8 oz. cream cheese, softened
3/4 c. sugar
Dash of salt
1 tsp. vanilla
2 tbsp. flour
2 eggs
3/4 c. pumpkin, canned or cooked fresh
1/2 tsp. cinnamon
1 (9 inch) graham cracker crust

Cream the cream cheese with mixer for 2-3 minutes until smooth. Add flour, salt, and vanilla. Beat in eggs one at a time. Stir well. Add pumpkin and cinnamon; stir well until blended. Pour into crust and bake at 350 degrees for 25-30 minutes or until knife inserted into center comes out clean. Remove from oven and let cool. Chill in refrigerator for 2-3 hours until serving. If made a day ahead of time. Wrap while storing in refrigerator.