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November 23, 2011

Fall Favorite- Pumpkin Streusel Cheesecake Bars

2 things I LOVE- anything pumpkin & anything with cream cheese so when I came across this recipe online I knew I HAD to make them for Thanksgiving. I made a test batch on Saturday and my family LOVED them so much that I am making a DOUBLE batch for tomorrow.... ENJOY!


1 box Hodgson Gluten Free yellow cake mix
1/2 cup finely chopped walnuts
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 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons whipping cream
2 eggs

1. Heat oven to 350 degrees F. In medium bowl, stir together cake mix and walnuts. With pastry blender or fork cut in butter until mixture is crumbly. Reserve 1 cup of mixture for topping. In ungreased 13x9 inch pan press remaining mixture. Bake for 10 minutes.

2. In large bowl, beat cream cheese and sugar with electric mixture 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 for 30 minutes. Refrigerate about 2 hours or until chilled. Store covered in refrigerator.


 A time with family, friends and of course delicious gluten free food!

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