Butternut Squash Cheesecake Bars Gluten Free 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
BUTTERNUT SQUASH CHEESECAKE BARS (GLUTEN-FREE)
This recipe is for a 8 x 8 inch square pan, but if you would like to use a 9 x 13 inch pan for a larger company, please simply double all the ingredients. I served these bars with bourbon whipped cream (Whip 1 cup whipping cream with 2 Tbsp erythritol and then add 1 tsp bourbon and whip again.)
Provided by InnerHarmonyNutriti
Categories Bar Cookie
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Steam diced butternut squash until soft.
- Preheat oven to 300ºF.
- In a small bowl, combine graham cracker crumbs with melted butter.
- Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
- In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
- Beat in eggs, one at a time, until the eggs are blended.
- Add steamed butternut squash and pumpkin pie spice and beat again until blended.
- Transfer the mixture to the pan and bake in the oven for 45 minutes.
- Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
- When the cheesecake has cooled down, refrigerate for a few hours or overnight.
- Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
- Serve with nuts and whipped cream (optional).
Nutrition Facts : Calories 186.8, Fat 14.5, SaturatedFat 7.8, Cholesterol 79.3, Sodium 176.2, Carbohydrate 11.1, Fiber 0.8, Sugar 4.3, Protein 3.8
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