Low Carb Keto Pumpkin Cheesecake

1 frozen gluten-free graham cracker crust, baked in a 9-inch springform pan (recipe in FAQs)
16 oz (2 blocks) full-fat cream cheese at room temperature
3/4 cup monk fruit sweetener
2/3 cup canned pumpkin
2 large eggs at room temperature
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spices

Preheat your oven to 325°F.
In a large bowl, use an electric hand mixer to beat together the cream cheese and monk fruit until very smooth and well combined, stopping to scrape down the sides as necessary.
Add all the remaining ingredients and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and sink during baking.
Remove your graham cracker crust from the freezer and, if using a springform pan, wrap the bottom and up the sides very tightly with 2 to 3 layers of tin foil to make it watertight. Place the crust in a large roasting pan.
Pour the cheesecake into the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes halfway up the sides of the pan.
Bake until the outside is set, and a small circle in the center is jiggly, about 55 to 60 minutes. Turn the oven off and crack the door slightly open, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.
Once cooled, cover and refrigerate for at least 8 hours, or preferably overnight.
Gently run a knife along the sides of the cheesecake, remove from the pan and slice.