Crust

2 cups almond flour

⅓ cup butter melted

3 tsp monkfruit sweetner (or sweetner of your choice)

1 tsp vanilla

1 tsp cinnamon

½ tsp salt

Bake in 9” greased springform pan at 350F for 10-12 minutes. Let cool 10 min before pouring filling on top.

Filling

6 bricks of cream cheese (softened)

6 eggs

½ cup of sour cream

½ cup pumpkin puree

2 tbsp vanilla extract

2 tbsp pumpkin pie spice

1.5 cups allulose (or sweetener of your choice)

Preheat oven to 325F. Wrap the base of a 9’’ springform pan in aluminum foil to ensure no water will seep in while baking. Boil 3 cups water and set aside.

In a food processor, pulse cream cheese until smooth. Add sour cream, pumpkin puree, vanilla, allulose, and pumpkin pie spice and blend until fully combined. Scrape down the sides of the bowl as needed to ensure that all ingredients are fully incorporated. Add eggs one at a time while the food processor is running. Once again, scrape down the sides of the bowl to ensure all ingredients are combined.

Pour batter into springform pan and place on a cookie sheet. Place tray in the oven on middle rack, and carefully pour boiling water into the cookie sheet ensuring the cheesecake is fully surrounded with water at the base.

Bake for 75 minutes and avoid opening the oven during baking to ensure no steam escapes. Turn off the oven after baking and vent the oven door for 5 minutes to allow excess steam to escape. Close the oven door and allow cheesecake to cool for 1-2 hours. Then cover and refrigerate overnight.

The next day, remove the cheesecake from the springform, and make your sour cream topping by mixing the sour cream and allulose. Then with a cake spreader, evenly distribute the mixture on top of the cheesecake and drizzle with dulce de leche sauce.

Holiday Spice Caramel Sauce

8 tablespoons salted grass fed butter

1 cup of allulose (or sweetener of choice)

1 cup heavy whipping cream

2 tsp blackstrap molasses

1 tbsp pumpkin pie spice

Salt to taste

Allow butter to brown in a saucepan over medium heat for 5 minutes (stir frequently so butter doesn’t burn) Hint: the butter will start to develop brown bits at the bottom of the pan and will smell nutty.

Add sweetener, cream and molasses until combined. Reduce heat to low and allow caramel sauce to sit for 15-20 minutes (do not stir).

Pour caramel into a glass jar and allow to cool before serving. Caramel sauce will keep well in the fridge for up to 2 weeks.

Sour Cream Topping

1 cup sour cream

4 tbsp allulose

Pumpkin Pie Spice

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cloves