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Kitty’s Pumpkin Cheesecake

3 eggs
8 oz cream cheese
8 packets sweet 'n low (or 1 1/2 tbsp. liquid saccharin, preferred)
1/3 tsp. vanilla butter and nut flavour (with extracts in market)
1/3 tsp. maple extract
1/3 tsp. vanilla extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. Lite Salt

Blend all ingredients in blender until liquefied. Pour into 9" glass pie pan. Bake at 375 degrees for 30 minutes or until it tests done with a knife. Let cool; enjoy!

Some variations: