This is a great cheesecake! Cheesecakes are so hard to get perfect-make sure cream cheese is at room temperature, along with the eggs! If you do get tiny lumps, they don't ruin the cheesecake; it's just not as pretty. Make sure your crust doesn't have any leaks for the caramel layer to go through, or you'll have a hard time getting the pie out of the pan! I will probably pour the caramel over the top when serving instead next time. The caramel is chewy in the crust, something some people may not like. Excellent recipe!
Wow, this was GREAT!!! So rich, but so tasty. My husband who like cheesecake was very excited! I doubled the caramel mixture, and used chocolate teddy grahmns for the crust. Otherwise I followed the directions exactly and there were NOOO cracks at all. It looked beautiful and my mother in law LOVED it :)
OMG this was so good! I made it with splenda so I could have some myself - and it was to die for! I made this for a birthday for one of the secretaries in our school and not one piece was left. Everyone loved this!!! I also used reduced fat cream cheese instead of regular.
Get the recipe here >> SAMOA CHEESECAKE @ tasteandtellblog.com
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