Velvety Pumpkin Cheesecake Delight

Preheat oven to 350ºF (175ºC).

In a 9-inch deep dish pie pan, mix together almond flour, cinnamon, ground ginger, and granulated erythritol.

Stir in the melted butter and press the mixture down into the pie pan to form the crust. Set aside.

In a large mixing bowl, use an electric mixer to combine the cream cheese, granulated erythritol, and vanilla extract until smooth and creamy. To ensure a smooth filling, mix on a low speed until well combined and free of lumps.

Add pumpkin puree, eggs, cinnamon, nutmeg, and allspice to the cream cheese mixture, and mix until well combined and smooth.

Pour the pumpkin cheesecake filling into the prepared almond crust, spreading it evenly.

Bake for 40-45 minutes, or until the filling is set but still slightly wobbly in the center.

Remove the cheesecake from the oven and let it cool on a wire rack for at least 1 hour.

Chill in the refrigerator for at least 4 hours, or overnight for best results, before slicing and serving.