This is pretty easy to make, just kind of time consuming. I used fresh pumpkin in mine, so I just measured out the same amount that it asks for. I find that usually gives it a richer, fresher flavor than the canned stuff. Make sure it is really well mixed. Sometimes, I don't end up mixing mine well enough and I get chunks of cream cheese that separate from the rest a little. And make sure you really scrape the sides often while mixing. My mixes tend to slough off on the side and stick.
I hope that if you make this, you really enjoy it. I am pretty sure you can add more Splenda than I did. It can be really tasty and the nut crust give it a really interesting flavor. I got this recipe from 500 Low-Carb Recipes by Dana Carpender.
1/2 Cup pecans, coarsely chopped
2 packages (8 oz. each) cream cheese, softened (I use Neufchatel, it's lower in fat and tastes EXACTLY the same)
1/2 to 3/4 cup Splenda sweetener
2 teaspoons vanilla extract
1 1/2 cups pure canned pumpkin
1/2 cup sour cream
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground gloves
1/4 teaspoon salt
Preheat the oven to 300 degrees
Butter thebotom and sides of a 9 1/2-inch springform cheesecake pan. Sprinkle the botom of the pan with chopped pecans, distributing them evenly.
In a large mixing bowl, use an electic mixer to beat the cream cheese, Splenda, and vanilla until fluffy, stopping occasionally to scrape the sides of the bowl and beaters.
Add the pumpkin and sour cream, mixing thoroughly on medium speed.
Add the eggs one at a time, mixing thoroughly between each one. Mix the cinnamon, ginger, nutmeg, cloves and salt.
Pour the batter over the nuts in the pan.
Bake for 60 to70 minutes, or until a knife placed in the center comes out clean.
Cool for 20 minutes before removing from the pan, and chill for at least 2 hours before serving.