For the Pumpkin Pie Spice Blend:

Mix together the spices to make the pumpkin pie spice blend and set aside.

For the Crust:

Turn the oven to 350° F.

Measure three-quarters of a cup of whole pecans or walnuts and place in a blender and pulse until they are ground up. Do not puree or blend them until they are a paste. Set the nuts aside.

Place the butter in a pan over medium heat to melt.

Add the Swerve brown and mix together until the sweetener has all melted, then add both the almond flour and the ground nuts to the pan and mix together until the butter has fully combined.

Transfer the nut mixture to an eight-inch springform pan and spread out evenly over the bottom of the pan.

Place in the oven and bake for 10 minutes, then remove from the oven and allow to cool.

For the Cheesecake:

In a stand mixer with a paddle attachment, on low speed, or in a large bowl begin creaming the cream cheese. Don’t whip the cream cheese.

Scrape down the sides of the bowl, continue creaming and add the sweeteners. Mix until the sweeteners are dissolved, about five minutes.

Add the cornstarch and vanilla, scrape down the sides of the bowl and continue mixing on low speed.

Add one egg at a time until each one is incorporated into the mixture, then add the heavy cream.

Add the pumpkin puree and all of the spices, as well as the salt. Mix until the ingredients are combined and pour over the pie crust.

Place the cheesecake in a water bath and bake in the oven at 325° for 45-50 minutes or until the center is slightly wobbly. Remove from the oven and allow to cool at room temperature.

Garnish:

For the whipped cream, take the heavy cream and whip until medium peaks form. Add the mapleline or maple extract and sweetener and whip until stiff peaks form. Don’t overwhip.

Chop the nuts and place in a skillet over medium heat for about ten minutes, moving around often.

All together:

When the cheesecake has cooled, topped with the whipped cream and and chopped nuts.