Pumpkin pie and cheesecake go together perfectly in these delightful bars!

Pumpkin Cream Cheese Bars

Ingredients

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

Filling:

2 — 8 oz. packages reduced-fat cream cheese
1 — 8 oz. package fat-free cream cheese
3/4 cup sugar
1 — 15 oz. can 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 to 45 minutes (or until center is almost set).

~Cool on a wire rack for one hour. Cover and refrigerate for eight hours.

~Cut cheesecake into 20 bars; top each with a walnut half.