Was origanilly 4* but after making some changes the second time I made it, it definately turned into 5*'s+ > I sprayed the bottom + sides of 9 inch springform pan with cook spray. Pressed the crust up the sides about an inch & 1/2 (alittle thinner on the sides than the bottom.)Definatley use butter in the crust. Couldn't find French vanilla pudding so I did add an xtra 1/2 t. of vanilla to the crust & I upped the brown sugar to 3 Tablespoons. Took about 1/2 cup of chopped up Heath candy bar and gently pushed it into the top of the crust. > I added a Tablespoon of flour to the cream cheese mixture, needed to be alittle firmer. Cooked for 45 minutes @ 350 then sprinkled another cup or so of crushed Heath candy bar on top of cheesecake, but not on the edge of the crust. Turned oven off and left in oven for an additional 15 minutes. Refrigerated in pan till cooled. (at least 5 hours or overnight) Released sides and gently ran spatula under bottom crust to release cheesecake. What a great chocolate Creme Brulee flavor & beautiful presentation. Next time I will double up filling and make a little taller in a 10 inch springform and use for holiday dessert. ENJOY!!!!
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Was origanilly 4* but after making some changes the second time I made it, it definately...