Gluten Free Pumpkin Streusel Cheesecake Bars Recipes

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GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS



Gluten-Free Pumpkin Streusel Cheesecake Bars image

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

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

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

PUMPKIN STREUSEL CHEESECAKE BARS



Pumpkin Streusel Cheesecake Bars image

Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 24

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs
1/3 cup chocolate topping
1/3 cup caramel topping

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
  • Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
  • Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 0 g

PUMPKIN CHEESECAKE BARS WITH STREUSEL



Pumpkin Cheesecake Bars with Streusel image

A very special pumpkin bar for when a bar is more convenient than a pumpkin cheesecake.

Provided by DACIF

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h20m

Yield 48

Number Of Ingredients 12

2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup butter, softened
1 teaspoon baking soda
¼ teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 cup pumpkin puree
⅔ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
½ teaspoon pumpkin pie spice
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.
  • Combine flour and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan.
  • Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.
  • Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.
  • Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.
  • Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 12.3 g, Cholesterol 28.2 mg, Fat 9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 109.9 mg, Sugar 7.5 g

GLUTEN-FREE APPLE STREUSEL CHEESECAKE BARS



Gluten-Free Apple Streusel Cheesecake Bars image

Challenged with a sweet tooth on a gluten-free diet? Try our yummy apple bars thanks to Betty Crocker® Gluten Free cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free yellow cake mix
1/2 cup cold butter
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/3 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • Place cake mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth.
  • Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
  • Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 18 g, TransFat 0 g

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