2 packages (8 oz. each) light cream cheese (not fat free)
1/2 cup Splenda
1/2 tsp. Vanilla extract (I used a bit more)
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice or a pinch of nutmeg and cloves
Cooking spray - don't use too much
Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer spread evenly. Next time I would put a very thin layer of chopped pecans over the nonstick spray.)
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.
(The picture above was from the low sugar not the no sugar cheesecake but considering it's a holiday where you are allowed to indulge a little bit :) and considering how much I love the crusts on cheesecakes I think I'd do the crust from the low sugar one- which tells you to just get the lowest sugar prepared graham cracker crust.)
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