My family potlucks it, and I've already announced that I'm making a LC pumpkin cheesecake ... I haven't tried this recipe yet, but it looks like the most basic I could find:

Pumpkin Cheesecake
1 Cup chopped Almond flour
1/4 C melted butter
1 TBSP Splenda
Spread this in the bottom and up the sides of a 9 inch springform pan.
Filling:
In the same food processor bowl, mix
2 packgs. (8 oz) softened cream cheese
2 eggs
2 Tbsp vanilla
1/2 cup Splenda
1 small can (15oz) pumpkin
2 Tbsp. Pumpkin Pie Spice, or to taste, or whatever you like to add, cinnamon, nutmeg, cloves
Mix everything well, scraping sides down a few times. Fill into the crust, and bake for approx. 50 minutes at 350 degrees, until the center is almost set. Cool and refrigerate for at least 3 hours.