Pumpkin Cream Cheese Bars

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

1. 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.
2. 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.
3. Bake at 325u0b0 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.
4. Cut cheesecake into 20 bars; top each with a walnut half.

graham cracker crumbs, sugar, butter, cream cheese, cream cheese, sugar, solidpack pumpkin, flour, pumpkin pie spice, vanilla, eggs, walnut halves

Taken from www.tasteofhome.com/recipes/pumpkin-cream-cheese-bars/ (may not work)