Light and Tasty Pumpkin Cheesecake Bars

Found in the December/January issue 2008 of Taste of Home's Light & Tasty magazine...Placed here for safekeeping!

• Ready In: 50 mins
• Serves: 20

Ingredients

• CRUST

• 2  cups graham cracker crumbs
• 1⁄4 cup sugar
• 1⁄4 cup  land o' lakes stick light butter

• FILLING

• 3 (8 ounce) packages fat free cream cheese
• 1 (15 ounce) can solid-pack pumpkin
• 2  tablespoons all-purpose flour
• 3⁄4 teaspoon pumpkin pie spice
• 3⁄4 teaspoon vanilla extract
• 2  eggs, lightly beaten
• 10  walnuts, halved

Directions

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.