The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2009
This is the second time I have made this. The first time I had pound cake mix and the this time I didn't have any so I used a butter cake mix. I definitely liked the pound cake better. I also added a 1/2 tsp. of vanilla to the batter as another reviewer suggested. Also instead of chopped pecans I sprinkled ground pecans on top which I liked alot. Very good recipe!
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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 21, 2009
This was soOOO delicious and I don't like Pumpkin pie at all! I used (French Vanilla Cake Mix) instead of pound cake, the flavors together mixed so well. Other than that, I didn't change a thing! Thanks for a wonderful yummy pumpkin recipe that I can enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 16, 2009
Loved it! Brought to a get together and everyone loved it! Made with yellow cake mix and was perfect. Will make again! I accidentally used squash I had in the freezer instead of pumpkin, but you couldn't tell.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 14, 2009
Ditto to many reviews - I wouldn't call these cheesecake bars. But they're delicious. Because they taste like pumpkin pie, I couldn't help but top it with whipped cream and a dusting of pumpkin pie spice. I also did the 9x13 recipe but otherwise left everything the same. Delicious. I dare say I liked these even better than pumpkin pie. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2009
I've made these twice in the past month. The first time, I crushed a box of gingersnaps and added some melted butter to make the crust. The second time, I followed the directions and used a pound cake mix. I much prefer it with the gingersnap crust. The pound cake became a rock in the pan; a tasty rock, yes, but still a rock. The gingersnap crust gave it that little something extra to make it extraordinary. Three stars with the pound cake, five stars with the cookies. Thanks for sharing, Angie!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 25, 2009
I brought these into work, everybody raved and wanted the recipe so that is why I give them a 5 star rating. I also agree with using a 9x13. I will be making these again very soon!
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Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 19, 2009
My family and friends absolutly loved this. I didn't change a thing and it got rave reviews.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 14, 2009
This was really good. A hit at a bonfire I had. I did put it in a 9 x 13 pan and it was perfect.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 13, 2009
These were way below average IMO. As another reviewer did, I used a 9x13 pan in lieu of the suggested jelly roll pan, but I can't believe that would've been the difference. The crust was dry and that really detracted from the taste overall. Maybe needed more butter? Maybe if I'd drowned the whole thing in whipped cream? Also, these weren't "cheesecake" at all. I won't make these again. There are way better recipes out there for pumpkin desserts.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 8, 2008
Easy and delicious! Comments stated that they prefer this to the traditional pumpkin pie!
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Cooking Level: Expert

Home Town: Roselle, Illinois, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 27, 2008
My whole family loved these bars. I made them in a 9x13 pan versus the jelly roll pan. I sent some to school for my son's class and all the teachers and kids wanted the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2008
I was a little dissapointed by this recipe. After letting mine cool and then putting them in the fridge the crust was rock hard the next day and extremely difficult to cut. I would recommend letting them cool, cutting them, THEN put them in the fridge. I also found them too rich for my taste but should be expected though all the condensed milk and cream cheese. Will try another recipe next time.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 22, 2008
i think i like this better than pumpkin pie! i used yellow cake mix, left out the pecans, and added a pinch of clove to the pumpkin mix. excellent!
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KR
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Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 31, 2008
I also used a yellow cake mix and a 13 x 9 pan. It was easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 28, 2008
A word to the wise: Do not try to economize this recipe; it just doesn't work. In a pumpkin pie, you can substitute the less expensive evaporated milk & sugar for sweetened condensed milk. DO NOT DO THIS. You cream cheese will end up nasty and gritty. I made this mistake the first time I made the recipe. Also, two bars of cream cheese works better than one. I omitted the nuts-- no need for them. I topped this cheesecake with a sour cream/brown sugar/vanilla mixture-- tastes great. I'm taking this one to church!
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Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA
Living In: Rossford, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 28, 2008
This is a fabulous recipe and it's even better using gingerbread cake mix instead of pound cake and then putting the pumpkin pie spice in the cheesecake filling. It really gives it a great flavor with the gingerbread crust! I didn't change the rest except to omit the nuts. My father in law hates cheesecake but thought these were great (since we told him they were "pumpkin bars")!!
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Cooking Level: Expert

Living In: Gahanna, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 15, 2008
Everyone at my house really liked these. I think next time I will adjust the recipe to include the pumpkin pie spice in the pumpkin mixutre to break up the condensed milk flavour that runs through the pumpkin portion of this recipe. Very good taste overall.
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Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA
Living In: Glendale, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 13, 2008
These are great! I love the flavor and creaminess. I used parchment paper instead of cooking spray and had no problems. I did have a hard time getting the crust to thin out evenly in the jelly roll pan. I think next time I will try the 9x13 method. Thanks!
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Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA
Living In: Jonesboro, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 4, 2008
Very Good! My family really enjoyed it. Once it chills in the refrigerator, it gets much thicker. It kind of reminds me of a cheesecake dessert, rather than cheesecake itself. I would think you could add more cream cheese and extra eggs if you wanted more of a cheesecake texture. On the other hand, I would think adding more pumpkin would give it more of a pie texture. This recipe could be changed to fit whatever taste you are looking for. *** I will make this recipe again and may try some modifications to change the texture in different ways. Thank you for sharing.
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Living In: Punxsutawney, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 2, 2008
This is definitely a delicious recipe. I read reviews before I baked it for the first time and decided that I needed to make it more "cheesecake-y" the first time around. I bought a box of No-Bake cheesecake mix and just mixed it in with the pumpkin. It still turned out delicious but was not as cheesecake-y as I had hoped. I felt it was missing something. Next time, I'm going to add a layer of cream cheese on top after it comes out of the oven and cools and sprinkle the pecans on that. This is a great recipe for the pumpkin lover.
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