Preheat your oven to 160 degrees Celsius / 320 degrees Fahrenheit (electric). This temperature is crucial for baking your cheesecake evenly.
Line a 9-inch springform pan with parchment paper and grease the sides with butter. This prevents sticking and makes for easy removal later. I recommend using a generous amount of grease!
In a food processor or using an electric mixer, blend all ingredients for the crust: the almond flour, walnut & pecan halves, and butter. You should aim for a crumbly texture that holds together when pressed.
Next, press the nut mixture into the prepared cake pan. Feel free to use your fingers or the bottom of a glass to ensure an even layer. Aim for a thickness of about 1 to 2 centimeters for the crust.
Now it's time to bake the crust! Place it in the preheated oven for about 15 minutes or until golden. Keep an eye on it; you want it to have a nice golden hue, not burnt.
While the crust is baking, take a saucepan and heat the pumpkin puree, all spices, and half of the powdered sweetener over medium heat. Allow it to simmer for about 5 minutes, stirring frequently. This step helps concentrate the flavors.
Once the mixture is smooth and slightly thickened, remove it from the stove and let it cool to room temperature. You’re looking for a rich, silky texture.
Blend the cooled pumpkin mixture with the heavy cream and the remaining powdered sweetener. Mix until well combined and creamy.
Now, add the cream cheese into the mixture and blend until smooth. Make sure there are no lumps, as this will affect the texture of your cheesecake.
Finally, add in the eggs (3 large plus 2 egg whites) and blend only briefly to combine. Over-blending can introduce air bubbles, which are not desirable.
Fill a baking tray with hot water, enough to be about 2 fingers high, and place it in the bottom of the oven. This is a crucial step to prevent your cheesecake from cracking while it bakes.
Now, carefully place the springform pan with your cheesecake mixture on a rack above the tray filled with boiling water. Bake for 90 minutes or until the top is set and golden but the inside should still be slightly jiggly.
Once done, remove the cheesecake from the oven and allow it to cool to room temperature; this step takes around 3 hours. After cooling, chill it in the fridge for at least 4 hours or, ideally, overnight before serving.
Meanwhile, for a delicious topping, melt all ingredients for the caramel sauce in a small saucepan over medium heat for about 3 minutes. Allow it to cool and spoon it generously over the cheesecake. The sauce will thicken as it cools!
