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Gluten-Free Pumpkin Streusel Cheesecake Bars

Gluten-Free Pumpkin Streusel Cheesecake Bars
  • Prep 45 min
  • Total 3 hr 50 min
  • Servings 24
No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker™ Gluten Free golden cake mix.
May 11, 2018

Ingredients

  • 1 box Betty Crocker™ Gluten Free golden cake mix
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter, softened
  • 2 packages (250 g 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

  • 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 centre 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.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 24 bars
Calories
230
Total Fat
13g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
50mg
Sodium
190mg
Total Carbs
26g
Dietary Fiber
0g
Sugars
17g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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