Gluten-Free Pumpkin Streusel Cheesecake Bars

  • Prep 45 min
  • Total 3 hr 50 min
  • Servings 24

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar
Calories
230
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
190mg
8%
Potassium
65mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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