Pumpkin Cream Cheese Bars
Total TimePrep: 15 min. Bake: 35 min. + chilling
I made this using Stevia, no one knew. We loved it, I took it too work too. It was a big hit.
This recipe is sooo delicious. Made a slight change. I used 1 can of sweet potatoes !!!How devine. !!!
This was so easy to make that my 11-year old helped and did half of it - used Imperial margarine instead of low-fat and a little more than what the recipe called for. Also I took the advice of baking the crust for 15 mins and cooling it before adding the filling. It turned out perfect and everybody thought it was delicious! Can't wait to find a recipe for chocolate mint version for Christmas!
I used Gluten Free graham crackers and stevia instead of sugar. Nobody knew ;)
I used this recipe for a tailgating party. It was simple to make, tasted great, and was a huge hit at the party!
This is Awesome ! I am making it a Christmas party tomorrow.
I love cheesecake, and this was an easy and very tasty version. It had just the right amount of pumpkin pie flavor. After reading the previous reviews that the crust fell apart, I added more butter to the crust and didn't have any trouble keeping the crust together when cutting.
We really enjoyed this recipe, I agree with the last comment that the crust was too crumbly. Even though it would be a bit higher in calories, I would use regular butter or margerine and a little more of it. I would also bake and cool the crust instead of just refrigerating it. I also like my cheesecake a little thicker so I would make it in a smaller pan, perhaps a 9 inch square pan.
Nobody guessed it was low fat. Tasted good - no problems with the crust that were mentioned in another review. I liked it better with whipped cream in place of the nut.
Nobody would have guessed this was such a low fat recipe. Very good and eash to make. I used whipped cream on top instead of nuts.