Thursday, October 16, 2014

Gluten Free Pumpkin Streusel Cheesecake Bars

I'm such a fan of desserts that give you a little help with starting with a mix.  I really like the Betty Crocker Gluten Free Cake Mixes.  I've used them for several of my desserts, like my Gluten Free Chocolate Toffee Trifle.  This recipe is courtesy of Betty Crocker, herself (she asked me if I thought this was a good dessert to do, and I totally encouraged her to put it out there).  These Gluten Free Pumpkin Streusel Cheesecake Bars are so yummy.  They are like a pumpkin cheesecake in a handy hand-held bar, with a nice added crunch of pecans in the crust and the topping.  Are you getting pumpkined out yet?  Is that possible?  I can't get enough pumpkin...good thing it really only comes out this time of the year, or I wouldn't stop baking.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

Recipe by: Betty Crocker
Recreated by: Goodies Gone Gluten Free
click here for Printable Recipe

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 Tbsp. pumpkin pie spice
2 Tbsp. Whipping cream
2 eggs

Heat oven to 350 degrees 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.  Let cool slightly.

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 cooled crust.  Sprinkle with reserved topping.  Bake about 35 minutes or until center is set.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Cut into bars.  Store in refrigerator.

Gluten Free Pumpkin Streusel Cheesecake Bars
Photo by Jeff Williams Photography

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