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Heat oven to 350°F.
Line 13x9-inch pan with Reynolds Wrap® Aluminum
Foil, with ends of foil extending over sides;
spray with cooking spray. 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 oat mixture.
Bake 25 min.; cool 10 min. Use foil to transfer
dessert from pan to wire rack; cool completely.
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