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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Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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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Reviewer:

sthompsen

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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Reviewer:

dgessner

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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Reviewer:

92DORE

Cooking Level: Intermediate

Reviewed: Dec. 8, 2008

Easy and delicious! Comments stated that they prefer this to the traditional pumpkin pie!

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Reviewer:

MICHELEOT

Cooking Level: Expert

Home Town: Roselle, Illinois, USA

Living In: Raleigh, North Carolina, USA

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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Reviewer:

Cook4Wolves

Cooking Level: Intermediate

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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Reviewer:

Kathleen

Cooking Level: Beginning

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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Reviewer:

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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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Reviewer:

mepreacherswife

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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