Reviewed: Nov. 24, 2009

Loved this recipe. I made a few changes that the other reviewers recommended at it was great. I used a 9x13 dish and baked an extra 10 minutes. Also used yellow cake mix and 4 tablespoons of butter. Couldn't find pumpkin pie spice so I used cinnamon, cloves and nutmeg. Added cheesecake instant pudding to pumpkin mixture. Yum Yum

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Densie

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Reviewed: Nov. 22, 2009

This was SO good and SO easy to make! I did not put nuts on top and regret that. I think it was missing the crunch. Took it to a party a couple of weeks ago and still have people asking for the recipe. Very good!

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imateno

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Reviewed: Nov. 9, 2009

These are fantastic! I agree with other reviewers, there is nothing cheesecake about the taste. It pretty much tastes like pumpkin pie (which I love.) The recipe is super easy!

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Pinkie And The Chef

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Nov. 6, 2009

Have made this several times and it's always a hit.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Nov. 5, 2009

This is great! The whole family loves it. I will definately make it again.

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Kerri Crowe

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Reviewed: Nov. 2, 2009

This is a great dish to make for parties or holiday gatherings! I really don't know about the pound cake mix for the crust in the size pan that it calls for in this recipe, that did NOT work for me at all! I had to move down to a smaller pan and luckily it worked out, that is my only complaint.

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Sarah

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Reviewed: Oct. 27, 2009

Simply amazing!

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Julie

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Manhattan, New York, USA

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Reviewed: Sep. 24, 2009

made these for an Autumn bake-off and they won first place!!

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cyn/shell

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Reviewed: Dec. 24, 2008

I fixed this for my family xmas eve and they loved it. Although when I fixed it I took into consideration those thoughts by others and I added something. I made the recipe exactly as it calls for using the pound cake mix for the crust but added a box of instant cheesecake flavored pudding to the filling and made it that way. My family loved it.

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Brittani Nordheim

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Reviewed: Dec. 1, 2008

These were absolutely amazing. I made these for Thanksgiving this year and have been enjoying the leftovers in the days since. After reading some of the reviews, I went ahead and made the crust with carrot cake (as it was the only cake mix available to me in a UK grocery store) and left out the spice in the crust. I used quite a bit more melted butter than called for to get the consistency correct. I also used a 13x9 pan as I wanted the pumpkin layer a bit thicker. I left out the nuts as I'm not a fan. My husband and I absolutely LOVED the bars. It's a fool proof recipe!!

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Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

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Reviewed: Nov. 27, 2008

This was amazingly delicious ~ better than pumpkin pie!!! I used a yellow cake mix for the "crust". Yummers!!

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lisa-lu

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

This is a five star recipe! This will be the third thanksgiving I have made it and the second it has been requested. People who do not care for traditional pumpkin pie love it and people who love pumpkin pie love this version more!

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lunachick

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Reviewed: Nov. 24, 2008

Wonderful, easy, tasty dessert.

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BABYTY12

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 16, 2008

I'm not sure that I get the "cheesecake" part of this recipe, as it really does come out just like pumpkin pie, but this is a great way to feed a pumpkin dessert to a bunch of people. I used a carrot cake mix and about 4 T. of butter to get the crust right. I liked the flavors of this combo (carrot cake/pumpkin), and I did decrease the spices (mixed my own cinnamon/nutmeg/clove) to 3 tsp to compensate for the spices in the carrot cake mix. This was very easy to make and cooked up perfectly on my stoneware bar pan.

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Feb. 27, 2008

Husband and two oldest sons absolutely love these. Took them to a Christmas pitch-in at work, and they were the first dessert gone!

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Miss Staci

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Reviewed: Dec. 31, 2007

okay, not bad. i guess i was expecting something better because it was reviewed so highly. not as sweet as i would have liked. next time i would top with a cream cheese frosting, skip the nuts. thanks!

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shireen95

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Reviewed: Dec. 3, 2007

This is a perfect "Thanksgiving season" recipe to bring to autumn potlucks or turkey day celebrations. My mom and I make these every year using a small, rimmed cookie sheet. The result is thinner bars and lots of 'em. YUM!

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CurlyKel

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Nov. 27, 2007

Very easy to make and everyone seemed to like it. Perfect alternative to pumpkin pie. Next time, I might consider adding a little sugar to the liquid part of the recipe to make it a little sweeter, but that is just me. It was good as-is.

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Natalie R.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 26, 2007

This was the worst recipe I have ever made........I followed the recipe exactly written and I was truly disappointed...sorry......:(

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Ally

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

Living In: Perry, Michigan, USA

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Reviewed: Nov. 24, 2007

I made these for a thanksgiving dessert. My boyfriend's dad isn't a big sweets eater, but he LOVED them. He end up eating like 8 of them, lol. They were a big hit! And they were SOOO easy to make. Like others said...you do need to let them chill for at least a day before cutting them.

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