I found this recipe at a site that publishes low carb recipes! Yum!
1 1/2 cups almond meal
1/2 teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
Sugar substitute equal to 4 Tablespoons sugar (try 1/4 tsp liquid stevia)
3 8 oz packages cream cheese at room temperature
2 1/2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Sugar substitute equal to 1 1/2 cups sugar (try 3 - 3 1/2 tsp liquid stevia, to taste)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
1/2 cup heavy cream
Heat oven to 375 F.
Prepare springform pan: put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil, to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.