Preheat the oven to 425 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.

In a large bowl, whisk together the sugar and flour. Cut in the butter with a pastry blender until the mixture resembles sand.

Press the flour mixture into the bottom of the prepared baking dish. Bake for 12 to 15 minutes or until the edges are browned. Allow to cool on a wire rack until cool enough to touch.

With a mixer, beat together the cream cheese and sugar until well blended. Add the egg and vanilla and continue beating until completely incorporated.

Spread the cream cheese layer over the crust.

Wipe out the bowl or use a new mixing bowl to beat together the ingredients for the pumpkin layer. Pour evenly over the cream cheese layer and spread to smooth.

Bake for 55 to 60 minutes or until the middle is set.

Cool to room temperature on a wire rack and then refrigerate for at least two hours prior to slicing and serving.