Comments on: Swirled Caramel and Pumpkin Cheesecake Supreme

By: Julie

Julie — Thu, 31 Dec 2009 04:31:35 +0000

Beautiful cheesecake and awesome pics!
Julie´s last blog ..Emeril’s Cabbage Rolls and Chocolate Pecan Pie

By: amy

amy — Wed, 16 Dec 2009 00:31:04 +0000

I just want to let you know that I made this cheesecake for thanksgiving and it was fabulous! I do a lot of baking but I have never attempted a cheesecake. My husband(who is in the restaurant business and very difficult to please) said it was the best hed ever had and that hed sell it in his restaurant! It’s more time consuming than other recipes I’ve seen….but sooooo worth it. Thanks for a wonderful recipe!

By: Xiaolu @ 6 Bittersweets

Xiaolu @ 6 Bittersweets — Sun, 29 Nov 2009 19:13:15 +0000

This looks absolutely wonderful. Thanks for sharing all your wonderful cheesecakes with us. Happy holidays!
Xiaolu @ 6 Bittersweets´s last blog ..Apple Cherry Pie

By: jess

jess — Sun, 29 Nov 2009 06:38:33 +0000

oh my goodness. this is the best cheesecake i’ve ever made! (thats saying a lot!) every single person whose tried it has said it was the most amazing thing they’ve ever tasted!

By: Amanda

Amanda — Sun, 29 Nov 2009 01:05:58 +0000

I just put this in the fridge. Can’t wait to try it tomorrow!
Amanda´s last blog ..Cranberry Orange Spiral Cookies

By: Jessie

Jessie — Thu, 26 Nov 2009 02:20:20 +0000

This is most definitely cooling in my oven right now!

By: Emily

Emily — Wed, 25 Nov 2009 17:34:51 +0000

I don’t think I’d reduce it too much. I’d probably use 1/3 cup instead of 1/2 cup. Initially, I had used 1/4 cup but didn’t think it tasted caramel-y enough, so I added another 1/4. So you could always start with 1/4 or 1/3 cup and increase it a little at a time until you’re happy with it.

And you might want to go ahead and still make the full amount of caramel anyway. It makes about a cup, and it keeps in the fridge for a few weeks so you could use it on ice cream or if you wanted to drizzle extra caramel on the cheesecake when you serve it. It’s yummy!

By: Gretchen

Gretchen — Wed, 25 Nov 2009 17:11:02 +0000

I only have an 8 and a 9 inch springform pan, and I know that this recipe will definitely overflow them. Could you tell me how much I should change the caramel if I drop it down to 3 packages of cream cheese? I desperately want to make it today for Thanksgiving! The recipe and photos look amazing, and I’m excited to try the original cheesecake supreme as well.

By: shaz

shaz — Tue, 24 Nov 2009 20:11:34 +0000

looks GREAT! i’m gonna have to try it!
shaz´s last blog ..Kids in separation and divorce

By: Emily

Emily — Tue, 24 Nov 2009 18:48:13 +0000

Yeah, it would be fine for Thanksgiving, you could even wait to make it until tomorrow. It definitely needs to chill for awhile, but I’ve skimped on the full 24 hours before. Anything over 12 hours would probably be fine, though I usually try to wait at least 18.