Well, I somehow mixed up two recipes, but only by name. Anyway, somehow my crustless, sugarless cheesecake came out really good this time. My Neuchatel Cheese didn't get soft enough before I needed it, so I put everything in a pot on the stove to soften it. I used 2 pkg Neuchatel Cheese, 1 of the small cans of pumpkin, allspice, nutmeg and cinnamon and a capful of vanilla (which was a new addition). I then added three handsful of Splenda. It didn't seem sweet enough when I put it in the fridge, but when it was ready to eat today was just right. I even had one man ask me if he could have some more because he liked it so well. The last few years when I have made it no one wanted any. So I am pretty happy with how it turned out this time.