Pumpkin Spice Keto Cheesecake

2 cups Almond Flour
1/3 cups Butter
3 tsp Erythritol (Also on Amazon) + 2 drops Liquid Sucralose (Also on Amazon)
1 tbsp Coconut Oil Creations: Pumpkin Spice
1 tsp Vanilla Extract
1/4 tsp Salt
24 oz Cream Cheese, softened
1 cup Erythritol (Also on Amazon) + 6 drops Liquid Sucralose (<1g) (Also on Amazon)
2 Eggs
4 tbsp Simply Beyond Spray-On Pumpkin Spice
1 tbsp Lemon Juice
1 1/2 tsp Vanilla Extract
1/2 tsp Salt

Preheat oven to 350 degrees. Grease 9" pie
Stir all crust ingredients together. The dough will be crumbly.
Press the dough into the bottom of the prepared pan. Bake 10-12 minutes, until just golden. Remove from oven and let cool at least 10 minutes
Meanwhile, beat the cream cheese, erythritol, and sucralose together until fluffy. Beat in the eggs. Finally, beat in the Simply Beyond Spray-On Spice, lemon juice, vanilla extract and salt
Pour filling into pan over crust and smooth with a spatula
Bake 45-55 minutes, until center is almost set but still jiggly
Remove the cheesecake from the oven and cool in the pan to room temperature
Refrigerate for at least 4 hours, until completely set

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