Pumpkin Pie Bars

What You Need 1-1/3 cups flour 3/4 cup granulated sugar, divided 1/2 cup packed brown sugar 3/4 cup cold butter 1 cup quick-cooking oats, uncooked 1/2 cup chopped pecans 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 3 eggs 1 can (19 fl oz/540 mL) pumpkin 1 Tbsp. pumpkin pie spice Make It HEAT oven to 350°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray foil with cooking spay. Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts. RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended. Pour over crust; sprinkle with reserved crumb mixture. BAKE 25 min.; cool 10 min. Use foil handles to remove dessert from pan. Place on wire rack; cool completely.