Directions
In a medium bowl, whisk together the almond flour, flaxseed meal, and 1 tsp. (5 ml) of pumpkin pie spice.
Stir in the melted butter and liquid stevia until the mixture is thoroughly combined and resembles wet sand.
Firmly press the crust mixture evenly into the bottom and up the sides of an 8-inch tart pan with a removable bottom.
Place the crust in the refrigerator to chill while you prepare the filling.
In a large bowl, combine the softened cream cheese, pumpkin puree, sour cream, heavy cream, 3 tbsp. (45 ml) melted butter, ¼ tsp. pumpkin pie spice, and liquid stevia.
Blend with an immersion blender or an electric hand mixer until the filling is completely smooth and creamy.
Pour the filling over the chilled crust, spreading it into an even layer.
Refrigerate for at least 4 hours, or until the cheesecake is firm.
Garnish with whipped cream before serving, if desired.
