Preheat oven to 350°F. Mix almond flour, melted butter, 2 tbsp sugar, and a pinch of salt; press into a 9-inch springform pan. Bake 10 minutes.

Beat softened cream cheese on medium until smooth. Add 1 cup sugar and beat until creamy. Mix in pumpkin purée, pumpkin pie spice, vanilla, and salt just until combined. Add eggs one at a time, mixing briefly after each.

Pour filling over the crust and smooth the top. Tap the pan on the counter a few times to release air bubbles.

Wrap the pan in a double layer of foil and place in a roasting pan. Pour hot water until it reaches halfway up the sides. Bake at 350°F for 20 minutes, then reduce heat to 300°F and bake 40 to 45 minutes more, until edges are set and center jiggles like jelly.

Turn off oven, crack door open, and leave cheesecake inside for 1 hour. Remove from water bath, loosen edge with a knife, and cool completely on a rack. Refrigerate at least 4 hours.

Release pan collar. Dip a sharp knife in hot water, wipe dry, and slice cleanly. Serve chilled.