For the Crust: Preheat Oven at 350°F Using a food processor, mix Macadamian nuts and two tablespoons of Splenda until finely chopped. Next, Add melted butter and process until moist. Press the nut mixture onto the bottom of a greased or nonstick-sprayed springform pan up to about 1 inch on the sides. Bake 10 minutes or until golden and then remove from oven and let cool.
The Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mix bowl. Add in the 1 cup of Splenda, and continue to beat until fluffy. Add cinnamon, salt, ground ginger and vanilla extract. Next, blend in pumpkin. Beat in eggs, one at a time until smooth and creamy .
Pour the mixture into greased or nonstick-sprayed springform pan. Bake for 1 hour or until the center is set. Remove from oven and let cool on wire rack.
Chill for 2-3 hours or until the cheesecake sets. Serve your Low-Carb Pumpkin Cheesecake.