I enjoyed this recipe. Though in the instruction when it says add the pumpkin & spices, I wasn't sure to which bowl to add them, so it came out backwards with more pumpkin than cheesecake, so the pumpkin was a bit overpowering. Though, it still tasted yummy. I also used 1/3 Splenda instead of 1/2cup Sugar. I used slightly less vanilla (i ran out). I also bought the premade Less fat Graham cracker crust - though I may not do that the next time. It was sweet enough so I don't think there was a need for brown sugar substitute unless you use 1/4 or so of sugar. I also used another recommendation and did 1 bar Fat Free cream cheese and 1 bar 1/3 Less Fat cream cheese, I think the cheesecake part turned out very well. This was my first attempt ever at making my own cheese cake. I'm pleased.