I am attempting a cheescake this year... I made up my own recipe after studying up on a bunch of different kinds:
Pecan Pumpkin Cheesecake
Use whatever crust you like best
Filling:
24 ounces Cream cheese, softened
1/2 c packed brown sugar & 1/3 c Xylitol
1/3 c butter, softened
1 15-16 oz. can solid packed pumpkin
(taste mixture for sweetness before adding the eggs. Add up to 1/4 c white sugar if needed)
2 Eggs
2/3 cup Evaporated milk
2 tablespoons corn starch
1/2 teaspoon each Cinnamon & Nutmeg
Place pecans evenly on top of the prepared crust.
Beat cream cheese and sugar until creamy. Add all other
ingredients and beat well.
Pour into the crust over the pecans.
Bake @ 350 for 55 mins. or until edges are set. (place a pan of water in the oven if you use a pre-made pie shell)
So far we are having pumkin pie. pecan pie and something chocolate. But i know my wonderful grandchildren and going to want to have a fire and roast marshmellows.