Triple Layer Pumpkin Cheesecake Bars. Creamy layers of cheesecake and pumpkin cheesecake with a ginger cinnamon crust for a low-carb treat perfect for Fall!
Line bottom of a 9x13 pan with parchment paper. Preheat oven to 350-degrees.
Melt butter in medium bowl add Swerve, cinnamon and ginger. Mix to combine. Stir in almond flour one cup at a time until crust is crumbly but will stick together. Use between 3-4 cups of almond flour until you get the right consistency.
Bake crust for 12-15 minutes until the top of the crust starts to brown. Take out of oven and let cool.
Beat cream cheese and sweetener with a stand mixer until combined. Add eggs and slowly beat until the mixture is not lumpy.
Pour half of the cheesecake mixture evenly over the crust until the crust is covered. Use a spatula to spread the layer evenly.
To the remaining cheesecake mixture add pumpkin puree and pumpkin pie spice. Stir until combined
Gently pour remaining pumpkin cheesecake layer over the plain cheesecake layer. Use spatula to spread the layer evenly.
Put the cheesecake in the oven at 350-degrees for 45-55 minutes. At 45 minutes insert a fork into the center and see if it comes out cleanly. That means it is ready to take out.
Take cheesecake out of oven and let cool on countertop. Once cool, cover with plastic wrap and let cool in refrigerator overnight.
Take cooled cheesecake out of oven, cut into small squares. Optional -- top with whipped cream and cinnamon or pumpkin pie spice. Enjoy!!