Gluten Free Pumpkin Streusel Cheesecake Bars 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 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. Makes 24 bars
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