Reviewed: Oct. 18, 2009

Great recipe! I melted raspberry preserves in the microwave, then swirled the preserves into the cream cheese mix once i poured it into the pan! I'll definitely make this recipe again!

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rsxgirl

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Reviewed: Apr. 23, 2009

It went well with my cup of joe but I don't see myself making this again. It lacked the cheesecake taste and the crust was too doughy. The reviewer that mentioned adding a layer of blueberries is on the right track.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 5, 2009

These were yummy! I made exactly as written except didn't add walnuts (didn't have them) and these turned out really good. I wish I would have reserved more crust for the top, might double next time. It had a good 'praline' kind of taste to it. Thanks for sharing!

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Suzanne Phillips

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Reviewed: Feb. 22, 2009

Yummy, I added fresh blueberries on top of the cookie layer and then baked. Baked again with the cream cheese layer on top, delicious. Should have added more blueberries, though.

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Nov. 9, 2008

This is a great recipe. I didnt save any crumbs for the topping, I was afraid it would turn out looking like a sandwich or an oatmeal cream pie. I loved how it turned out this way too, a thick cookie crust and cream cheesy top. I put semi sweet chocolate chips in the cream cheese layer and it is good, but a bit overpowering. Might not use so many next time.

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LuLu

Cooking Level: Intermediate

Living In: Columbia, Mississippi, USA

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Reviewed: Jun. 28, 2008

delicious. tasted a lot like the inside of a danish. I didn't have any walnuts so i used quick cooking oats instead. worked perfectly.

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JESSTAGG

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Reviewed: Jun. 20, 2008

Really yummy! =). To give it more of a tropical/summer-like flavor, I omitted the egg and used a banana, and also used Dole's pina colada juice instead of lemon juice. I also did not use nuts--but only because I didn't have any! I made the cookie-part twice (using one mixture for the bottom and another for the topping). For the bottom one, I added a couple tablespoons cornmeal to try to get a little bit of a crunch, but I didn't do that for the top. It was delicious and I plan to make it again really soon!

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Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

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Reviewed: Jun. 10, 2008

This would be my second time making this. I used a 9"x13" pan and doubled the recipe; increased lemon juice 2 Tbsp. What I did differently this time was that after I'd poured the cream cheese mixture over the hot crust, I baked it at 300F instead of 375F. (My oven can get overheated than the temperature set. So, 325F should be good enough if your oven doesn't have temperature problem.) After the 20 minutes are up, I turned the oven off and left the pan of cookies in the oven with door shut for 1 hour 30 minutes. (But two hours should be fine as well.) This is what some people do when they make cheesecake. It prevents the cookie crust and cream-cheese layer from getting overdone. It also prevents the surface of the cheese layer from cracking. This yummy treat is best served when chilled. Enjoy!

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L.P.L.

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: May 26, 2008

Really really good bars. I used macadamia nuts rather than walnuts and lime juice instead of lemon juice.

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Theresa D. from Hawaii

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Reviewed: Aug. 24, 2007

I do not understand the rave reviews on this one. I used 3t lemon juice & still could barely taste it. It is also not very sweet & all you can taste is the cream cheese. I will not make this again but a word of advice, if you want stronger lemon flavor add lemon zest or extract. If you like your desserts sweet, I strongly recommend increasing BOTH sugars.

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paintinc17

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Reviewed: Aug. 18, 2007

Yuuuuummmmmmmmmmmmmy!! Wow this was wonderful..the entire family loved it. I used a 8x8 pan FYI DOUBLE THE FILLING!!! But it will turn out great!! Would have given 5 stars if the recipe had more filling

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ChemMajor

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Reviewed: Aug. 12, 2007

For some reason, this recipe did not turn out good at all. The edges burned and it seems like the cream cheese topping waasn't enough. The whole thing simply tasted burnt.

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Reny

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 9, 2007

All I have to say is YUMMY! These are my husband's new favorite! Thank you for a great recipe!

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Mar. 11, 2007

These weren't at all cookies, but were very good. I added white baking chocolate to the the cream cheese mixture and chocolate chips on top. The white chocolate was great but I think I'll leave out the chocolate chips next time. Yummy!

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BTittle

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Reviewed: Feb. 19, 2007

Awesome and easy! My 9 yr. old son and I made these for Dad on Valentine's Day. I used my food processor for the walnuts. The simple ingredients were great because we were snowed in so I had to use what was on hand. We'll definitely make these again.

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redhot

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Reviewed: Jan. 31, 2007

One word - YUM! I try to modify dessert recipes to reduce the sugar, so in this case I used baking Splenda in place of the white sugar, and splenda/brown sugar blend. I also used whole wheat flour instead of white flour. Of course it would have tasted better with the real thing but it was still delicious! I will make these again (and again, and again)!

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 20, 2006

This was SOOOO GOOD.... I followed the instructions EXCEPT after I removed the crust from the oven the first time I added a thin layer of caramel (32 individually wrapped caramels, unwrapped 5 tablespoons heavy cream) and then added my cream cheese filling... I also almost double the crust just so that the top could be completely covered... YUM!!!

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GreenEyedMammi

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Reviewed: Dec. 17, 2006

Very tasty. My co-workers loved this when I brought it to a holiday party. I made these in a springform pan to make them look more cheesecake-like. Also, I substituted pecans for the walnuts since that's all I had on hand at the time. For a more Christmas-y look, I also mixed in some red and green Christmas tree sprinkles into the cheesecake mixture and sprinkled them on top as well. The only reason I rate this a four is because the cream cheese topping came out very sweet; so I might try tweaking this a little to lessen the sweetness.

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STA12QUEST

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 15, 2006

These are a really good cheesecake substitute. However, not quite as good as real cheesecake. My only complaint is that it is a little too heavy and not as creamy as cheesecake. Otherwise, quite yummy!

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Squarg

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Reviewed: Nov. 3, 2006

delicious recipe, a hit at work. I changed a few things. I used sliced almonds and orange juice instead of the walnuts and lemon juice. I pulsed the almonds in a blender to create a finer texture. I also added 1 c. white chocolate chips to the cream cheese batter and topped it with 1 c. semisweet choc chips. Will definitely make again!

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LRP77

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Cream Cheese Cookies III

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