Keto Pumpkin Cheesecake with Almond Pecan Crust

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins Pulse almonds and pecans together in a food processor until finely ground but not paste-like. Add sweetener and melted butter; pulse to combine. Press the mixture evenly into the bottom of a 9-inch springform pan. (10 minutes)

Recipe View 20 mins Bake in the preheated oven until the crust is golden brown, approximately 10 minutes. Let cool for 10 minutes before adding the filling. (20 minutes)

Recipe View 5 mins In a food processor or with an electric mixer, blend the cream cheese and ⅔ cup sweetener until smooth and creamy, about 2-3 minutes. Mix in the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt until well combined and smooth, about 2 minutes more. (5 minutes)

Recipe View 3 mins Add the eggs one at a time, mixing thoroughly after each addition until just incorporated. Be careful not to overmix. Pour the filling into the prepared crust. (3 minutes)

Recipe View 50 mins Bake in the preheated oven until the cheesecake is just set in the center – it should jiggle slightly but not be runny, approximately 45-50 minutes. (50 minutes)

Recipe View 4 hrs Let the cheesecake cool completely at room temperature, about 30 minutes. Then, run a knife carefully around the edge of the cheesecake to loosen it from the pan. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. (4 hours)