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Crust:
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Preheat oven 425°F.
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Grease an 8 x 8-inch square pan with cooking spray or line with parchment paper, set aside.
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In a medium bowl mix all ingredients with a fork, press into the bottom of the prepared 8x8 square pan.
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Bake for 6-8 minutes until it begins to brown around the outside of the crust.
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Reduce oven to 325°F.
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Cheesecake Filling:
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In a medium bowl, mix together softened cream cheese, sour cream, sweetener, and an egg with an electric mixer until smooth.
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After making the cheesecake filling, cut in half.
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Add half of the cheesecake filling to the top of the crust. Spread it evenly over crust. Set the rest of the cheesecake filling aside.
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Pumpkin Filling:
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In a separate bowl, mix together pumpkin puree, an egg, sour cream, heavy cream, and sweetener with an electric mixer until smooth.
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Pour the pumpkin filling over the top of the cheesecake filling. Be careful not to mix them. Spread evenly over the cheesecake layer.
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Spread the rest of the cheesecake filling evenly over the pumpkin filling.
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Bake in the oven for 18-23 minutes. The center will wiggle a little. Let cool completely to room temperature.
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Place in the refrigerator for at least 2 hours (or overnight).