Kitty's Pumpkin Cheesecake 

3 eggs
8 oz. cream cheese
8 packets Splenda
1 tsp vanilla or maple extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. Lite Salt 

Blend all ingredients in blender until liquefied.  Pour into 9" glass pie pan.
Bake at 375 for 30 minutes or until it tests done with a knife. 

 Let cool; Enjoy!

I doubled it - made two batches because it is too much for my blender in one batch.  Poured into deep dish pie pan and baked for 45 minutes.
I also put pecans on top before baking and I will serve it with thick whipped cream
sweetened with Splenda and with a bit of vanilla added.