Holiday Recipe Series- Part I

Pumpkin Spice Cheesecake Bars

(18 servings, 3 points per serving for WeightWatchers)

cooking spray
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 large eggs
1 cup canned pumpkin

1. Preheat oven to 325. Spray 9x13 pan with cooking spray.
2. Crush graham crackers in a ziploc or grind in food processor, then place in bowl.
3. Melt butter and pour over graham cracker crumbs. Mix with fork till blended.
4. Press crumb mixture evenly onto bottom of prepared pan and place in refrigerator.
5. Beat cream cheese with mixer till smooth, then add sugar and mix well.
6. Mix in 1 cup sour cream, then add cloves, cinnamon, nutmeg and ginger. Add remaining sour cream and mix till just combined.
7. Slowly beat in each egg one at a time until incorporated, then mix in pumpkin.
8. Pour pumpkin mixture into prepared pan over graham cracker crust, spread evenly and smooth top.
9. Bake until set at edges, about 30 minutes. The very center will be a little loose. Cool completely and refrigerate overnight before cutting and serving.

Note: For best results, all ingredients should be room temperature and mixed as little as possible, only until each ingredient is just combined.

Enjoy!