I read some but not all of the reviews and a few things came out weird. I used caramel sauce instead of melting caramels, but I probably shouldn't have used as much evaporated milk, because the caramel sauce never firmed up. It stayed liquid throughout the cooking process. I will admit I didn't let the crust cool enough before adding it, but I wound up with batter floating on top of the caramel "layer." Even after it came out of the oven, there was still liquid.
In the end, we froze it overnight instead of just refrigerating it, and it all firmed up pretty well, but not the caramel. So I wound up with crust that was stuck to the pan topped with sauce topped with the cheesecake, which was dense, but tasty. We kind of liked having the "sauce," but I wish I could have sliced it like cake. I think next time, I might just make the batter and make the sauce to use as a side condiment.
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I read some but not all of the reviews and a few things came out weird. I used caramel sauce...