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Gluten-Free Pumpkin Streusel Cheesecake Bars

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By Betty Crocker Kitchens
Updated Jan 16, 2013
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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.

Gluten-Free Pumpkin Streusel Cheesecake Bars

  • Prep Time 45 min
  • Total 3 hr 50 min
  • Servings 24
  • Ingredients 9
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    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

230 Calories
13g Total Fat
2g Protein
26g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
230
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
190mg
8%
Potassium
65mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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