PHILADELPHIA Caramel Pecan Cheesecake

Rating
one of the best cheesecakes I've made. sooo delicious yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Submitted on 10/28/2009 by a cook

Rating
It didn't come out looking as pretty as the one in the picture, but it was delicious! Mine had a few large cracks on the top...not sure if that is avoidable. The pieces are thick and it is very rich, so next time I will probably cut the recipe in half.
Submitted on 7/1/2009 by nelliek80

Rating
ITS ONE OF THE BEST CHEESECAKES EVER.. MY FAMILY LOVES IT AND ALWAYS ASKS ME TO MAKE IT... I PERSONALLY MAKE IT JUST PLAIN AND THEY LOVE IT SO IF YOU DON'T LIKE CARAMEL YOU DON'T NEED TO ADD IT...JUST TASTES GOOD BY ITSELF
Submitted on 5/30/2009 by MAYRA04

Rating
This was the smoothest cheesecake I have ever made. I might have had it in the mixer too long before the eggs, so I will make sure I do it again next time. I might add a layer of Cajeta Quemada (Mexican caramel sauce - not sure if spelling is correct) in the middle next time to give it more caramel, as the caramel was weak. To do that, you pour half the cheesecake mixture in, pour on the caramel sauce, then pour the other half of the cheesecake mixture.
Submitted on 4/23/2009 by emilyjann

Rating
Not a big cheesecake fan to begin with. I thought the carmel was a bit bland, so on day two (had a lot leftover) made a raspberry sauce instead. Much better.
Submitted on 4/13/2009 by kjkokko

Rating
DELICIOUS! It was so easy to make and my friends went crazy over it! I will definitely make this again.
Submitted on 2/15/2009 by cutechef25

Rating
very excellent
Submitted on 2/12/2009 by kathypirk