Swirled Pumpkin Cheesecake Bars

(Courtesy of Taste of Home)

Ingredients:

1 c. graham cracker crumbs

2 Tbsp. sugar

2 Tbsp. reduced-fat butter, melted

FILLING:

11 oz. reduced-fat cream cheese

1/3 c. light sour cream

1/3 c. sugar

2 tsp. all-purpose flour

1/2 tsp. vanilla extract

1 egg, lightly beaten

1/2 c. canned pumpkin

1 Tbsp. brown sugar

Directions:

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.

Pour plain batter over crust. Drop pumpkin batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.