Low Carb Pumpkin Pie Cheesecake for the Holiday!

1 ½ cups finely ground pecans (we just used our blender to grind up chopped pecans until fine)
¼ cup Swerve granulated sweetener
6 tbsp butter (melted)

13 ounces Cream Cheese
2 large eggs
9.5 tbsp 100% pumpkin puree
5 tbsp sour cream
9 tbsp erythritol
5 tbsp Heavy Whipping Cream
1/2 tsp vanilla extract
2 1/2 tsp Pumpkin Pie Spice

Preheat oven to 300 degrees F
Crust: Combine crust ingredients (finely ground pecans, sweetener, and butter), and spread/press into 9 inch springform pan, going slightly up the sides. Place springform pan on top of a cookie sheet, the cake will leak some clear liquid during baking so don’t skip this step. Set cookie sheet aside.

Bring cream cheese to room temperature.
Using a hand mixer begin to slowly mix the cream cheese while slowly adding the each of the ingredients.
Mix until all lumps are smoothed out and filling is creamy and consistent.
Pour filling into crust mold and bake in a 300 degree oven for 70 minutes. Make sure it is fully cooked through using a toothpick.
Let cool and chill in the fridge prior to serving. Enjoy!