2Combined finely chopped pecans with Almond Flour (or Almond Meal). Stir Melted butter into the nut mixture. Press the nut mixture into the bottom and 1 1/2 inch up the sides of a 9" springform pan. Set aside while you make the filling.
4Blend cream cheese with the sugar substitute until creamy... add the rest of the ingredients except the eggs together well... Add eggs, one at a time until just blended. Pour over the crust.
5Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. After it cools refrigerate the cheesecake overnight. The cheesecake may shrink from the sides while cooling, but that is okay..
3/4 cup pecans (finely chopped)
3/4 cup Almond Flour
2 Tablespoons butter (melted)
16 ounces cream cheese -- softened
1 cup splenda (pourable) or sugar substitue that is equal to 1 cup of sugar.
15 ounces pumpkin (one can)
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons of pumpkin pie spice (you can add more if desired!)