The reason I call it 'Frankenstein' is becasue it's cobbled together from several different recipes. I picked out what I liked best from each recipe and made my own from them.

Harvest Cheesecake
Crust:
10 oz finely ground pecans
2 tsp cinnamon
8 packets (1/4 cup bulk) Splenda
1/2 cube butter

1. Combine pecans, spice, and Splenda and mix.
2. Add butter, and heat in microwave until butter melts (2 x 30 seconds works well)
3. Stir mixture until moist and pasty. Press onto bottom of 10-inch springform pan.

Filling:
2 lb cream cheese, softened
50 packets (2 cups bulk) Splenda
2 tsp. vanilla
4 eggs
1/2 cup canned pumpkin
2 tsp. cinnamon
1/2 tsp. ground nutmeg


1. Preheat oven to 300 degrees F.
2. Combine cream cheese, sugar substitute and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each one is added.
3. Add pumpkin and spices to batter, mix well.
4. Pour into Springform pan
5. Bake at 300 degrees for 55 minutes. Check cooked using a toothpick.
6. Chill and serve.
7. Add topping if desired to cooled cheesecake

Topping: (without topping it has less carbs)
2 cups sour cream
1 teaspoon vanilla
6 packets (1/4 cup bulk) Splenda

Bon Apetit!