides about an inch and you'll have no problem with burning or sticking caramel. I did not use a name brand caramel and it still turned out delicious. My 13y.o.son chose this for his birthday dessert with all the grandparents over and it was a huge hit. As far as being alot of work--well, what real cheesecake isn't? Well worth the effort! Thanks for a great new cheesecake recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AJACKKFAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2004

A very good cake, although I still prefer plain old New York-style cheesecake! I added a little extra butter to make the crust, and that turned out fine. Liked the thickness of it. Caramel was a little hard for me also, but maybe bringing it to room temperature before serving would help? Good chocolate fix anyway. ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tuula

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2004

I've made this at least half-a-dozen times for various occations and it is wonderful. Better quality than anything you could buy in a store.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ELIZASRECIPIES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2004

This recipe was very good although there were a few things that kept me from giving it 5 stars. The caramel burned along the edge of the springform pan giving it a not so pretty appearance. I also found it hard to cut-the caramel and crust layer pulled away from the actual cheesecake. I also would have doubled the cheesecake portion-it ended up being very thin. Flavor wise, this is awesome! I love it-I am a caramel fan and this blended with chocolate is just heavenly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CarsonMaciMommy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2004

Instead of using the vanilla wafers, I used crushed graham cracker crumbs but other than that, I left everything else the same. This was very rich and decadent...a little goes a long way! Thanks for sharing Stephanie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2004

We made three of these for a dinner and they were amazing....lots of compliments! It was moist and decadent! Will make it again for sure!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GolfingGourmet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2004

I think I've found my new favorite dessert! This was so delicious......but I did make some modifications based on previous reviewers suggestions. I used a oreo crust with 5 T. butter, put crust up the sides of the pan (to avoid caramel sticking to the pan), saved some of the caramel for drizzling over the top, chilled the caramel/pecan/crust while making the cheesecake part, and added 1 pkg cream cheese, 1/4 c. sugar, 1 egg and about 1/4 c extra chocolate chips to the cheesecake batter. It turned out beautiful, no cracks. I also made a little glaze for the top with a handful of chocolate chips melted with several tablespoons of skim milk. I did use lower fat cream cheese. It was such a hit with my guests, they couldn't stop talking about how great it was.

Was this review helpful? [ YES ]
5 users found this review helpful