Ingredients:

  • 1.5 cups (180g) superfine almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) erythritol or powdered monk fruit sweetener
  • 1 tsp (2g) ground ginger
  • 0.25 tsp (1.5g) salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 0.75 cup (150g) powdered monk fruit sweetener
  • 3 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 cup (60ml) heavy cream
  • 0.5 cup (125g) pure pumpkin puree
  • 3 tbsp (35g) powdered monk fruit sweetener
  • 1 tsp (2g) pumpkin pie spice
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat your oven to 325°F (160°C). In a medium bowl, combine almond flour, melted butter, sweetener, ginger, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8–10 minutes until nutty and slightly golden. Let it cool while preparing the filling.
  3. Beat softened cream cheese and powdered sweetener on high speed until completely smooth. Add eggs one at a time on low speed just until combined. Stir in vanilla extract and heavy cream until velvety.
  4. Pour the cream cheese mixture over the cooled crust.
  5. In a small bowl, whisk together pumpkin puree, sweetener, pumpkin pie spice, and heavy cream. Dollop spoonfuls onto the cheesecake base and use a toothpick or knife to swirl into a marbled effect.
  6. Wrap the bottom of the pan in two layers of heavy-duty foil. Place the pan in a larger baking dish filled with 1 inch of hot water (water bath).
  7. Bake for 50–60 minutes until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven and crack the door open slightly for 30 minutes to cool gradually. Refrigerate for at least 6 hours before removing the springform ring.