Reviewed: Nov. 21, 2009

FANTASTIC!!! If anyone tried to take my Pumpkin Cheesecake Bars away from me they'd have a fight on their hands!!! I liked my fillings thick so I did cook in a 8x8.I thought the crust was going to be too thick for my taste but I was wrong! Perfect match. I Followed directions to a T....except I only had pumpkin pie spice so I used that for all the spices it called for....my batter did have some tiny lumps of cream cheese even though I let it set out and get to room temp but it absolutly did NOT hurt the flavor. I couldn't help but to brush it with butter the second it came out of oven.....mmmm mmmm! These are deff staying around for many holidays to come!

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TroubleN10ac

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Nov. 18, 2009

This was fantastic! I doubled it but saved out 2 cups of topping and cooked the crust for only 10 minutes. I too added extra spice (a little nutmeg, cloves, ginger (1/8-1/4 tsp each), 1 tsp pumkin pie spice) and left the pecans a little more 'chunky'. It cooked for about 1 hour and 15 minutes.

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Erika

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Reviewed: Nov. 15, 2009

i followed the exact recipe and took it to work. all my coworkers loved it and asked me for the recipe. It was sooo good!

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NepGirl

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Reviewed: Oct. 24, 2009

These didn't taste Cheesecake-y enough for me - REALLY strong pumpkin flavor. My guests didn't even know they were supposed to be cheesecake. Next time I'd up the cream cheese and cut back the canned pumpkin. Also the texture was not as firm as cheesecake. They didn't taste bad, just not as expected.

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BELLAS682

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Reviewed: May 6, 2009

Delicious!

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Ralor

Cooking Level: Intermediate

Home Town: Bow, New Hampshire, USA

Living In: Meredith, New Hampshire, USA

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Reviewed: Feb. 10, 2009

I made these for a family dinner and everyone loved them. They were easy to make and they tasted great.

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Alisha

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

Living In: New Bern, North Carolina, USA

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Reviewed: Feb. 2, 2009

The crust is not good, it tastes like WAY too much flour. I think a graham cracker crust would have been way better with this. The filling is okay, just not "cheescake-y" enough for my taste. It was not firm enough.

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LUCYRICARDO

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

I made this recipe this evening for dessert. I read some reviews stating that there was too much crust compared to filling. I doubled the recipe and put it in a 9x13 pan and it was SOOOOOO PERFECT!!! The right amount of filling to crust. I did substitute smart balance for butter and splenda for the sugar.I had to bake it a few extra minutes though. GREAT recipe! Thanks!

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wholewheatbaker

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Reviewed: Jan. 9, 2009

these were amazing. i followed the recipe exactly except for low fat cream cheese. i would definitely make this again.

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brytness

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Reviewed: Dec. 24, 2008

5 stars for how easy it is. I recommend chilling before cutting. I made mine in two pans for super thin bars, i'm glad i did because it's really rich.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

They didn't have too much of a pumpkin taste which was good. Maybe cooked a little too long. Next time drizzle chocolate over the top and maybe coconut. Mine didn't look like picture.

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yummyT

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Reviewed: Nov. 28, 2008

Excellent! I've been searching for this recipe for years. My mom used to make these when I was a kid and they are fantastic. Thanks for sharing the recipe!

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PENPAK1

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Reviewed: Nov. 28, 2008

Great recipe! I took the advice of others and made less crust (using the measurements for 12 servings instead of 16). Try cooking this for 10 min instead of 15. I also used pumpkin pie spice and walnuts, which worked well. The filling does look awfully soupy, but the end result is awesome! These are definitely better the day after you make them!

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BP

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Reviewed: Nov. 26, 2008

Followed recipe exactly. These were really good, everyone enjoyed

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Nov. 18, 2008

I made this for a Thanksgiving lunch and everyone loved them. I made two batches and they were all gone.

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Marie

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Reviewed: Nov. 4, 2008

Wonderful! It looks pretty soupy when you pour the batter in, but comes out wonderfully tender and moist. This is a keeper!

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Chromis

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

Yummy! That's what I have to say abuot this recipe. Both my mom and I took some to work and now we are both busy printing out copys of the recipe for all our co-workers. Thanks for a great recipe!

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Rachel

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

This was good, I brought it to a party and everyone enjoyed. I even liked this and I don't care for cheesecake or pumpkin pie, the flavors mellowed each other out a little for me. i followed the recipe exactly.

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HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2008

Whoa these are quite delicious. Tastes like eating a mini-cheesecake. I read the review of the person who said she'd like more filling and less crust and made more filling. Good plan! Very decadent and still easy to put together.

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