Definitely double this recipe if using an 8" pan! In order to fill a 9 x 13" pan and have plenty of the cheesecake filling, I quadrupled the filling ingredients and it still came out well. The only change I made while mixing such a large batch was to use only 2 eggs. Previous reviews mentioned that it would be too "egg-y" otherwise. The crust is a nice change from the usual graham cracker or cookie crumb crusts. Of course, the baking time for the filling was also much longer because of the greater amount. We topped it with cherry pie filling, but I would love to try this with mini-chocolate chips or a raspberry swirl. This recipe is one I'd make again when a cheesecake craving hits.

Simple & quick preparation using ingredients most everyone has on hand. Like others, I used regular milk instead of the evaporated and found the end result was definitely creamy & chocolately. Perfect brownie frosting!

This is definitely tender! Like other reviewers, I tweaked it a bit to enhance the flavor. I added a packet of brown gravy mix and increased the water to total one cup. Also added sliced celery and liberally sprinkled a salt free all purpose seasoning that includes parsley, basil, red pepper & thyme over the meat before adding the liquid/soups.

A flavorful cookie! I did not use chocolate chips or nuts, instead I increased the M&M's to one heaping cupful. A word of warning, these cookies SPREAD. I might be tempted to add a little more flour or perhaps use a 1/2 butter - 1/2 butter flavor shortening combination to see if that makes a difference.

Very good. Made this for dinner this evening, and it is most definitely moist & juicy! I followed the recipe as written, but added several shakes of McCormick's Salt Free All-Purpose seasoning (contains basil, parsley, oregano, thyme & garlic) over the top of the bird prior to cooking. The skin cooked up flavorful & crisp. It made for a nice, fuss free meal.

These are so simple to prepare, yet they present so beautifully for a cookie exchange or holiday gathering. I made them exactly as the recipe states and was very pleased with the results.

Excellent & easy. The perfect soup for a crisp, fall day! I just finished making a batch and am very pleased with the finished product. I used extra sharp cheddar (and since I had a little monterey jack left over in the fridge, I added it as well), and chopped one large carrot for color. My husband claims it tastes every bit as good as the Panera soup.

Tangy! Simple preparation & ingredients. This tastes just like my favorite side at a local BBQ restaurant. I used three large cucumbers and had more than enough liquid, so next time I'll use four. The recipe could easily be doubled to make a large batch for those summer family cookouts.

This recipe has become a holiday staple in our house! I use a 14 oz. box of crackers and increase the oil to 1/2 cup. I've not noticed any additional "greasiness" with the doubled amount of oil... instead it allows the crackers to be coated more evenly as noted by another reviewer.

I gave this recipe 5 stars because it's so simple & user friendly. There have been other PB cookies that I've felt tasted better & had a better cookie consistency... but these are definitely first runner up! As many reviewers already noted, the cooking time has to be increased. I baked mine for 13 - 15 minutes and let them cool on the cookie sheets before removing (less breakage that way). A popular variation is to use the 'Dark Chocolate Dreams' peanut butter from Peanut Butter & Co... the end result is a chocolately peanut butter cookie that goes super well with a tall glass of milk! Mmmm!