GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS

Gluten-Free Pumpkin Streusel Cheesecake Bars image

No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker® Gluten Free cake mix.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h50m

Yield 24

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Steps:

Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 17 g, TransFat 0 g