Gluten Free Pumpkin Cheesecake Bars

I have noticed that a lot of the gluten free recipes that I make for my brother in law end up being super crumbly and hard to keep together while you eat. This one didn't seem to be as extreme as the rest of the recipes I have tried. It was super tasty and very rich! I would definitely try this one again, but maybe skip the gluten free cake mix part if I am not making it for my brother in law! :)

Gluten Free Pumpkin Cheesecake Bars
(Recipe found at healthpositiveinfo.com via pinterest.com)

1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter, softened
2 packages (8 ounces 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. 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. 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.