Combine all crust ingredients and press into a 9 inch deep dish pie plate. Bake for 10-12 minutes or until lightly browned.
While the crust is cooking, place all of the cheesecake ingredients in a blender or food processor. Mix well, scraping the sides as needed.
Pour cheesecake mixture into the prepared crust and bake for 40 minutes or until set.
Cool on a baking rack for 30 minutes. Transfer to the refrigerator and chill for 4 hours before serving.
Notes
Store leftover keto pumpkin cheesecake in an airtight container in the refrigerator for up to 4 days.Freeze individual portions or the whole cake by double wrapping and storing in a zippered freezer bag or airtight container for up to 1 month.Thaw the cheesecake in the refrigerator or at room temperature before serving.