I ALWAYS double wrap my pan with aluminum foil and bake it in a water bath. I believe that to be the key to a crack-free cheesecake. I seldom run the crust all the way up the sides and never have a problem with cracks. But yours turned out great and looks delicious! I will have to try the crust all the way up the sides after viewing other cheesecake videos you have posted. Yours looks so nice!
Adding pecans to cheesecake is a whole new level of deliciousness! Pecans are awesome! With pies I love to sprinkle toasted chopped pecans on top before I eat them. Maybe have to start doing that with cheesecake too! Love the shirt, btw.
Great video! I’m going to use your recipe to make caramel for some homemade pralines and cream ice cream this weekend. Your cheesecake here looks great. I prefer a drier, less dense, slightly crumbly cheesecake. That’s probably not the best description, but I think you probably know what I’m talking about. I did a quick search on Google and there are other people talking about this alternative type of cheesecake and how to achieve the desired texture. The answer may involve ricotta cheese. If you ever feel like developing another cheesecake recipe in the future, I would be extremely interested in a recipe that you’ve tested and approved for this other style of cheesecake. I really enjoyed this video and I always watch all of the way to the end to help boost your channel.
@@SugarSpunRun I found the video below that shows what I’m trying to describe. You only need to watch the first few seconds where she cuts off a bite with her fork and picks it up. The portion on her fork starts to fracture and break apart a little (which is what I was trying to describe when I wrote “crumbly”). th-cam.com/video/OH-u4YT7Vjk/w-d-xo.htmlsi=l_w4i9fKERQy5gCR
I made this and the flavor was gooood! However, I did not put pecans in the crust and struggled to get the crust to go up high and even. Then I noticed the cheesecake puffed up quite a lot in the oven, had a crack a near the edge about half way around and deflated a lot once it was in the cooling stage. Did I over mix and add too much air? I think I had a little more than half of the mixture on the bottom and a thinner layer on top. Oh and I forgot to make the caramel first so my cheesecake batter sat for 20 minutes before I could continue and get it in the oven. Are all of these contributors to it not being as fluffy as it should have been? 🤔
Yummm! I happen to be allergic to nuts. I assume I could just replace the amount of the nuts with more crumbs? Orrr… since there is salt on the caramel, would using Ritz crackers with the graham cracker crumbs work for a bit of salty in the crust work?
I'm not sure how that would work, but I do have a no bake cheesecake that you could make and add the salted caramel on top of that. :) th-cam.com/video/ne09CM_G2Qs/w-d-xo.htmlsi=vOnPiNxeKHxY1EwK
Hey Sam, I just looked at your Salted Caramel Sauce recipe, My question is: Is that amount of salt enough to produce a prominent 'salt' taste in the caramel sauce or just a slight depth of flavour? Because for this recipe with caramel sauce and cheesecake, I would prefer the increased saltiness to balance the sweetness of the other two..
Look super delicious. I don't like cold cheesecake. I wonder if the taste will be different if u don't chill it too long. Like chill it for an hour and devour.
Good news: This was a big hit for game night. I even followed the link to make the caramel from scratch. Bad news: An hour after our friends left, I realized I forgot to sprinkle sea salt on before serving. Thanks for another great recipe, Sam.
I made the salted caramel an it turned out great but too sweet. If I were to cook it a minute longer would it make less sweet? What if I cut down on the sugar or added a little more cream or butter? I guess it would change the consistency. Let me know what I can do reduce the sweetness please. I want to make some more. By the way can you freeze caramel sauce?
The best way to reduce the sweetness is to make sure to put some sea salt on top of the caramel. I'm not sure how you would reduce the sweetness in the actual caramel as caramel is really essentially melted sugar. I wouldn't recommend cooking it longer or reducing the sugars. I haven't tried freezing the caramel, but I don't see any reason why it wouldn't work. :)
I do plan to make a birthday cake cheesecake in the near future, but in the meantime, I have funfetti cheesecake squares. :) sugarspunrun.com/funfetti-cheesecake-squares/#recipe
@@SugarSpunRun yes much easier without the bath! I don’t have a full sized oven and the racks don’t move very smoothly so water baths are a challenge and I appreciate when I don’t need one! Thank you for the response 🙂
I know you said that it’s important to use full fat cream cheese & not low fat for cheesecake to make sure that the cheesecake sets up well. However, I sometimes am curious to see what would happen if I use low fat for cheesecake & I would like to experiment this recipe with it & see what happens. If I am ever curious with changing a recipe up & doing it my way, I hope that you are okay with me experimenting due to my curiosity.
Not going to lie you almost lost me with the almonds but then I remembered I wouldn’t be eating it anyways. I don’t like cheesecake but for the most part I don’t make anything for myself it’s usually for others.
When exactly was it that the perfectly serviceable word 'tasty' was decided to be no longer good enough and was replaced by 'flavourful'? Bizarre. I mean why tbe hell are you making it if it isn't full of 'flavour'?!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Glad to see that I'm not the only person who knocks over and breaks glass in her kitchen. So relatable. And that cheesecake looks delicious.
