Reviewed: May 19, 2009

Very rich and decadent - nice presentation. I made them for a teacher luncheon and received lots of compliments. I liked that I could make this ahead of time, leaving little to be done before serving - broke it into shifts based on the layers needing to cool. A few hours before serving, I sliced them into squares, left them in the 9x13 dish and froze them. Took them out (few hours later) drove to school, put them on the platter and they held up well, as teachers took shifts to eat (otherwise, the praline layer would have been pretty runny by then.)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

Really good! Very rich. Agree that the "crust" is too thick. Either use a larger dish, or cut it down. If you like pralines and cheesecake, you cannot go wrong with this recipe...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TEB1015

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

beegrrl

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

claire

Cooking Level: Expert

Living In: Zachary, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bluevenice

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MORUPE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SandieL.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful