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!
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.