Pumpkin Cheesecake Bars (low-fat)

By ErinM6610

Ingredients

• Crust:
• * 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

Details

Servings 20

Preparation

Step 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.
* 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.