Crust:
2 cups almond flour
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup Pyure granulated sweetener
Filling:
2 packages- 8 oz each softened cream cheese
2 eggs, room temperature
3/4 cup sour cream
2 teaspoon vanilla extract
1/2 cup Pyure granulated sweetener
Pumpkin Swirl
1 - 15 oz can pumpkin puree
3 tablespoons unsalted butter, softened
1/2 cup heavy whipping cream
1 teaspoon pumpkin spice seasoning
1/2 cup Pyure granulated sweetener
Tools Needed:
Glass 7x11 baking dish
Parchment paper
Cooking spray
Stand Mixer
Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.
In a bowl, combine the crust ingredients until they have a "sand like" texture.
Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.
Next, prepare the pumpkin swirl mixture. Combine all ingredients in a bowl and mix well. Set aside.
Follow up by preparing the cheesecake mixture.
In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and set aside.
Pour half of the cheecake mixture into the cooled crust. Top with half of the pumpkin puree. Using a toothpick, or wooden dowel swirl the cheesecake and pumpkin mixture. Top with the remaning cheesecake mix, followed with the remaining pumpkin. Swirl again.
Bake in the center rack of your oven for 55 minutes, or until the center no longer jiggles and a toothpick comes out clean.
Allow to cool, then place in the refrigerator for a minimum of 3 hours and upwards to overnight for best results.
Slice into bars and serve as desired!
Serves approximately 8 guests
