The Crust

Cream the butter, flour and 1 1/2 cups sugar together. Add one egg. Beat until smooth. Add the baking soda, baking powder and salt to the mix. Beat. When mix is smooth pour it into a coated baking pan.

Set oven to 350 at the highest and bake for ten minutes. Remove from oven. Set aside.

In a separate bowl make pumpkin cheesecake.

Start with room temperature cream cheese.

Add half of the pumpkin puree, 1 cup of sugar and an egg. Add three tablespoons of flour. Beat it together. Add one more egg.

Beat. Add sour cream, and cinnamon, nutmeg and ginger.

Beat until smooth.

Pour over the chilled crust.

Take remaining pumpkin from the recipe and using a fork swirl it into the cheesy mixture. Bake for 30 to 40 minutes on 350. Keep a close eye on this as you don't want it to burn.

Remove from oven and refrigerate.

Make the glaze.

Combine 1 package of cream cheese (room temperature) and icing sugar. Blend together. Then add one tablespoon of water. Mix until it is a thin icing consistency.

When the remaining recipe is cool enough pour the icing glaze on it.

Cut into squares that are bite sized. Place in small decorative cupcake liner. Easier to eat in one bite that way. You can also serve on a plate as shown in image above. This tastes like pumpkin flavoured cinnabons. So good..