1 cup graham cracker crumbs
1 tbsp sugar
6 tbsp melted butter
1 cup Splenda (sucralose)
16 oz light cream cheese, softened
2 cups pumpkin puree
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp salt
2 large eggs
2 cups reduced fat sour cream
1 tsp vanilla
Mix crumbs, sugar and melted butter together. Press into bottom of 8 or 9 inch springform pan. Chill.
Beat cream cheese and 3/4 cup Splenda until well blended.
Beat in pumpkin, spices and salt.
Add eggs one at a time, beating well after each.
Pour into chilled crust and bake in preheated 350 degree oven for 50 minutes.
Remove cake from oven and raise oven temp to 400 degrees.
Mix sour cream with remaining 1/4 cup Splenda and vanilla until well blended. Spread over pumpkin filling.
Bake 8 more minutes at 400 degrees.
Cool cake on a rack. Remove sides once cake is cooled and chill. Before serving, garnish as desired. (Whipped cream and chopped nuts are nice)