• Allow Neufchatel or cream cheese to come to room temperature while assembling the crust.
  12 oz Neufchatel cheese

Pecan Almond Flour Crust

• Add almond flour and pecans to a food processor. Process until they are a fine flour, similar to thin sand.
  2 cups toasted almond flour, ½ cup pecans
• Place almond flour and pecan mixture onto a sheet pan. Lightly toast the almond flour in the oven for a few minutes at 350F until just lightly browned. Be careful not to burn it. Alternatively, you can toast it in a skillet over medium heat for a few minutes.
• Transfer almond flour to a bowl and mix in monk fruit sweetener, vanilla, and salt. Add in butter and mix until combined.
  10 teaspoon monk fruit sweetener, 6 tablespoon grassfed butter, ½ teaspoon sea salt, 1 teaspoon vanilla extract
• Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.

Filling Instructions

• Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.
  1 cup heavy cream
• Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
  6 oz pumpkin puree, 12 oz Neufchatel cheese, ½ cup monk fruit sweetener, 1 tablespoon Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon lemon juice, 2 teaspoon pumpkin spice
• Fold the whipped cream into the cheesecake filling until combined.
  1 cup heavy cream
• Remove the crust from the freezer and spread the filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.