Preheat oven to 350 degrees F. Coat inside of a springform pan with non-stick cooking spray and set aside.
Mix together the almond crust ingredients.
Spread the a crust mixture out in the bottom of the pan, and gently press down. I prefer to leave a slight lip on my crust for a more stable cheesecake. Bake for 12-14 minutes until crust is starting to lightly brown at edges.
In a large mixing bowl, bowl beat cream cheese, erythritol, salt, and vanilla together until creamy and smooth.
Add the pumpkin puree, pumpkin pie spice and cinnamon. Mix thoroughly. I suggest you taste to adjust flavor slightly if you want at this point, as raw eggs are being added next.
Beat the eggs with egg white next until smooth. Pour in and beat well. Start on lower speed and work your way up.
Next, pour the cheesecake filling into the pan over the almond crust. Spread out a little, but it will level out on it's own.
Wrap the pan in aluminum foil. I use two crossed sheets. Leave the top open. Put in a shallow water bath in another oven safe pan. I found my paella pan works perfectly.
Bake for 85-90 minutes. Don't poke to test for doneness, Cheesecake will look like this when done. It will feel a little spongy to touch on most of the surface, but still be jiggly, particularly in the center. Remove from oven and foil wrapping. Set out to fully cool to room temperature.
Refrigerate the cheesecake. Preferably overnight. Then remove from the bake pan and slice to serve.
Top with homemade whipped cream. If you make it yourself, you can either make unsweetened or use a keto compliant sweetener.
Net Carbs: 5 carbs (does not include sugar alcohols) - 1 fiber = 4 net grams carbohydrate