CRUST:

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

CAKE:

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

CRUST: Beat butter and sugar until fluffy. Blend in egg. Add flour and mix well. Spread dough on bottom and 2 inches high around sides of 9 inch springform pan. Bake at 400 degrees for 5 minutes.

CAKE: Combine cream cheese and sugar, mixing at medium speed until well blended. Blend in pumpkin and seasoning. Add eggs, one at a time, mixing well after each addition. Pour into crust. Bake at 350 degrees for 50 minutes. Cool before removing cake from pan. Garnish with whipped cream or Cool Whip if desired.