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Enjoy a serving of this cheesecake on special occasions.
If using a dark nonstick springform pan, reduce oven temperature to 300°F.
Melt BAKER'S Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was delicious. We only let it set for 4 hours before cutting into it. The next day it tasted even better though so I would suggest being patient and waiting the 24 hours before eating it.
My only problem was that my cheesecake cracked in the middle...so someone told me to bake it in a water bath next time, regardless of the crack my sons gobbled the whole thing up and I only had one slice so I will be making it again.
I added half the pecans to the crust mixture and used the other half for the sauce. It tasted great and the cheesecake was really beautiful because the caramel and chocolate hid any cracks.