Pumpkin Cheesecake Squares

Ingredients:
1 cup finely crushed graham crackers
2 tablespoons sugar
2 tablespoons margarine or butter, melted
1 8-ounce package cream cheese, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla
1/8 teaspoon salt
3 eggs
3/4 cup light cream or milk

Optional:
1 8-ounce carton dairy sour cream
1 tablespoon sugar

Directions:
1. For crust, in a small mixing bowl stir together crushed crackers and the 2 tablespoons sugar. Stir in melted margarine or butter. Press crumb mixture evenly onto the bottom of an 8x8x2-inch baking dish. Set baking dish aside.
2. For filling, in a large mixing bowl beat cream cheese and the 1/2 cup sugar with an electric mixer on medium of high speed till well combined. Add the pumpkin, pumpkin pie spice, vanilla and salt. Beat till combined. Add eggs all at once. Beat on low speed just till combined. Stir in cream or milk.
3. Pour filling into the crust-lined dish. Bake in a 375F oven for 40 to 456 minutes or till cheesecake tests done. Cool on a wire rack for 10 minutes. (Optional) Meanwhile, in a small bowl stir together sour cream and the 1 tablespoon sugar. Spread over the cheesecake.
4. Using a small metal spatula, loosen sides of cheesecake. Cool cheesecake completely, then chill for at least 4 hours. Makes 9 servings.

Source: Better Homes and Gardens Old-Fashioned Home Baking