Gluten Free Pumpkin Streusel Cheesecake Bars

 

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

• 1 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.
• 2 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.
• 3 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.