CRUST:

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

Cream butter and sugar until light and fluffy; blend in egg. Add flour; mix well.

Press dough on bottom and 2-inches up sides of 9-inch springform pan. Bake at 400 degrees for 5 minutes; remove crust from oven and reduce heat to 350 degrees.

FILLING:

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

Combine softened cream cheese and sugar. Mix at medium speed in electric mixer until well blended. Blend in pumpkin, spices, and salt; mix well. Add eggs, 1 at a time, mixing well after each addition.

Pour pumpkin mixture into pastry-lined pan; smooth surface to edge of crust. Bake at 350 degrees for 50 minutes. Loosen cake from sides of pan. Cool before removing rim of pan. Garnish with whipped cream if desired.