Thanks to others' suggestions, this cheesecake came out perfectly, and this was my first attempt at a cheesecake and using a springform pan!!! I greased the pan well, used an approx. 10 oz brownie mix, prepared as directed on the package, and cooked that for 15 minutes. Melting the caramels with 5 oz evaporated milk creates a good consistency. Fearing that the caramel would scorch if it seeped out from between the layers, I only poured enough so that it didn't reach the edge of the brownie layer and the pan (and this did prevent any problems that may have arised). I let the caramel cool for a bit before putting the cream cheese mixture on top of it. I then cooked the entire thing about 50-60 minutes on a lower heat (partly b/c my oven is hot); I did not use a water bath, but put a pan of water on the rack below. Although it cracked a bit around the edges, it was not noticeable w/ the caramel and chocolate on top and this did not affect the taste. Taste and presentation were phenomenal!!!
Was this review helpful?
1 user found this review helpful
Thanks to others' suggestions, this cheesecake came out perfectly, and this was my first...