🤣🤣 It happens too often around here!
I ALWAYS double wrap my pan with aluminum foil and bake it in a water bath. I believe that to be the key to a crack-free cheesecake. I seldom run the crust all the way up the sides and never have a problem with cracks. But yours turned out great and looks delicious! I will have to try the crust all the way up the sides after viewing other cheesecake videos you have posted. Yours looks so nice!
Thank you! I have not had to use a water bath and have been able to avoid cracks. I hope you love the cheesecake. :)
I love how you explain all the details to make it come out perfect. Next time I make a dessert I'm going to try this! Homemade cheesecake is the best!
I hope you love it! :)
I love a thick, dense crust on the bottom of a cheesecake.
You can certainly add more crust if you'd like. :)
so good.
Very nice nice cheesecake recipie Sam! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
Thank you so much 👍
@@SugarSpunRun Thanks Sam! 🙂🙂🙂
I made this cheesecake for a "young at heart" group at church. They almost licked the platter clean. It was a winner
I'm so glad everyone enjoyed it so much! :)
Adding pecans to cheesecake is a whole new level of deliciousness! Pecans are awesome! With pies I love to sprinkle toasted chopped pecans on top before I eat them. Maybe have to start doing that with cheesecake too! Love the shirt, btw.
Thank you so much! :)
Great video! I’m going to use your recipe to make caramel for some homemade pralines and cream ice cream this weekend. Your cheesecake here looks great. I prefer a drier, less dense, slightly crumbly cheesecake. That’s probably not the best description, but I think you probably know what I’m talking about. I did a quick search on Google and there are other people talking about this alternative type of cheesecake and how to achieve the desired texture. The answer may involve ricotta cheese. If you ever feel like developing another cheesecake recipe in the future, I would be extremely interested in a recipe that you’ve tested and approved for this other style of cheesecake. I really enjoyed this video and I always watch all of the way to the end to help boost your channel.
Hmmm I’ve never had one like that. I’ll have to look it up and try it. 😊
@@SugarSpunRun I found the video below that shows what I’m trying to describe. You only need to watch the first few seconds where she cuts off a bite with her fork and picks it up. The portion on her fork starts to fracture and break apart a little (which is what I was trying to describe when I wrote “crumbly”). th-cam.com/video/OH-u4YT7Vjk/w-d-xo.htmlsi=l_w4i9fKERQy5gCR
Ohhhhh I love caramel sooo much! Mmmm can’t wait to try this!
I hope you love it! :)
@@SugarSpunRunI am certain I will! Thank you for your amazing recipes and videos!
Best cheesecake I've ever tasted!! I tried this recipe... And its amazingggg 😍😍😍😍😍
I'm so glad you enjoyed it so much! :)
OMG!! This sounds so decadent, and delicious! I can't wait to try this!
I hope you love it! :)
Delightful video. Sam is a natural!
Thank you so much! :)
This cheesecake is what dreams are made of! Thanks for sharing!
I hope you love it! :)
Looks so delicious,can't wait to try
I hope you love it! 😊
Love it Sam thank you so much bless to you nd your family
Thank you! 😊😊
I love this combination of flavours🎉
cheesecake 🎉❤
It's soooo good! :)
This looks really nice cheesecake 😋
OMG Wow Very Nice Recipe 😍💖Looks Absolutely Delicious 😋🤤✨️👌🏻👌🏻
Thank you so much 👍
This looks amazing, i love cheesecake and i got all the ingredients......perfect ❤😊
Enjoy! 😊
Omg that looks fabulously decadent and yummy🙃
Thank you! 😊
hope to try this next for my moms birthday.
I hope she loves it! 😊
Looks delicious 😋 will try it.
I hope you love it!
I made this and the flavor was gooood! However, I did not put pecans in the crust and struggled to get the crust to go up high and even. Then I noticed the cheesecake puffed up quite a lot in the oven, had a crack a near the edge about half way around and deflated a lot once it was in the cooling stage. Did I over mix and add too much air? I think I had a little more than half of the mixture on the bottom and a thinner layer on top. Oh and I forgot to make the caramel first so my cheesecake batter sat for 20 minutes before I could continue and get it in the oven. Are all of these contributors to it not being as fluffy as it should have been? 🤔
Made this yesterday, thank you it was bomb!
I'm so glad you enjoyed it! :)
Como quisiera saber el inglés y no estar pendiente de los subtítulos 😢🥺
Gracias por compartir, se ve deliiiii🤤
Yummm!
I happen to be allergic to nuts. I assume I could just replace the amount of the nuts with more crumbs? Orrr… since there is salt on the caramel, would using Ritz crackers with the graham cracker crumbs work for a bit of salty in the crust work?
You can just leave them out. 😊
i will try this for sure!
I hope you love it! :)
Very nice and very delicious 😋
Thank you! :)
Very helpful! Thank you for this !:)
You're welcome! I'm so glad you enjoyed it! :)
And tap your eggs on a flat surface, not on the rim of a bowl and that’ will prevent the shell from breaking up and getting in your desert.
