Gluten-Free Pumpkin Streusel Cheesecake Bars

Name: Gluten-Free Pumpkin Streusel Cheesecake Bars
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 237 milliliters canned pumpkin (not pumpkin pie mix); 454 grams packages each) cream cheese, softened; 2 eggs; 118 milliliters finely chopped pecans; 1 Tbsp pumpkin pie spice; 237 milliliters sugar; 2 Tbsps whipping cream; 1 box Betty Gluten Free yellow cake mix

This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 239 calories. From preparation to the plate, this recipe takes around 3 hours and 50 minutes. A mixture of pumpkin pie spice, pumpkin, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Cake Mix

Butter

Pecans

Equipment you will use

Blender

Bowl

Oven

Frying Pan

Bake 10 minutes.

Equipment you will use

Oven

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Add remaining ingredients; beat until well blended.

Pour over warm crust.

Ingredients you will need

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.

Equipment you will use

Oven