Ingredients:

  • 150 g (1 ½ cups) Finely ground almond flour
  • 50 g (¼ cup) Unsalted butter, melted
  • 30 g (3 Tbsp) Granulated sugar substitute (e.g., erythritol/monk fruit blend)
  • 1 tsp Ground cinnamon
  • ½ tsp Fine sea salt (for crust)
  • 225 g (8 oz) Full-fat cream cheese, softened to room temperature (Layer 1)
  • 50 g (¼ cup) Granulated sugar substitute (Layer 1)
  • 60 ml (¼ cup) Full-fat sour cream (or crème fraîche)
  • 1 tsp Pure vanilla extract (Layer 1)
  • 1 large Egg, room temperature (Layer 1)
  • 450 g (16 oz) Full-fat cream cheese, softened to room temperature (Layer 2)
  • 240 g (1 cup) Pure pumpkin purée (canned, not pumpkin pie filling)
  • 75 g (6 Tbsp) Granulated sugar substitute (Layer 2)
  • 2 large Eggs, room temperature (Layer 2)
  • 2 tsp Pure vanilla extract (Layer 2)
  • 1 Tbsp Pumpkin pie spice blend
  • ½ tsp Ground ginger
  • Pinch Fine sea salt (for filling)

Instructions:

  1. Preheat oven to 160°C (325°F). Prepare the 9-inch springform pan by lining the base with parchment paper. Wrap the entire exterior of the pan tightly with 2–3 layers of heavy-duty foil to prevent water seepage.
  2. Combine almond flour, melted butter, cinnamon, sweetener, and salt until crumbly.
  3. Press the mixture firmly and evenly into the base of the prepared pan. Blind bake for 10 minutes. Remove and allow to cool slightly while preparing the filling.
  4. Place the foil-wrapped springform pan inside a large roasting pan (this will hold the water bath).
  5. Create Vanilla Layer (Layer 1): In a mixer, beat the 225g of softened cream cheese with sweetener until completely smooth (2-3 minutes), scraping down the sides often. Add the sour cream and vanilla; mix until just combined.
  6. Gently whisk in the single egg until just incorporated. Do not overmix. Pour this entire vanilla mixture over the cooled crust.
  7. Create Pumpkin Layer (Layer 2): Using the same bowl, beat the remaining 450g of cream cheese with the remaining sweetener until smooth. Add the pumpkin purée, spices, and vanilla. Mix well until uniform.
  8. Gently whisk in the remaining two eggs, mixing only until they disappear into the batter.
  9. Carefully pour the pumpkin filling directly on top of the vanilla layer in the springform pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
  10. Bake using Water Bath: Carefully place the roasting pan (with the cheesecake inside) into the preheated oven. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  11. Bake for 65–75 minutes. The cheesecake is done when the edges are set and slightly puffed, but the centre 2-3 inches still has a slight jiggle (like set jelly).
  12. Gradual Cooling: Turn off the oven, but leave the cheesecake inside with the door slightly ajar (using a wooden spoon). Let it sit for 1 hour.
  13. Final Cooling: Carefully remove the cheesecake from the water bath (remove foil) and let it cool completely on a wire rack at room temperature (about 1-2 hours).
  14. Chill: Once cooled, cover the pan loosely and transfer the cheesecake to the refrigerator. Chill for a minimum of 6 hours, ideally overnight.
  15. Serve: Run a thin, sharp knife around the edge of the pan before unclasping the springform. Garnish as desired before slicing. For perfect slices, dip your knife in hot water and wipe clean between each cut.