Pumpkin Dessert Squares With Shortbread Crust - cooking recipe

Ingredients

SHORTBREAD CRUST
1 cup flour
1/3 cup sugar
1/3 cup cold butter, cut into small pieces (no subs!)
1 pinch salt
PUMPKIN FILLING
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 tablespoons sugar
2 large eggs
1 cup canned pumpkin puree
1 tablespoon flour
1 1/2 - 2 teaspoons cinnamon
1 1/4 teaspoons allspice
1 1/2 teaspoons vanilla
1/4 cup butter or 1/4 cup margarine, melted
1 cup whipping cream (whipped, to taste)

Preparation

Set oven to 350\u00b0F.
Set oven to second-lowest position.
Butter an 8 x 8-inch baking pan.
To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
Press the mixture lightly into the prepared baking pan.
Bake crust for 15 minutes, then remove from oven.
Meanwhile prepare the filling.
With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
Add in eggs and beat well until combined.
Add in the pumpkin puree, vanilla and melted butter; mix until combined.
In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.