Instructions

1. Preheat the oven to 350 degrees F
2. To make the crust stir melted butter, almond flour, sweetener and pumpkin pie spice together to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8×8 pan and bake for 7 minutes.
3. ALLOW THE CRUST TO COOL COMPLETELY
4. While the crust is cooling prepare the layers. Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
5. When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust.
6. Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer.
7. Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
8. Bake for 30-33 minutes.
9. Allow the cheesecake to cool completely and chill at least 2 hours before slicing.