If you’re making the crust from scratch, combine crushed keto-friendly graham crackers with melted butter. Press this mixture into the bottom of a springform pan. Bake it at 350°F (175°C) for about 10 minutes, allowing it to become golden and firm.

In a mixing bowl, combine the softened cream cheese and sugar substitute. Beat until smooth. I often use a hand mixer for this; it yields great results quickly. Scrape down the sides to ensure an even mix.

Next, add pumpkin puree, vanilla extract, ginger, cinnamon, and pumpkin pie spice to the creamed mixture. Mix until everything is well incorporated. This is where the magic begins!

In a separate bowl, whip the chilled heavy cream until soft peaks form. This adds a lightness to the cheesecake. Gently fold this whipped cream into the pumpkin mixture. You want to maintain that fluffy texture.

Once mixed, pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. You’ll notice a beautiful, vibrant orange filling contrasting with the crust.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal. Chilling allows it to set perfectly. You won’t regret the wait.