As someone said before me: BUMMER! I just made these tonight for Thanksgiving tomorrow. First, these do not turn out as 'high' as they appear in the photo - makes them less pretty. I, too, had to bake them for an extra 10 minutes - at 25 minutes, they were still rather raw. I expected a dense, cheesecake flavor (I used Philly 1/3 less fat cream cheese), but it's really just like eating pumpkin pie, despite the addition of cream cheese. The crust/topping is sweet and I think it balances the not-so-sweet pumpkin nicely. I will make them again because they feed more than a pumpkin pie will, but they really aren't as awesome as I thought they'd be.