Reviewed: Nov. 27, 2009

I was a little scared to make this because it was for my family, but I'm glad I did. My Aunt Martha (who is the goddess of baking) even said it was absolutely delicious! Here's some tips though: Add a little more pumpkin spice. Not too much to overcome the cheesecake flavor, but to make it really burst in your mouth. Grease the pan (obviously). And cut it TWICE: once about twenty minutes after its baked and setting, and the other time about four hours after you put it in the fridge. It'll help getting it out. The cookie wont stick to the bottom if you let it cool before you pour the pumpkin in. And this tastes wonderful with whipped cream. :] I was going to put a picture up, but everyone snatched it before I could get a piece to myself!

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YesterdaysDessert

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 26, 2009

I was really nervous to make these after reading the last few reviews, but I am happy to report that they were a huge hit! So, I only baked the crust for 10 minutes, I doubled the pumpkin pie spice and I cut them into squares before totally cooling. Also, I cooked for 30 minutes, then turned off the oven and left them in for another 20 or so minutes. It is always so hard for me to tell when cheesecake is done! I WILL makes these again and will probably add more spice (maybe a little nutmeg and cinnamon). My SIL who doesn't eat dessert ate one and took one for the road, and my MIL raved about the crust. Thanks for the great recipe!

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 23, 2009

Cut the squares BEFORE cooling!!! I made this for a work luncheon and it was a disaster, but only because the crust/cookie was like (attempting) to cut through a layer of bricks. I cut one batch before it chilled completely and it cut perfectly but once I chilled it to set the cheesecake, it was impossible to slice. What I was able to rip from the whole cake still tasted great but was just too difficult to slice to make it a success.

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ThePeej

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Reviewed: Nov. 18, 2009

Sorry I can't rate this recipe very high. No one at the Thanksgiving potluck thought they were very good at all. I guess maybe I messed something up but not sure what. The bottom crust was rock hard and the filling was pasty. I have a pretty good reputation for bringing good desserts and this one was definitely a flop - sorry. Will not be making again....

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STRAWBERRY02

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Reviewed: Nov. 1, 2009

This was really good. The whole family liked it. I could only find a 16.5 oz cookie dough so I used the whole thing. I was kinda worried about using the whole bag of cinnamon chips but did it anyway with no regrets. I used a heaping teaspoon of pumpkin pie spice and I think it could have used a little more. HINT - I can only find cinnamon chips around the holidays with the baking goods/chips so be sure to stock up when you see them.

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BUSYCOOK

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Wow, I love these bars! The cookie crust, the cinnamon chips and the creamy cheesecake all make this an awesome recipe. My hubby took them into work and his co-workers all raved! I've never used cinnamon chips before, and I'm glad I did because they are wonderful in this recipe - definitely use them if you can find them! I had a 16.5 oz. package of sugar cookie dough and just used the whole thing. Be sure to grease the pan!! The only other change I made was to double the pumpkin pie spice. Great recipe!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Oct. 12, 2009

Made these for a football party we were having this weekend and everyone LOVED them and everyone went home with the recipe! I used 1.5 pkgs of Pillsbury Sugar Cookie Squares and they were great, but next time I am going to add a little more cream cheese than called for. The pumpkin kind of overwhelmes the cheesecake taste, but they are still one of the best desserts I've made in a while! Not too heavy either!

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JenniPip

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Reviewed: Feb. 26, 2009

These were a HUGE hit with the people at church a week ago. I couldn't find the cinnamon chips, so I used peanut butter chips. I also used a little more of the cookie dough, so the crust was a tad thicker. And I had fresh pumpkin, so that's what I used. Thank you so much for sharing this recipe!

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Littlelentil

Cooking Level: Expert

Home Town: Lima, Lima, Peru

Living In: Vienna, Virginia, USA

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Reviewed: Dec. 16, 2008

I needed something different to make for a Christmas luncheon at work. I am so glad I made these squares. I was not able to find cinnamon chips so substituted ground cinnamon. I also was unable to find sugar cookie dough do to all the "santa" cookies being made, so I substituted chocolate chip cookie dough! What a hit at the luncheon! Several co-workers have asked for the recipe. I will definitely make this again!

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C. Dennis

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Reviewed: Nov. 28, 2008

This was a great recipe!! I was a little worried about halfway thru though. I used a glass dish to bake in and the sugar cookie dough bubbled up a lot, I thought I had done something wrong. It turned out SO GOOD!!!!!!!!! I am definitely making this again without a doubt!! Only thing I changed was I substitued reg. cinnamon for the cinnamon chips!! It turned out GREAT!!

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JMil68

Cooking Level: Beginning

Home Town: Manville, New Jersey, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 20, 2008

These were excellent! I made just as the recipe stated, but substituted a little over 8oz of fresh pumpkin puree for the canned pumpkin. Cheesecake can be a little difficult in terms of knowing when it has been baked long enough, but this recipe turned out perfect after baking the filling for just 30 minutes. I did use a 9.5" X 13.5" pan as opposed to 9 X 13, and used the entire container of sugar cookie dough (which turned out to be a hair less than the 16oz stated in this recipe). As the previous review stated, make sure to spray the pan before you press in the cookie dough, or you will have a difficult time getting them out. These were definitely a hit with everyone I work with!

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CRYSEL

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Lynnwood, Washington, USA

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Reviewed: Oct. 18, 2008

A friend made this and it was very good...the instructions did not say to spray the pan (definitely do this)...otherwise, great recipe. Thanks for posting!

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