Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

In a mixing bowl, combine almond flour, melted unsalted butter, powdered erythritol, cinnamon, and salt. Mix until the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared springform pan to create the crust.

Bake the crust for 10 minutes and allow it to cool slightly on a wire rack.

In a bowl, beat the softened cream cheese until smooth and creamy for 2-3 minutes.

Add pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg to the cream cheese and mix until fully combined.

Add eggs one at a time to the mixture, mixing gently but thoroughly after each addition.

Stir in the heavy cream gently until the filling is smooth.

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Bake the cheesecake for 50-55 minutes until the edges are set but the center has a slight jiggle.

Turn off the oven and crack the door to cool the cheesecake slowly for 1 hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Remove from the refrigerator, run a knife around the edges, and release the springform pan before slicing.