In a large bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you’re using a stand mixer use the paddle attachment.
32 ounces Full-Fat Cream Cheese, room temperature
Add in sweetener a little at a time (about ⅓) and beat with the electric mixer.
2 Cups sugar-free powdered sweetener
Next add in the vanilla, pumpkin puree, pumpkin pie spice, and salt. Beat until just mixed. Now add in your room temperature eggs beat until just mixed. If the mixture seems lumpy, pour it through a fine mesh strainer (sieve) to remove them for a smooth batter.
4 Large Eggs, room temperature, 8 Ounces pure pumpkin puree, 1 Tablespoon Vanilla Extract, 2 teaspoons Pumpkin pie spice, ½ teaspoon kosher salt
Pour the pumpkin cheesecake mixture into the crust and even out the top. Bake in oven at 325F for 40-50 minutes. The top of your cheesecake should no longer be glossy and the center should still be jiggly.
Turn the oven off and crack the oven door and let the cheesecake sit in the oven for 1 hour. Remove the cheesecake from the oven and run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick. Do not remove it from the springform.) Let sit on the counter for 1 hour.
Cover loosely with plastic wrap and refrigerate for at least 5 hours.
Remove the springform pan sides. Sprinkle some pumpkin spice on top or decorate with whipped cream and serve. Makes 12 slices.