Really good. I made a couple changes based on all of the reviews. I wanted more of the pumpkin filling but only had one pkg of cream cheese, so I halved the crust mixture and kept the rest the same. I baked in a parchment paper lined loaf pan. Came out easily and cleanly and cut into thick little cubes...perfect little bite sized treats. One note, I did not allow the crust to cool before pouring in the cheesecake batter...didn't seem necessary. Also because of thickness cooked for about 42 minutes. Will make again, next time I think I won't reserve any crust for the topping, kind of unnecessary in my opinion and the flour makes it not as nice looking and hides the pretty cheesecake color underneath
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Really good. I made a couple changes based on all of the reviews. I wanted more of the pumpkin...