Comments on: Swirled Caramel and Pumpkin Cheesecake Supreme

By: Swirled Caramel and Pumpkin Cheesecake Supreme | Amanda's Cookin'

Swirled Caramel and Pumpkin Cheesecake Supreme | Amanda's Cookin' — Fri, 09 Sep 2011 17:58:33 +0000

[...] amazing Emily over at Back to the Cutting Board posted this fabulous looking cheesecake on her blog just before Thanksgiving. I immediately [...]

By: Emily

Emily — Sun, 13 Feb 2011 19:07:00 +0000

Hmm, assuming you cooked it for full 3+ hours, I can only think it must have had something to do with the store bought caramel? Maybe it was too creamy or something? I found this cheesecake to be a bit softer than the plain cheesecake that I based the recipe off of, but it was definitely set up.

I’ve made an all pumpkin cheesecake without the caramel parts and I don’t believe it was as soft, so if may wind up working better to do that and just save the store bought caramel for drizzling on top instead of mixing it into the cheesecake.

By: chris

chris — Sun, 13 Feb 2011 13:31:25 +0000

Hi – I tried to make this cheesecake and it never set up. I did use store bought caramel. It baked beautifully, and it looked like it set up when I took it out of the fridge. But when I cut into to it, it looked like a cheesecake that has been sitting out too long. It was almost like the caramel part did not bake up. Any thoughts. My husband said that it tasted great. Just not cheesecake texture.

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!