We had the pumpkin cheesecake last night. The things I would change would be to leave out the salt (didn't sound right anyway, but I was combining two recipes), and up the sweetener a bit. I used 1/2 cup of Splenda. I might use a full cup next time, or maybe 1/2 cup of Splenda and 1/2 cup of SF vanilla or maple syrup. Probably the maple syrup.

I made it without the crust. It's a little messy to get full slices without it falling apart, but not bad. And I think it will get firmer by today. I did use a teflon-coated springform pan.

My pumpkin pie recipe also calls for 2 Tablespoons of dark rum. Maybe I'll add that next time, too.