Best 3 Gluten Free Pumpkin Streusel Cheesecake Bars Recipes
Indulge in the symphony of flavors and textures with our delectable Gluten-Free Pumpkin Streusel Cheesecake Bars. These divine treats are a harmonious blend of a creamy, velvety pumpkin cheesecake filling nestled upon a crisp, buttery gluten-free crust and topped with a tantalizing streusel crumble. Dive into the delightful Pumpkin Swirl Cheesecake Bites, where pumpkin and cream cheese swirl together in a luscious dance, encapsulated within a delicate, gluten-free crust. Experience the rustic charm of our Gluten-Free Pumpkin Cheesecake with Gingersnap Crust, a classic reinvented with a delightful twist. And for a taste of autumnal bliss, embrace the Gluten-Free Pumpkin Cheesecake Parfaits, where layers of creamy pumpkin cheesecake, velvety whipped cream, and crunchy graham cracker crumbs create a captivating symphony of textures and flavors. Each recipe caters to those with gluten sensitivities, ensuring everyone can savor the joys of these delectable pumpkin treats.
Let's cook with our recipes!
GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS
No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker® Gluten Free cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 24
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 17 g, TransFat 0 g
PUMPKIN CHEESECAKE BARS WITH STREUSEL
A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake.
Provided by DACIF
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
- Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
- Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
- Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
- Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 12.3 g, Cholesterol 28.2 mg, Fat 9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 109.9 mg, Sugar 7.5 g
GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, these delicious pumpkin bars are gluten free and topped with yummy cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with whisk until smooth. Stir in flour blend, baking powder, baking soda, salt, cinnamon, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. If necessary, beat in milk 1/2 teaspoon at a time until desired consistency. Spread frosting over bars; refrigerate 30 minutes before cutting for frosting to set. Cut into 8 rows by 6 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 19 g, TransFat 0 g
Tips:
- For a richer cheesecake filling, use full-fat cream cheese and sour cream.
- To make the streusel topping extra crunchy, use a combination of brown sugar and granulated sugar.
- If you don't have a food processor, you can make the streusel topping by hand. Just use a pastry blender or two forks to cut the butter into the flour and sugar mixture.
- Be sure to chill the cheesecake bars for at least 4 hours before serving. This will help them set properly.
- When you're ready to serve the cheesecake bars, top them with whipped cream, fresh berries, or a sprinkle of pumpkin pie spice.
Conclusion:
These gluten-free pumpkin streusel cheesecake bars are the perfect fall dessert. They're easy to make, delicious, and sure to impress your guests. So next time you're looking for a special treat, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
