Reviewed: Feb. 21, 2012

This did not last long. Great Low calorie when use fit&active ingredients.

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Reviewed: Jan. 13, 2012

We absolutely love this recipe. I don't like cheesecake, but this is awesome. i can't even count the number of times we've made it. The crust is much better than traditional "pie crust" or "graham cracker crust", and it's thick enough to support the weight of the bar. The texture of the pumpkin/cheesecake filling is thick and smooth. It's very easy to put together, and bakes evenly. it's hard to wait for it to cool down to eat it. In a nutshell, it's simply delightful. Always a hit at pot lucks and family get togethers.

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prettygentle

Reviewed: Nov. 24, 2011

These are ALWAYS a hit with everyone in my office, and were the favorite dish of a large barbecue we hosted. It is very simple to make and great for any time of year.

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darcijo

Reviewed: Nov. 18, 2011

I followed some of the change recommedations, I used 2 packages of cream cheese instead of one, 4 eggs instead of 3, and I baked it in a glass 9X13 dish for 60 minutes. I stored it in the refrigerator at first, but it became too hard. When we left it at room temp., it maintained the flavor and was enjoyable to eat.

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kleeconk

Home Town: Meriden, Connecticut, USA

Reviewed: Nov. 16, 2011

I followed the recipe exactly except used yellow cake mix. These were excellent and everyone raved about them!

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jenznc

Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA

Living In: Holly Springs, North Carolina, USA

Reviewed: Oct. 30, 2011

Everyone Loved these. I made exactly as written except I made my own pumpkin pie spice with the recipe from this site...Pumpkin Pie Spice II. I will be making these again. Thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Oct. 22, 2011

Delicous!!! Everyone asks for the recipe :)

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Tami

Reviewed: Oct. 8, 2011

Abosolutely wondeful, I recently made this for my church potluck and had people RAVING about this, emailing and calling for the recipe! I didn't have a jelly roll pan so just used a 9X13 and it turned out awesome!

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jopartyof7

Reviewed: Mar. 30, 2011

This is the exact recipe from Eagle Brand!

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NANSYPANTS

Cooking Level: Expert

Reviewed: Jan. 30, 2011

Used yellow cake mix and added layer of cheesecake (recipe from cheesecake cookie cups). Used 2 more tbs butter for crust b/c it didn't seem crumbly enough. Cooked at 350degC for about an hour.

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