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Pumpkin Streusel Cheescake Bars




Source of Recipe


RC


List of Ingredients




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 tablespoon pumpkin pie spice

2 tablespoons whipping cream

2 eggs

Recipe



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.

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.

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