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. reduced-fat 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 inch square baking dish coated with cooking spray.  Bake at 325 degrees 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 c. 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 degrees 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.

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