Light and Tasty Pumpkin Cheesecake Bars

• 2 cups graham cracker crumbs
• 14 cup sugar
• 14 cup land o' lakes stick light butter
• 3 (8 ounce) packages fat free cream cheese
• 1 (15 ounce) can solid-pack pumpkin
• 2 tablespoons all-purpose flour
• 34 teaspoon pumpkin pie spice
• 34 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 10 walnuts, halved

1. Preheat oven to 325; spray PAM over the inside o a 13X9 pan.
2. Combine crust ingredients and press onto the bottom of the 13X9 pan; cover and chill NO less than 15 minute.
3. In a large mixing bowl, beat together the cream cheese and sugar until smooth; Beat in the canned pumpkin, the pie spice and vanilla.
4. Add eggs and beat on low speed until JUST combined; our over the chilled crust; Bake in the preheated oven for 35-45 minutes or until the center is ALMOST set.
5. Cool on a wire rack for 1 hour; then cover and chill for NO less than 8 hours or even overnight.
6. Cut into 20 bars, topping each with a walnut half before serving.

graham cracker crumbs, sugar, light butter, cream cheese, solidpack pumpkin, flour, pumpkin pie spice, vanilla, eggs, walnuts

Taken from www.food.com/recipe/light-and-tasty-pumpkin-cheesecake-bars-271493 (may not work)