These cheesecake bars make use of premade refrigerated cookie dough for the base. I usually top with a dollop of whipped cream.
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! - 20 Nov 2008 (Review from Allrecipes USA and Canada)
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! - 18 Oct 2008 (Review from Allrecipes USA and Canada)
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! - 27 Nov 2009 (Review from Allrecipes USA and Canada)