Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with foil to catch drips. Place a large rimmed baking sheet on the bottom rack and fill it halfway with hot water to create gentle oven moisture.

Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it feels like damp sand. Press evenly into the bottom of the pan. Use a flat-bottom glass to compact.

Par-bake the crust: Bake for 10 minutes until lightly set and just golden at the edges. Cool while you make the filling.

Beat the cream cheese and sweetener: In a large bowl, beat softened cream cheese with powdered sweetener on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl often to avoid lumps.

Add pumpkin and flavorings: Mix in pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, and salt. Beat on low until combined and silky. Avoid whipping too much air into the batter.

Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Overmixing can cause cracks.

Fill the pan: Pour the batter over the crust. Tap the pan gently on the counter a few times to release air bubbles. Smooth the top with a spatula.

Bake low and slow: Bake at 325°F (163°C) for 55–70 minutes. The edges should be set, and the center should jiggle slightly like gelatin. If the top browns too fast, tent loosely with foil.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. This gentle cool helps prevent cracks.

Chill fully: Move to a wire rack until room temperature. Cover and refrigerate at least 6 hours, preferably overnight, to set the texture and flavor.

Release and serve: Run a thin knife around the edge, unlatch the springform, and transfer to a serving plate. Add whipped cream, a sprinkle of cinnamon, or pecans if you like. Slice with a hot, clean knife for neat edges.