Gluten-Free Pumpkin Streusel Cheesecake Bars

Gluten-Free Pumpkin Streusel Cheesecake Bars
230 min.
24
170kcal

Suggestions


Indulge in the delightful flavors of fall with our Gluten-Free Pumpkin Streusel Cheesecake Bars! Perfectly crafted for those who crave a sweet treat without the gluten, these bars combine the rich, creamy texture of cheesecake with the warm, spiced essence of pumpkin. Each bite is a harmonious blend of flavors that will transport you to a cozy autumn afternoon.

Imagine a buttery, crumbly crust made from Betty's Gluten Free Yellow Cake Mix, topped with a luscious pumpkin cheesecake filling that’s both smooth and satisfying. The addition of pumpkin pie spice adds a fragrant warmth, while the pecans provide a delightful crunch that elevates the entire experience. These bars are not just a dessert; they are a celebration of seasonal ingredients that everyone can enjoy.

Whether you're hosting a gathering, looking for a sweet ending to a family dinner, or simply treating yourself, these cheesecake bars are sure to impress. With a preparation time of just 230 minutes, including chilling, you can easily whip up a batch to share with friends and family. Each bar is a mere 170 calories, making it a guilt-free indulgence that fits perfectly into any dessert spread. So, roll up your sleeves and get ready to bake a delicious treat that will have everyone asking for seconds!

Ingredients

  • 15 oz betty crocker's cake mix gluten free yellow
  • 0.5 cup pecans finely chopped
  • 0.5 cup butter softened
  • 16 oz cream cheese softened
  • cup sugar 
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • tablespoon pumpkin pie spice 
  • tablespoons whipping cream 
  •  eggs 

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • hand mixer

Directions

  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.
  2. Bake 10 minutes.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
  4. Add remaining ingredients; beat until well blended.
  5. Pour over warm crust.
  6. Sprinkle with reserved topping.
  7. 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

Calories170kcal
Protein4.67%
Fat65.97%
Carbs29.36%

Properties

Glycemic Index
6.55
Glycemic Load
6.11
Inflammation Score
-7
Nutrition Score
3.5700000278328%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg

Nutrients percent of daily need

Calories:169.88kcal
8.49%
Fat:12.84g
19.76%
Saturated Fat:6.81g
42.59%
Carbohydrates:12.87g
4.29%
Net Carbohydrates:11.68g
4.25%
Sugar:9.19g
10.21%
Cholesterol:44.31mg
14.77%
Sodium:118.91mg
5.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.05g
4.09%
Vitamin A:1345.63IU
26.91%
Manganese:0.19mg
9.52%
Vitamin B2:0.08mg
4.84%
Fiber:1.19g
4.76%
Selenium:3.12µg
4.46%
Phosphorus:40.99mg
4.1%
Vitamin B5:0.32mg
3.2%
Calcium:29.89mg
2.99%
Vitamin E:0.36mg
2.39%
Copper:0.04mg
2.14%
Vitamin B6:0.04mg
2.05%
Folate:8.11µg
2.03%
Zinc:0.29mg
1.93%
Magnesium:7.21mg
1.8%
Iron:0.32mg
1.76%
Potassium:58.99mg
1.69%
Vitamin B1:0.02mg
1.56%
Vitamin B12:0.08µg
1.4%