This is a great way to WoW your guests…moist and delicious chocolate cake layer topped with a creamy pumpkin cheesecake layer…its gluten free and low-carb!
Servings | Prep Time |
16 | 15 minutes |
Cook Time | Passive Time |
1 hour | 4 hours |
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This is a great way to WoW your guests…moist and delicious chocolate cake layer topped with a creamy pumpkin cheesecake layer…its gluten free and low-carb!
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Ingredients
Pumpkin Cheesecake Layer
- 2 8 oz. cream cheese room temperature
- 1/2 cup Truvia Brown Sugar Blend packed
- 1 cup pumpkin puree
- 1/4 cup sour cream room temperature
- 1 tsp. vanilla extract
- 3 large eggs room temperature
- 1 tsp. pumpkin pie spice
Chocolate Cake Layer
- 1 1/4 cup almond flour
- 3 TBSP. cocoa powder
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter room temperature
- 1/2 cup Truvia Brown Sugar Blend packed
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1/4 cup sour cream room temperature
Servings:
Instructions
Pumpkin Cheesecake Layer
- Preheat oven to 325’. Line the bottom only of a 9” x 3” springform pan with parchment paper and spray with cooking spray.
- In a large mixing bowl, beat cream cheese and brown sugar on high until cream cheese is smooth. Add pumpkin puree, sour cream, vanilla, eggs and spice and beat on medium-high for 1 minute. Set aside while you prepare cake batter.
Chocolate Cake Layer
- In a small mixing bowl, whisk together almond flour, cocoa powder, baking powder and salt. Set aside.
- In a large mixing bowl, beat butter and truvia brown sugar on medium-high speed for 1 minute. Add eggs, vanilla and sour cream and beat on medium-high speed for 1 minute. Stir in almond flour mixture just until blended. NOTE: Mixture will not look smooth.
- Into prepared pan, pour chocolate cake batter and spread into an even layer. Gently pour cheesecake filling over chocolate cake mixture and spread into an even layer
- Bake in preheated oven for 1 hour; top will feel firm and a tester inserted in the center should come out clean. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours (overnight is best).
- After cheesecake has been chilled, run a knife around inside edges to loosen from pan. Release springform pan and remove. Slice and serve.
- NOTE: You can exchange Truvia Brown Sugar Blend with Swerve Granulated Sugar to make this recipe sugar-free. Tastes great either way, although I do enjoy the hint of brown sugar and molasses.
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