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I will be making Pumpkin cheesecake bites for Halloween using this recipe. I already made a trial batch and it came out quite nicely, except for the fact that cutting it into bars was a little difficult. What's the best way to do it?

Also, the tasters preferred that I skip the top layer of flour/nut mixture and this will make the cutting up more difficult as the top will have a creamy texture.

Would freezing it beforehand help?What's the best tool to use?

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    It's not just cream cheese. The egg, in particular, should bind it enough that you can cut it. Oct 26, 2012 at 19:59
  • @PeterTaylor: I didn't mean that the topping will be just cream cheese.. I meant that it has a creamy texture..Will edit now Oct 26, 2012 at 22:23
  • Whatever you do, don't freeze the cake. I've done it and the bottom will become soggy. Oct 26, 2012 at 22:50
  • @BaffledCook, good I asked here then, because a lot of people were suggesting it.. Oct 26, 2012 at 23:38

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My grandmother's favorite method for cutting cheesecake is dental floss. Waxed or unwaxed shouldn't matter, though waxed may help keep cake from sticking too much. Just be sure not to get a flavor!

Grip the ends tightly, the way you would if flossing your teeth and pull evenly down through the cake. Then release one end and pull the floss through the cake. Do NOT pull the floss back up. Repeat as necessary until you have the size pieces you want.

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    Dental floss, or cheese wire... Oct 26, 2012 at 18:54

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