Ingredients:

• 16 oz. organic cream cheese
• 2 pastured organic eggs - lightly beaten.
• 1/2 cup monkfruit sweetener
• 1-2 tsp vanilla extract
• 1 15 oz. can organic pumpkin
• Pumpkin pie spices to taste

Crust Ingredients:

• 1/4 lb. grass-fed butter melted.
• 1 cup chopped pecans, walnuts and almonds.
• 1/4 cup coconut flour
• 1 tsp monkfruit sweetener
• 1/2 tsp cinnamon

Crust Directions:

Step #1:  Gather all the ingredients.

Step #2:  Make up the crust first by grinding up nuts in the food processor or blender to a cornmeal consistency.

Step #3:  Next, mix the ground nuts, coconut flour, monk fruit sweetener, cinnamon together with melted butter in a food processor.

Step #4:  Press this crust mix into a 9-10" deep dish pie pan along the bottom and up the sides of the pan.

Step #5:  Allow the crust to cool (it should be room temp but when it cools it sets into a harder crust) by setting in refrigerator.

Step #6:  While the Pie crust is setting:  Preheat the oven to 350 degrees.

Make Pie Filling:

Step #1:  Beat cream cheese with electric mixer until smooth (this is easier if it is at room temp to begin with).

Step #2:  Keep the cream cheese mix in a bowl and gradually beat in eggs, granulated sugar and vanilla with the electric mixer until smooth.

Step #3:  Add brown sugar and pumpkin pie spice into remaining cheese mixture.

Step #4:  Pour 1/2 can pumpkin mixture into crust.  Then add the cheese mixture.  Top with the rest of the reserved pumpkin mixture.

This should make 2 layers of pumpkin.  Pumpkin on the bottom, cheese in the middle and pumpkin on the top.

Step #5:  Bake cheesecake until set 35-40 mins.

Step #6:  Refrigerate until chilled (or freeze if you want to preserve it longer).