1/3 c. butter
1/3 c. sugar
1 egg
1 1/4 c. flour
2 (8 oz.) pkg. Philadelphia cream cheese
3/4 c. sugar
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Dash of salt
2 eggs

Cream butter and 1/3 cup sugar; blend in 1 egg. Add flour, mix well. Spread dough on bottom and 2 inches high around sides of 9 inch springform pan. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 degrees. Combine softened cream cheese and 3/4 cup sugar, mixing at medium speed of electric mixer until blended well. Blend pumpkin, spices and salt. Mix well. Add the 2 eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface of filling to edge of crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim. Chill. Garnish with whipped cream if desired (just before serving). 10 servings.