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
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Void Phoenix
[email protected]These bars sound delicious!
Humaira Zaman
[email protected]I love pumpkin cheesecake!
Pawandeep Yadav
[email protected]These bars are perfect for fall!
Hussain Jutt
[email protected]I'm going to make these for my next party.
Its Meenal
[email protected]These look amazing!
Blessing Alex
[email protected]I can't wait to try these!
sojon mia
[email protected]These were the best pumpkin cheesecake bars I've ever had!
M Ahseeb
[email protected]I will definitely be making these again!
J A
[email protected]These were so easy to make and they turned out perfect!
Usman Umar
[email protected]These bars were delicious! The crust was crispy, the filling was creamy, and the topping was crunchy.
Billy Hargis
[email protected]These were a great hit at my party! Everyone loved them.
Arsalan Osman
[email protected]These cheesecake bars were easy to make and turned out great! The crust was the perfect balance of crispy and flaky, the cheesecake filling was creamy and smooth, and the streusel topping added a nice crunch.
Tatiana Gray
[email protected]I made these for my family and they loved them! The crust was flaky and buttery, the cheesecake filling was creamy and smooth, and the streusel topping was perfectly crunchy. I would definitely recommend this recipe!
Eric Maloy
[email protected]These cheesecake bars were a bit too sweet for my taste. The crust was good, but the cheesecake filling was overly sweet. The streusel topping was also very sweet. I would recommend reducing the amount of sugar in the recipe.
lethabo khoza
[email protected]I love pumpkin cheesecake, and these bars were no exception. The crust was crispy and flavorful, the cheesecake filling was creamy and smooth, and the streusel topping was the perfect finishing touch. I will definitely be making these again!
Cookie Gamer
[email protected]These cheesecake bars were easy to put together, but they were not very flavorful. The crust was bland and the cheesecake filling was not very tangy or sweet. The streusel topping was also not very flavorful. I would not recommend this recipe.
Rehan Anwar
[email protected]I'm not gluten-free, but I made these bars for a friend who is. They were so good that I didn't even miss the gluten! The crust was flaky and buttery, the cheesecake filling was smooth and creamy, and the streusel topping was perfectly crunchy. I'll
Thimna Pele
[email protected]These pumpkin streusel cheesecake bars were a hit at my Thanksgiving party! The gluten-free crust was easy to make and held together well. The pumpkin cheesecake filling was creamy and flavorful, and the streusel topping added a nice crunch. I will d