Heat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Combine the almond flour, powdered sweetener, cinnamon, salt, and melted butter for the crust. Press the mixture firmly over the bottom of the prepared pan and bake for 8 to 10 minutes.

Let the crust cool slightly, then reduce the oven temperature to 325°F (165°C). For a smoother texture, securely wrap the outside of the pan in foil and place it in a larger roasting pan.

Beat the softened cream cheese and granulated sweetener on low to medium speed until smooth. Add the pumpkin, sour cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt, mixing only until combined.

Add the eggs one at a time, mixing on low speed only until each egg disappears into the batter. Pour the filling over the crust and smooth the top.

Bake at 325°F (165°C) for 60 to 75 minutes, adding about 1 inch of hot water to the roasting pan if using a water bath. The edges should look set while the center retains a slight, gentle wobble.

Turn off the oven, crack the door, and leave the cheesecake inside for 30 to 60 minutes. Remove it and cool completely at room temperature before covering and refrigerating for at least 6 hours, preferably overnight.