Reviewed: Nov. 19, 2009

This cheesecake was yummy and extremely easy to make. I made a mistake in measuring, so ended up having to double the recipe, which was actually a good thing because it was gone quickly when my husband brought it to work. I ended up making a 9 X 13 inch rectangular pan and a 7 X 11 brownie pan. They came out light and tasty. I did use the melted caramels in the cake, but drizzled caramel sundae sauce over the top.

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Nov. 8, 2009

OMG!!!! This was absolutely amazing! Will defintely make these again!

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DCLAWSONUW

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Reviewed: Oct. 31, 2009

I made this without the pecans or any nut as my hubby doesn't care for them. It was still awesome! I took the advice of others and used the caramel sundae topping instead. Keep in mind that if you have a convection oven, you might want to back a few minutes off the original cooking time. Mine cooked 12 minutes faster. Awesome recipe!!!

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jmeyer10

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Reviewed: Oct. 16, 2009

Can you say 'pecan crust'?!? I had to try it....this is a fabulous baked cheesecake. Thanks Kraft.

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mochacochinera

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Reviewed: Oct. 15, 2009

Oh my goodness! What a wonderful cheesecake! The texture is so creamy and the crust, mmm. The pecans just add a special touch to it. I made this recipe almost as exactly stated. The only change I made was the caramel I used. I did not use Kraft caramels, I used Praline Sundae Topping (with the nuts omitted - recipe from this site) for the entire recipe. The amount to be used in the batter (36 melted caramels) would be 1¼ cups. (special thanks to redneck gramma for calling Kraft to find out!) This cheesecake baked up perfectly and I did not top it with the nuts and caramel right away because sometimes I like plain cheesecake. When enjoyed plain, you can tell that it is a caramel cheesecake. The flavour is subtle yet noticeable and perfect on it's own. I added caramel and pecans to individual servings and wow, just looking at it was like eye candy - digging into it was heavenly! Thanks for the recipe. Delightful!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

This is awesome!!! I decided to take a chance and try it for a dinner party we were invited to (I volunteered to bring dessert); and it was sooooooo good!! And easy. Will make it a part of my standard recipes. I did do like others recommended and used the store bought caramel topping. Thx so much Philadelphia....great recipe!!

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Cecelia

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Aug. 20, 2009

This is so good, I have made this several times and everyone loves it.

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MARILYNM35

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Reviewed: Jun. 18, 2009

This is scrummy, the only change I made was to use liquid caramel topping, it stayed soft and creamy.

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Dee

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Reviewed: May 14, 2009

amazing recipe!!! We made it for mother's day and it was the perfect treat - a must-have for cheese cake lovers with a sweet tooth. The only thing was that the caramel on top hardened until it was like toffee, so I would suggest leaving it out for a bit before serving so the caramel is soft. I will be making this one again!

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Gillette

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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Reviewed: May 10, 2009

This cheesecake recipe is wonderful! The texture is perfect and the crust was delicious! One thing I would for sure change is the caramel topping. It was tasty, but the caramel hardned once I placed it in the fridge and when I tried to cut it, the topping messed up. I suggest a LIQUID CARAMEL TOPPING that is normally for ice cream. That way it is soft. But keep the caramel candy in the cheesecake part, it was delicious.

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