Prep your pan and oven: Heat the oven to 325°F (163°C). Line an 8x8-inch pan with parchment paper, leaving overhang on two sides for easy lifting.

Make the crust: In a bowl, combine almond flour, granulated sweetener, salt, and cinnamon. Stir in melted butter and vanilla until the mixture resembles damp sand.

Press and pre-bake: Press the crust mixture firmly and evenly into the lined pan. Bake for 10–12 minutes, until set and lightly golden at the edges. Let it cool for 10 minutes.

Start the cheesecake base: Beat the softened cream cheese with a hand mixer on medium speed until smooth and fluffy, about 1–2 minutes. Add powdered sweetener and mix again until creamy with no lumps.

Add eggs and dairy: Beat in eggs one at a time on low speed. Mix in vanilla, sour cream, and heavy cream just until combined. Don’t overmix to avoid extra air bubbles.

Divide the batter: Pour about 2/3 of the cheesecake batter over the cooled crust and smooth the top.

Make the pumpkin layer: Stir pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt into the remaining 1/3 of the batter until fully blended.

Layer it up: Spoon the pumpkin mixture over the plain cheesecake layer. Gently spread to the edges. For a marbled look, drag a knife through a few times.

Bake low and slow: Bake at 325°F (163°C) for 35–45 minutes, until the edges are set and the center has a slight jiggle. The surface should look mostly matte.

Cool gradually: Turn off the oven, crack the door, and let the pan sit inside for 15 minutes. Then cool on the counter until room temperature.

Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This step is key for clean slices and the best texture.

Slice and serve: Lift out using the parchment, cut into bars with a hot, wiped knife, and top with lightly sweetened whipped cream if you like.