Pumpkin Spice Cheesecake for the [Carnivore(ish) Diet] 

Here's a super easy recipe for a pumpkin spice cheesecake for your carnivore(ish) diet. Feel free to remove the sweetener if you're into a savory experience
COOKBOOK:
www.amazon.com...
PATREON
/ carnivorouschef
MY LINKS
linktr.ee/carn...
If you try this out, please DM me a picture on Instagram, I'd love to repost it!
RECIPE
2lb Cream Cheese, Softened
3 Eggs, Room Temp
1 1/2 Cups Erythritol
1 tsp Vanilla Extract
1 1/2 tsp Pumpkin Pie Spice
1) Using a stand mixer or a hand mixer, place place in all of your cream cheese and erythritol and begin to mix on low. Do this for about 3 minutes or until the two are creamed together.
2) Add in your vanilla extract and pumpkin pie spice and mix in for about one minute.
3) Crack in your eggs one at a time until each is fully incorporated before adding the next.
4) Grease up a 9" spring-form pan with butter and add in a parchment circle to the bottom. Wrap the bottom of the pan in two layers of heavy duty aluminum foil. Pour in all of your cheesecake mixture and tap the pan against the table to release some of the air.
5) Place this entire thing into a deep baking dish or a hotel pan and fill it up with hot/boiling water until it's 1/3 up the side of the pan. Place this into an oven that's been set to 350°F for 50-60 minutes or until slightly jiggly when moved.
6) DO NOT REMOVE FROM THE OVEN. Turn the oven off and crack the door open and let sit for 30 minutes before removing. Once time has passed, let sit at room temp for 30 minutes before refrigerating for at least 3 hours.
7) Cut with a knife that's been ran under hot tap water for clean cuts. Serve cold.