Gluten-Free Pumpkin Streusel Cheesecake Bars -Take 2

  Couldn’t get Betty’s web site to cooperate so I put up this recipe for your conscience. Thanks. 
Prep Time45 MIN                               Total Time3 HR 50 MIN       Servings24

Ingredients

1box Betty Crocker™ Gluten Free yellow cake mix 
1/2cup finely chopped pecans

1/2cup butter, softened

2packages (8 oz each) cream cheese, softened

1cup sugar

1cup canned pumpkin (not pumpkin pie mix)

1tablespoon pumpkin pie spice

2tablespoons whipping cream

2eggs

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 13×9-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.

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