Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine

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

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13x9 inch baking dish coated with cooking spray. Cover and refridgerate for at least 15 minutes.

In a large bowl, beat cream cheeses and sugar until smooth. Beat in pumpkin, flour, pie spice, and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.

Bake at 325*F for 35-45 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Cover and refridgerate for 8 hours or overnight.