Reviewed: Oct. 27, 2010

Really good, creamy texture, not as dense as cheesecake, more like pumpkin pie.

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Reviewed: Oct. 9, 2010

I made this recently for my husband, who really loves pumpkin pie (I'm not personally a big pumpkin pie fan). He absolutely loved it, and said it's the best dessert he's ever eaten. The next day it was served with whipped cream at a family gathering, and everyone there loved it. I tried it and also thought it was great, even though I don't generally care for pumpkin pie. Before making it, I read some of the other comments that indicated the final product was not really very "cheesecake-like". I wanted to make something basically like a pumpkin-pie flavoured cheesecake, so I made a few changes to the recipe, and it turned out exactly like I wanted. I added an extra package of cream cheese (I used two 250g packages) and an extra egg (for a total of three eggs in the batter, plus the one in the crust). I also added about a teaspoon of vanilla to the batter. For the crust I used a Duncan Hines French Vanilla cake mix, and I made it in a metal 9" X 13" pan (I sprayed the pan generously with cooking spray and had no trouble getting the cake out of the pan). I omitted the pecans as we don't like nuts. I baked it for about an hour.

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leeskiweeski

Reviewed: Oct. 9, 2010

These are so-so. Tastes more like pumpkin pie...couldn't detect anything resembling cheesecake. Also, really did not like the crust at all...in my opinion, the use of the pumplin pie is a bit heavy-handed. Will not make again.

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lilacwine808

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Oct. 9, 2010

Everyone loved this recipe! Thanks!

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Manderz

Cooking Level: Beginning

Reviewed: Jan. 9, 2010

I thought I would love these given the reviews, but I wasn't impressed. It tasted just like pumpkin pie (as the reviews said) and the crust didn't seem to go with the rest of the dessert--maybe because my taste buds were expecting pumpkin pie! I wish I had added the cheese cake layer one of the reviewers suggested. I doubt I would bother to make this again.

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deanna

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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citymom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Tampa, Florida, USA

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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Trish-a-Licious

Cooking Level: Expert

Home Town: Bayonne, New Jersey, USA

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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dianneher

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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IROCENNYL

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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