Instructions

1. First, start by making the crust. Preheat the oven to 400° F. Line an 8×8 baking pan with parchment paper.
2. In a medium bowl beat coconut oil, eggs, erythritol, cinnamon, ginger, nutmeg,  and salt together with a fork or a whisk.
3. Then add coconut flour. Stir until dough holds together.
4. Gather the dough into a ball, then pat into the parchment paper-lined baking pan.
5. Bake for 8-10 minutes or until lightly brown. Let cool.
6. Next, make the cheesecake layer. Preheat the oven to 350° F. 
7. In a large bowl, add the cream cheese and erythritol. Using a stand mixer or hand mixer, beat on low speed until smooth.
8. Add one egg at a time, mixing each egg into the cream cheese.
9. Next add vanilla and salt and combine until mixed.
10. Pour about half of the mixture into the baking pan.
11. In the reserved cheesecake mixture add pumpkin, cinnamon, ginger, nutmeg, and cloves. Mix until combined. Take cupfuls of the pumpkin mixture and gently pour over the vanilla cheesecake mixture until all of the pumpkin layer is used. Do this slowly so you avoid having uneven layers of cheesecake. 
12. Bake for about 50 minutes, until only about ¼-⅓ of the center of the cheesecake, has a little jiggle to it. 
13. Remove from the oven and allow the cheesecake bars to cool. Next, cover the cheesecake bars and place them in the fridge to chill overnight. Cheesecake really needs this extra time to firm up. 
14. Once firm you can slice the cheesecake into 16 squares and serve plain or with a little whipped cream and a sprinkle of ground cinnamon.