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Pumpkin Cheesecake Squares

Switch up the traditional Pumpkin Pie with this holiday dessert.

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Yield: 2 dozen squares

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Active Time: 25 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

For the crust:

2 cups cookie crumbs, finely crushed (use crisp cookies such as Anna’s Thins, graham crackers, shortbread or gingersnaps)
1 stick unsalted butter, melted

For the filling:
1 pound cream cheese, room temperature
1/2 cup granulated sugar
3 eggs
One 15-ounce can pumpkin puree
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract

Preheat the oven to 375º. Have ready a quarter sheet tray or 9”x13” baking pan.
To make the crust, combine the crumbs and melted butter in a bowl until thoroughly mixed. Press firmly into the bottom of the pan. Refrigerate while making the filling.
For the filling, beat together the cream cheese and sugar in with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the pumpkin puree, spices and extract until combined.
Pour the filling over the crust, spreading to an even thickness. Bake until golden, puffy and no longer liquid in the center, about 20 minutes.
Allow to cool, and then cut into squares. Serve with a dollop of Salted Caramel Sauce.