CRUST: Mix the crust ingredients together with a fork. Press into the bottom of a greased 10 inch springform pan. (I don’t press it up the sides.) Bake at 350* F for 8 minutes. Let the crust cool while preparing the fillings. Turn the oven down to 325*.

CINNAMON CHEESECAKE: Beat the room temperature cream cheese in a stand mixer until smooth and creamy. Add the sour cream, sweeteners, molasses, vanilla, and cinnamon and beat until smooth, scraping down the sides of the bowl as needed. Add the eggs one at a time and beat well between each addition until the cheesecake filling is smooth and emulsified. Add more THM Gentle Sweet if you want a sweeter cheesecake.

PUMPKIN PIE LAYER: Beat the pumpkin puree and eggs together in a stand mixer (or using a hand mixer) until well mixed. Add the sweetener, spices, vanilla, and salt and mix again. Add the cream in two additions and mix until everything is homogenous. Batter will be runny.

ASSEMBLY: Pour the cheesecake batter on top of the warm (not hot) crust, reserving 1 1/2 cups of batter for the top of the cheesecake. Gently pour the pumpkin pie layer on top of the cheesecake layer, keeping the layers as distinct as possible. I use a measuring cup to add the pumpkin layer a little at a time. Spread out the pumpkin layer with an offset spatula. Top with small blobs of the remaining cheesecake batter and use a knife to swirl it into a pretty pattern with the pumpkin layer. (Or just go for two distinct layers and put ALL the cheesecake filling on top of the crust topped by the pumpkin pie layer. No swirls.)

BAKE: Place the cheesecake pan into a piece of extra wide aluminum foil and wrap the foil around the sides of the pan, then place the contraption into a larger pan filled with 3/4 inch of water. (A pizza pan with sides works great.) This water bath will help prevent your cheesecake from cracking and just help it bake more evenly. Place the cheesecake on an oven rack placed one notch below the middle of the oven. Bake at 325* for 1 hour and 15 minutes or until the cheesecake still has a bit of a wobble but is fairly set. Turn the oven off, crack the door open, and leave the cheesecake in the oven for 10 minutes to cool slowly. Remove the cheesecake from the oven and cool to room temperature. Store (covered) in the fridge once fully cool. Cheesecake actually tastes better the next day!

Serve it up with some sugar free caramel sauce if you want to go over the top! I’ve used this recipe from Nana’s Little Kitchen in the past and really enjoyed it.