Pumpkin Cheesecake Bars

Calling all you pumpkin bakers... I know you're out there... This recipe is for you!

I made these cheesecake bars to share at my tennis match a couple of weeks ago, and they were scrumptious! They were such a treat after coming off the courts regardless if you won or lost, because everything about the day seemed right when you bit into that pumpkin goodness.

This cheesecake was so tasty; I just had to make it again. And that I did, so we could share with our friends at work... and savor a few more bites ourselves. :) This is a great dessert to take along to a party or gathering, and your family and friends will love them!

 Ingredients
Yields 24 bars
Graham Cracker Crust:
2 cups graham crackers crumbs (about 13 crackers)
1/4 cup sugar
1/3 cup unsalted butter, melted

Filling:
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 can (15oz) Libby's pumpkin
2 tbsp all-purpose flour
3/4 tsp pumpkin pie spice
3/4 tsp vanilla extract
2 eggs, lightly beaten
24 walnut halves 

Directions
Spray a 13in. x 9in. baking dish with cooking spray; set aside.

Seal graham crackers in a large ziploc bag. Using a rolling pin, crush into crumbs. In a small bowl, combine crumbs and sugar. Stir in butter. Press mixture onto the bottom of the prepared dish. Cover and refrigerate for at least 15 minutes.

Preheat oven to 325°F.

In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, flour, pie spice, and vanilla (scraping down sides of the bowl as needed). Add eggs; beat on low speed just until combined. Pour over crust.

Bake 35-45 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.

Cut cheesecake into 24 bars; top each with a walnut half.

Source: adapted from Taste of Home Fall Baking Cookbook magazine