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thomasrhs
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I like this best made in a Springform Pan (affilate link). Use a 9-inch Springform Pan for a thinner cheesecake or a 7-inch Springform Pan for a thicker one.
Preheat oven to 325F/170C.
In large bowl combine softened cream cheese, sweetener(s) of your choice, and vanilla. Beat with electric mixer until smooth.
Beat in eggs, one at a time.
Remove one cup of batter and spread into bottom of Springform Pan.
Add pumpkin, cinnamon, and pumpkin or apple pie spice to remaining batter and stir until blended.
Carefully spread pumpkin layer over first layer in the crust.
Bake in preheated oven 35-45 minutes, or until center is barely set. (Use shorter baking time for a thinner cheesecake, but if you make the thicker one it will probably need the whole 45 minutes.)
Allow the cheesecake to cool; then chill several hours or overnight.
Cut into eight pieces and serve with whipped cream if desired.
This will keep for a few days in the fridge, but you probably won’t have any leftovers.