Step 1

Preheat oven to 350°F/ 180°C and line a 9X13-inch baking dish with parchment paper.

Step 2

Make the Crust: In a large mixing bowl, combine all the ingredients for the crust and stir well until no lumps remain and the dough looks crumbly. If the mixture seems too sticky, add one tablespoon of coconut flour.

Step 3

Transfer the crust into the prepared pan and press into an even layer using a measuring cup.

Step 4

Bake the crust for 10 minutes until the edges begin to brown. Remove from the oven and allow to cool.

Step 5

Make the Pumpkin Cheesecake Filling: In a large mixing bowl, add room temperature cream cheese, sour cream, pumpkin puree, sweetener, eggs, spices, and vanilla extract. Using an electric mixer incorporate all the ingredients until the mixture looks smooth and creamy. Scrape the edges if necessary.

Step 6

Pour the cheesecake mixture onto the cooled crust and use a spatula to smoothen the top.

Step 7

Bake in the middle of the oven for 40-45 minutes, until the center still jiggle to touch but the edges are firm and set.

Step 8

Remove from the oven and allow to cool completely.

Step 9

Refrigerate for at least 4 hours or overnight. Once fully set, cut into 18 bars and enjoy!