Lighter pumpkin cheesecake bars on a graham cracker crust.

Ingredients

• 9 whole reduced-fat cinnamon graham crackers
• 3 tbsp butter
• 16 oz fat-free cream cheese
• 1 cup sugar
• 2 cups fat-free sour cream
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3 eggs
• 1 cup canned pumpkin

Steps

1. Preheat oven to 325 degrees and coat a 9x13 baking pan with cooking spray.
2. Grind graham crackers in a food processor until fine or crush in plastic bag.
3. Place crumbs in a small bowl, melt butter on the stove top or in a microwave and pour over graham cracker crumbs.
4. Mix with a fork until completely moistened and press crumbs evenly onto bottom of prepared pan.
5. Place in refrigerator while preparing pumpkin filling.
6. Place cream cheese in the bowl of a mixer and beat until smooth.
7. Add sugar and mix well, then mix in 1 cup of sour cream until combined.
8. Add spices, then add remaining sour cream and mix until just combined.
9. Slowly beat in eggs one at a time and then mix in pumpkin.
10. Pour pumpkin mixture into prepared pan and smooth top evenly.
11. Bake until set at edges, about 30 min (the center will be a little loose).
12. Cool completely and refrigerate overnight before cutting and serving.