Pumpkin Cheesecake Bars

Adapted from JM Thomas at All Recipes

Ingredients:

Crust:
1 to 1 1/2 cups almond flour
2 1/2 tablespoons unsalted butter, melted
1/2 cup xylitol

Filling:  
12 oz cream cheese
1 1/2 cup xylitol
1 (15 oz) can pumpkin
2 tablespoons pumpkin pie spice OR 2 teaspoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ground ginger, and 2 teaspoons all spice.
1/8 teaspoon salt
2 eggs

Preparation:

Crust:
1.  Preheat oven to 350 F
2.  Pour almond meal in an 8x8 Pyrex.  Use more almond meal for a thicker crust and less for a thinner one.  Spread evenly so you can see how thick the crust will be before you add the butter and xylitol.
3.  Once you have the desired amount of almond meal, add butter and xylitol.
4.  Mix ingredients together and spread evenly with your fingers.
5.  Bake for 10-12 minutes, or until the crust is golden brown.  Keep a close eye on it towards the end because once it starts to brown it goes fast.
6.  Let cool completely, preferably overnight, before adding filling.

Filling:
1.  Preheat oven to 350 F
2.  Beat together cream cheese and xylitol with an electric mixer.
3.  Add pumpkin, spices, and salt.  Mix again.
4.  Beat in eggs one at a time, until mixture is homogeneous.
5.  Bake for 65-75 minutes, or until knife inserted in the center comes out clean.
6.  Cool completely and serve

Note: This was SO good you guys!  Perfect for Thanksgiving!  Also, I was messing around in the kitchen and ended up making this topping that tastes like cool whip! Enjoy!

Cool Whip:
Ingredients:
3/4 cup half and half
3/4 teaspoon xanthan gum
6 packets Truvia
1 oz cream cheese

Preparation:
1.  Combine all ingredients with an electric mixer, mix until homogeneous.