Thank you! :)
amazing!!! thank you for sharing ❤
Enjoy! :)
This sounds so delish, but my parents arent big fans of caramel !! I would use walnuts because I don't like pecans !!
I do have a regular cheesecake if you don't like the caramel. :) th-cam.com/video/O1fTQ_5dBw0/w-d-xo.htmlsi=KHvR5KjIwHUWCoq1
SOS, the cheesecake is delicius, the best ever, but I have a hard time taking it out of the pan... please help me, what can I do
I typically pop the ring off, make a slice, and then slide a knife or serving utensil underneath the cheesecake to loosen it. 😊
Yum! That looks awesome. 👍👍😋
I hope you love it! :)
Hi Sam..that look delicious but can I make this a no bake salted caramel cheesecake by omit the eggs?
I'm not sure how that would work, but I do have a no bake cheesecake that you could make and add the salted caramel on top of that. :) th-cam.com/video/ne09CM_G2Qs/w-d-xo.htmlsi=vOnPiNxeKHxY1EwK
Stupid question Sammy, Is this caramel sauce heated to 245 degrees for it too? Or a less degree so that it is more viscous?
Hey Sam, I just looked at your Salted Caramel Sauce recipe, My question is: Is that amount of salt enough to produce a prominent 'salt' taste in the caramel sauce or just a slight depth of flavour? Because for this recipe with caramel sauce and cheesecake, I would prefer the increased saltiness to balance the sweetness of the other two..
Love your videos
Thank you! :)
Look super delicious. I don't like cold cheesecake. I wonder if the taste will be different if u don't chill it too long. Like chill it for an hour and devour.
Thank you! The taste won't be different but it will be much more custard-y if not chilled completely.
Good news: This was a big hit for game night. I even followed the link to make the caramel from scratch. Bad news: An hour after our friends left, I realized I forgot to sprinkle sea salt on before serving. Thanks for another great recipe, Sam.
Whoops!!! I'm so glad everyone enjoyed it so much! :)
I made the salted caramel an it turned out great but too sweet. If I were to cook it a minute longer would it make less sweet? What if I cut down on the sugar or added a little more cream or butter? I guess it would change the consistency. Let me know what I can do reduce the sweetness please. I want to make some more. By the way can you freeze caramel sauce?
The best way to reduce the sweetness is to make sure to put some sea salt on top of the caramel. I'm not sure how you would reduce the sweetness in the actual caramel as caramel is really essentially melted sugar. I wouldn't recommend cooking it longer or reducing the sugars. I haven't tried freezing the caramel, but I don't see any reason why it wouldn't work. :)
Sam plz make a funfetti bday cheesecake ty
I do plan to make a birthday cake cheesecake in the near future, but in the meantime, I have funfetti cheesecake squares. :) sugarspunrun.com/funfetti-cheesecake-squares/#recipe
Question? How come you didn’t use a water bath? How does a baker know when to use a water bath and when not to?
I've perfected this so you don't need a water bath. It makes it easier. :)
@@SugarSpunRun yes much easier without the bath! I don’t have a full sized oven and the racks don’t move very smoothly so water baths are a challenge and I appreciate when I don’t need one! Thank you for the response 🙂
@hivona You’re welcome! Let me know how it turns out. 😊
I know you said that it’s important to use full fat cream cheese & not low fat for cheesecake to make sure that the cheesecake sets up well. However, I sometimes am curious to see what would happen if I use low fat for cheesecake & I would like to experiment this recipe with it & see what happens. If I am ever curious with changing a recipe up & doing it my way, I hope that you are okay with me experimenting due to my curiosity.
You can certainly give it a try to see how it goes yourself. 😊
Can I use spreadable cream cheese? In UK they don't have brick style cream cheese.
Spreadable cream cheese won't set up well. :(
yum. just missing cherries on top. :)
That would be sooo good! :)
Wawwwww Delicious ❤❤❤
Yum
Wow!!👏🏽👏🏽
Please what is the oven temperature?
325F
Hi Sam how are you I’m Laura I’m going to make this❤
I’m doing well! I hope you love this! 😊😊
First oreo brownies now this! Please stop, I can only do so much cardio in a day!
You need more hours in the day! 😉
Not going to lie you almost lost me with the almonds but then I remembered I wouldn’t be eating it anyways. I don’t like cheesecake but for the most part I don’t make anything for myself it’s usually for others.
Rip the glass 😀
🤣🤣
God Bless Sugar Spun Run 🙏🎂🍰
God Bless President Trump 🙏🇺🇲
Why do you always mourn not using your beautiful blue stand mixer? Why not just use the darn thing??
Just for fun :)
When exactly was it that the perfectly serviceable word 'tasty' was decided to be no longer good enough and was replaced by 'flavourful'? Bizarre. I mean why tbe hell are you making it if it isn't full of 'flavour'?!
I just prefer “flavorful”, or at least this day I did. Why would I be making it if it wasn’t “tasty”?