Measure out all of the ingredients. Preheat oven to 300F. Spray a springform pan with cooking spray. Make the crust by combining almond flour, baking powder, salt, and the stevia/erythritol blend in a bowl. Whisk together these ingredients. Add butter into the mixture and mix until it gets a crumbly texture. Add egg and vanilla extract to the mixture and stir until it becomes a ball of dough. Press the dough mixture into the sprayed springform pan.

Wrap the outside of the springform pan in aluminum foil.

In a bowl, add the room temp cream cheese. Using a mixer beat the cheese until smooth and creamy.

Add in the sour cream and mix with the mixer until combined well.

Add the erythritol and xanthan gum to the mixture. Mix to combine.

Pour in the vanilla extract along with the pumpkin pie spice seasoning.

Add the eggs to the mixture one at a time, beating after every egg is added.

Add the pumpkin puree to the mixture. Mix to combine well.

Pour the cheesecake filling into the crust. Place the springform pan in a larger pan. Pour hot water into the larger pan to cover the springform pan about halfways up the pan.

Bake in the oven for 1 hour and 20 minutes or until it starts to jiggle just a little bit in the center. Turn the oven off. Let the pumpkin cheesecake cool down slowly in the oven with the door open slightly. Leave it in the turned off oven for 60 minutes. Move the cake to a spot to cool and remove the aluminum foil from the pan. Take a knife around the edges to secure that the cake doesn't stick to the sides of the pan. Let the cake cool at room temperature for 2 hours and then place it in the refrigerator for at least 5 hours or overnight. Beat the heavy cream, powdered erythritol, and pumpkin pie spice together. Pipette it around the edge of the cheesecake after its cool.

Enjoy!