Gluten Free Pumpkin Streusel Cheesecake Bars

 Gluten Free Pumpkin Streusel Cheesecake Bars 285-x-225-Betty-Crocker-Pumpkin-Streusel.jpg

Author: Betty Crocker

Ingredients

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

Directions

  • 1Heat 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 13×9-inch pan, press remaining mixture. Bake 10 minutes.
  • 2In 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.
  • 3Bake 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.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

 

http://recipes.glutenfreeresourcedirectory.com/uid/423e4c57-6cf1-4fe6-867a-c92567591242/

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