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
1 teaspoon pumpkin pie spice
3/4 teaspoon Pure Vanilla Extract
2 eggs, lightly beaten
Prepare Gingersnap Pie Crust mix & press into the bottom of a 9x13 baking dish (coated with cooking spray).
In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour.
Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20 bars