1/2 c. butter
1/3 c. sugar
1 egg
1 1/4 c. flour

FILLING:

2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
16 oz. can pumpkin
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
2 eggs

CRUST: Cream butter and sugar until light and fluffy. Blend in egg. Add flour. Mix well. Press dough on bottom and 2 inches high of a 9 inch spring form pan. Bake in 400 degree oven for 5 minutes. Reduce oven to 350 degrees. Remove pan.

Combine softened cream cheese and sugar, mix at medium speed until well blended. Blend in pumpkin and spices and mix well. Add eggs one at a time, mixing after each addition. Pour mix into pastry lined pan, smooth surface to edge of crust.

Bake at 350 degrees for 50 minutes. Loosen cake from edge of pan by loosening spring and running knife between cake and pan but cool completely before removing.