Keto Pumpkin Cheesecake for 12 Slices

Instructions:

1. Preheat oven to 325°F (160°C). In a bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt until the mixture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon. Bake for 8–10 minutes until golden and fragrant, then set aside to cool slightly.
3. Using a hand mixer, beat the softened cream cheese and powdered monk fruit sweetener until smooth and fluffy.
4. Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice on low speed until combined.
5. Add eggs one at a time, mixing just until incorporated to avoid adding too much air to the batter.
6. Stir in the heavy cream for a silkier finish.
7. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil. Place the pan in a larger roasting pan filled with hot water halfway up the sides of the pan.
8. Bake until edges are set but the center still jiggles slightly. Turn off the oven and leave the cake inside with the door cracked to cool gradually.
9. Once cooled to room temperature, refrigerate for at least 6 hours before slicing.