Creamy Keto Pumpkin Cheesecake for 12

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Combine almond flour, melted butter, sweetener, cinnamon, and salt in a bowl until it resembles wet sand.
3. Press the mixture firmly into the bottom of a parchment-lined springform pan.
4. Bake for 10 minutes until it smells nutty and looks lightly golden. Set aside to cool slightly.
5. Beat the softened cream cheese and powdered sweetener on medium-high until completely smooth and aerated.
6. Add pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix on low until the color is a uniform mahogany hue.
7. Add eggs one at a time, mixing on low speed just until incorporated. Stop immediately once blended to avoid incorporating too much air.
8. Slowly stir in the heavy whipping cream by hand using a spatula for a final glossy finish.
9. Pour the filling over the pre-baked crust and smooth the top with a spatula.
10. Bake the cheesecake (using a water bath as per equipment recommendations) for 60 minutes.
11. Allow to cool and chill in the refrigerator for a minimum of 6 hours before slicing.