• Preheat your oven to 350 degrees F and line an 8x8 baking pan with parchment paper, set aside.

Crust:

• Mix all of your crust ingredient together and press into an even layer on the bottom of your prepared pan.

Pumpkin Cheesecake Filling:

• In a large bowl, whisk together your pumpkin puree, cinnamon, pumpkin pie spice, and almond flour. Set aside.
• In a large bowl, using a hand or stand mixer, beat together your cream cheese and sweetener until smooth. Add in your vanilla, sour cream, and salt, beat until smooth.
• Whisk in your egg until it is JUST combined, do not overmix.
• Measure out 3/4 cups of your cream cheese mixture and add it to your pumpkin mixture, stir until combined.
• Alternate scoops of cream cheese mix and pumpkin puree mix over your crust until all your batter is over top of your crust. Carefully, using a sharp knife or toothpick, drag/swirl the mixtures together to create a beautiful swirl (careful not to go too deep with knife, you don't want to cut the crust).
• Fill a larger container that your cheesecake pan can fit into with warm water. Place your 8x8 pan in the water. The water should come up about half way up your pan. If you are using a pan that has creases in it, you will want to wrap your cheesecake pan in multiple layers of tinfoil so water does not seep in.
• Carefully transfer your cheesecake in the water bath into your preheated oven and bake for 25 minutes, or until the filling is set and still slightly jiggly. Turn off the oven and keep the door closed, let your bars sit in your turned off oven for 10 minutes. Remove from oven and allow to cool completely and then place in your fridge for 3-4 hours.
• Slice into 16 equal pieces and enjoy!