Low-Carb Pumpkin Cheesecake
"Pumpkin cheesecake can make a nice change from pumpkin pie. This version is richly spiced. The crust is thicker than the regular low-carb cheesecake, but if you want a thinner crust, the other one can be used. If you want a cheesecake that isn't as rich, you can use lower fat cream cheese, though I haven't specifically tested it with more than 1 package of the cream cheese being low-fat...."
INGREDIENTS
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Crust:
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1 ½ cups almond meal
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½ teaspoon each of ginger and cinnamon
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4 Tablespoons melted butter
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4 Tablespoons sugar substitute
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Filling:
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3 8 oz packages cream cheese at room temperature
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2 ½ teaspoons cinnamon
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1 teaspoon nutmeg
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¾ teaspoon ginger
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¼ teaspoon allspice
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¼ teaspoon cloves
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½ teaspoon salt
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1 ½ cups sugar substitute, or to taste - I like liquid sucralose as it is zero carb
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1 can (about 15 oz) pumpkin
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1 Tablespoon vanilla
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5 eggs, preferably room temperature
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½ cup heavy cream
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