In a food processor or large bowl, combine almond flour, melted butter, brown sugar substitute, ground allspice, ground ginger, pumpkin pie spice, and blackstrap molasses. Mix until the ingredients are well combined and resemble wet sand. Transfer the mixture into a springform pan and press it evenly across the bottom to form the crust.

Preheat your oven to 275°F (135°C). Place the springform pan with the pressed crust into the oven and bake for about 12 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.

In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the softened cream cheese until smooth. Gradually add the low carb sweetener, mixing until fully combined. Then, mix in one egg at a time, ensuring each egg is incorporated before adding the next. Once all eggs have been added, mix in the sour cream, pumpkin puree, vanilla extract, and pumpkin pie spice. Scrape down the sides as needed to ensure everything is evenly mixed. After all ingredients are incorporated, beat on medium-high speed for 2-3 minutes to create a smooth, creamy filling.

Pour the prepared cheesecake filling from Step 3 over the baked crust in the springform pan. Smooth the top with a spatula. Place a pan of water (such as a 9" x 13" baking dish filled with about 2 inches of water) on the rack underneath the cheesecake to add moisture while baking. Bake the cheesecake in a preheated oven at 300°F (150°C) for 1 hour. After 1 hour, turn off the oven but leave the cheesecake inside for another hour to gradually cool. Remove the cheesecake from the oven and allow it to cool completely in the pan at room temperature. For best texture and flavor, refrigerate the cheesecake for at least 1 hour before serving. I like to leave mine overnight—the flavors become even richer!

Before serving, top the chilled cheesecake with a drizzle of caramel sauce and a generous dollop of whipped cream. For a fancier touch, you can pipe the whipped cream around the edges. I love adding a sprinkle of pumpkin pie spice on top for a festive look.