I make a pecan praline pumpkin cheesecake during the holiday months. Pumpkin creme brulee too, it's really delish.
I completely agree with mbrown about the pumpkin and egg proportions. I have tried recipes where even the pumpkin puree was 100% equal to the cheese, and it was just too heavy. You can also substitute a portion of the sugar for brown sugar. For the crust I use graham crumbs tossed with ground toasted pecans, brown sugar, cinnamon and ginger. For the pecan praline which is used as a topping for the cheesecake I caramelize the pecans with butter and brown sugar, then sprinkle over. I think I got the recipe from a Bon Appetit November issue in '98 or '99.