This is a firm but deliciously creamy cheesecake with subtle spices that do not overwhelm the sweetness of the filling.  This cheesecake does not even need the topping.  If you like, you can top it with a Crème Fraiche topping instead or a Ganache topping.

3/4  cup Gluten-Free Bake Mix (175 mL)
1/2  cup almond meal, OR flour (125 mL)
2 tbsp allulose blend sweetener (30 mL)
1/3  cup butter, melted (75 mL)
1 egg yolk (optional)
24 oz regular cream cheese, softened (750 g)
3 eggs
Liquid sweetener to equal 11/cups sugar (300 mL)
1 cup canned pumpkin (250 mL)
1/cup sour cream (125 mL)
1/3  cup allulose blend sweetener (75 mL)
2 tbsp unsalted butter, melted (30 mL)
1 tsp vanilla extract (5 mL)
1/tsp cinnamon (5 mL)
1/4  tsp nutmeg (1 mL)
1/4  tsp allspice (1 mL)
Caramel Topping (CLICK for recipe)

Crust:  Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, almond meal, OR almond flour, allulose blend, butter and egg yolk, if using.  Place in 8-inch (20 cm) nonstick springform pan.  Cover with plastic wrap and press out crust to cover surface evenly.  Bake in oven 10 minutes.

Filling:  In food processor, process cream cheese.  Add eggs; process.  Add liquid sweetener, pumpkin, sour cream, allulose blend, butter (if using), vanilla, cinnamon, nutmeg and allspice.  Pour over slightly cooled crust.  Bake 40 to 50 minutes until set.  Allow to cool at room temperature.  Add Caramel Topping and refrigerate.

Yield:  12 servings
1 serving, topping/without
378.7/310.6 calories
11.6/8.4 g protein
33.6/28.0 g fat
7.6/6.2 g carbs