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Reviewed: May 31, 2008

I made this for a work potluck and received many compliments. After reading the recipe I figured that it would be a real crowd pleaser and boy, was I right! I followed the reciped to the T and it turned out perfectly. I was only able to refridgerate it for two hours so I put it into the freezer for one and had no problems. Delicious!

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beegrrl

	Cooking Level: Beginning Home Town: Mississauga, Ontario, Canada
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Reviewed: Mar. 26, 2008

Made these squares for a Mardi Gras party dessert. Everyone really enjoyed them.

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MADRAY7

	Cooking Level: Expert Home Town: Lockport, New York, USA Living In: Jacksonville, Florida, USA
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Reviewed: Jan. 10, 2008

This recipe is perfect! Don't change a thing! Everyone I've made it for has loved it. Very easy too!

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claire

	Cooking Level: Expert Living In: Zachary, Louisiana, USA
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Reviewed: Jan. 3, 2008

This recipe is a "keeper". I made this for dessert at a New Year's Eve party. Everyone LOVED it. Its nice cut up in squares because it is rich. My family loves the creamy light texture of the cheesecake and the luscious praline topping. I will definitly keep this on my "short list" of favorite desserts.

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bluevenice


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Reviewed: Jan. 1, 2008

Not bad...not good...just ok.

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MORUPE

	Cooking Level: Expert
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Reviewed: Dec. 17, 2007

I followed this recipe as directed with the exception of squeezing a bit of fresh lemon juice into the cream cheese mixture as I was having trouble zesting! These bars are SO tasty. It's a great dessert to bring to a big party since it can be cut into small squares giving you a large amount of servings. It's nice to be able to get a nice little taste of cheesecake without splurging on an entire piece. Definitely make the day ahead. These need to sit in the fridge overnight to be good and set up before slicing.

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Valerie's Kitchen

	Home Town: Sunnyvale, California, USA Living In: San Jose, California, USA
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Reviewed: Nov. 22, 2007

This was absolutely delicious. The crust is superb- I didn't find it too thick like another reviewer mentioned. I used one package of Neufchatel cheese. I also used half-and-half instead of heavy cream because I didn't realize I was out of heavy cream. It still worked very well. I took this to a Thanksgiving dessert buffet and everyone loved it and asked for the recipe. Was very easy to make too.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Dec. 17, 2006

Crust was MUCH too thick for a 9 x 13 pan, made this very hard to slice. If I was going to make this again, I'd definitely only make 1/2 of the crust part. Flavor was very good, though.

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SandieL.

	Cooking Level: Intermediate
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Reviewed: Dec. 14, 2006

This is absolutely the best cheesecake recipe I've tried. So rich and creamy. I make it for special occasions and it gets raves every time. Definitely a keeper.

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Anne in Florida


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Reviewed: Nov. 30, 2006

Yum! Simple to make, yet tastes great! The praline layer on top is a great twist on regular cheesecake.

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cookntaste

	Cooking Level: Expert Living In: East Greenville, Pennsylvania, USA
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