Low Carb Keto Pumpkin Cheesecake

Preheat oven to 325ºF.

In a large bowl, beat cream cheese and monkfruit using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary. Add remaining ingredients (except crust) and beat until just combined. You don’t want to beat it too much or the cheesecake will have too much air in it and sink when baking.

Remove graham cracker crust from the freezer and wrap the bottom and up the sides very tightly with 2 to 3 layers of tinfoil. Place the pan into a large roasting pan.

Pour cheesecake onto the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes halfway up the springform pan.

Bake until outside is set, and a small circle in the center is jiggly, about 55–60 minutes. Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes. Transfer to the counter to cool completely.

Once cooled, cover and refrigerate for at least 8 hours, but best if overnight. Gently run a knife along the sides of the cheesecake, remove the pan and slice. Devour.