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.
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.
Absolutely perfect! My husband ate 5 big pieces of this in one day! I followed the recipe exactly, except I used caramel ice cream topping instead of melting the leftover caramels... will definitely make again!
Get the recipe here >> Caramel Pecan Cheesecake Bars Recipe @ sugarapron.com
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