Pumpkin Cheesecake Bars

5		graham crackers crushed
1  cup		sugar
1/4  cup		unsalted butter, melted
8  ounces		fat free cream cheese
16  ounces		reduced fat cream cheese
15  ounces		solid pack pumpkin
2  tablespoons		flour
3/4  tablespoon		pumpkin pie spice
3/4  teaspoon		vanilla extract
2		eggs lightly beatens

Tip: For nutritional information on all the ingredients in Pumpkin Cheesecake Bars just click on each ingredient name. Then adjust the serving size for any Pumpkin Cheesecake Bars ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted

FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
3/4 teaspoon pumpkin pie spice
3/4 teaspoon vanilla extract
2 eggs, lightly beaten
20 walnut halves
Directions
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.

Bake at 325 for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20 bars.