These were amazing!!! I made a few changes but nothing big....a little cinnamon....almond extract....a tablespoon each of brown sugar and white sugar...my new favorite breakfast item!! My husband kept high fiving me the whole time we were eating....also garnished with whipped cream, chopped almonds and cinnamon...IHOP eat your heart out!!!

Reviewed On: Apr. 16, 2011

WOWZA!!!! this was amazing and not a bite left the next day!! I had to rate this to help knock this recipe back in the 5 star category. It seems like the people who rated this poorly had problems with the consistnecy of the cheesecake. I am not sure if this was due to error on their part or not, but I made this almost identical to the recipe and it was perfect. I made 2 minor changes. I only used 1/2 cup of guinness because previous ratings said it was too runny. I think if I had used 3/4 cup it would have been just fine however!! I also baked closer to an hour. After it baked, I left it in the oven for approx 30 minutes with the door ajar and then put in the fridge for 4 hours. It set up perfectly!! I to put a pan of water on the rack below instread of a waterbath. I decorated with crushed snickers and chocolate chips and served with cool whip and ice cream...HOLY MOLY!! It was to die for!! I encourage those who rated it poorly to try again!!

Reviewed On: Mar. 18, 2011

These are very good!! I love almond flavoring so they were right up my alley. I halved the batch and made a small pan and cooked them for about 25 minutes and they were perfect. I had made a regular batch prior and followed the instructions of others and cooked them for 30 and to me they were too done. They came out of the oven looking perfect, but after they cooled they hardened up a bit....still good though! Next time I make them I am going to double the batch and make them in a bigger pan so I get a thicker bar. I think it is going to take a few tries to figure out the perfect temp and perfect pan, but the recipe is spot on!

Reviewed On: Apr. 29, 2010