Mine turned out excellent. I followed the recipe exactly as called for and everyone loved it. No problems with the crust. We did prefer it served cold when we had it the next night.
Pumpkin Cheesecake Bars
Lisa27 Posted: 11/18/09
EllenDeller Posted: 09/26/09
By reading reviews, I figured the crust was a problem, so I made a simple graham cracker crust instead. I halved the recipe (only two people at home now) but kept all the spices and vanilla. I used fresh pumpkin and a bit more than the recipe calls for, so that probably intensified the flavor. For half the recipe, I used four oz. egg substitute and one whole egg. It fit an 8x8 pan and cooked in the same amount of time. I saved a bit of the graham cracker crust mixture and used it plus the pecans for a topping. I also chilled these six hours in the fridge before eating. They were very good!
Guezzie Posted: 09/26/11
This is an incredibly high-maintenance recipe, and the payoff is not worth it. There must be some reason why you have to cook the flour, but I have no idea why. Then, you have to wait for it to cool down, which is not a speedy process, and drain the pumpkin. I don't exactly want to put the pumpkin I'll be eating against bleached paper towels or stain a nice cloth towel. It took me a long time to make and made my kitchen a huge mess. I don't mind spending a long time on a recipe if it's amazing, but these were very ho-hum. I wasn't really a fan of the crunchy topping masking the cheesecake-ness of the bars. Plus, I goofed and both packages of cream cheese I used were only reduced fat instead of one being fat free, so they should've been even better! Don't waste your time.
anyana Posted: 10/10/11
I have to agree with Guezzie - I am an avid baker and love pumpkin (and CL recipes)...but these were awful. Especially considering how much effort went into them. The crust didn't taste or crumble right, and the texture of the bars was just 'off.' They definitely tasted 'light,' and they were not worth the effort!