Pumpkin Marbled Cheesecake

My sister had made this recipe for Thanksgiving a few years back. I admit, as much as I should have avoided it, I am glad I tried the high-carb treat. It was fantastic! The original (high-carb) version of this used gingersnap cookies for the crust. That of course, is not an option when sticking with Keto, So I worked some magic using various recipes and came up with this crust substitute.  The crust is perfect for bars, pies etc. My husband tried some raw and felt it tasted a lot like cookie dough.
I would love to hear how this turned out for you! This recipe made (3) 8 1/2" pans of dessert. You can't go wrong!
Crust Ingredients: 

• 5 cup Almond flour
• 2/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)
• 1/4 tsp Stevia
• 1/2 tsp Salt (or 1 tsp for savory pie crust)
• 1/2 cup Butter (measured solid, then melted)
• 2 large Eggs
• 1 tsp Vanilla extract (omit if making a savory crust)
• 1 tsp Ginger
• 2 T Cocoa Powder
• (3) 8.5" straight sided round cake pans

Crust Directions: 

• Preheat the oven to 350 degrees F
• Mix together the dry ingredients
• In a separate dish, mix in the wet ingredients and then combine with the dry ingredients.
• The dough should be dry and crumbly. Keep mixing until it is uniform and there are no crumbs remaining.
• Split the dough into 3 equal amounts and press into the bottom an 8 1/2" round cake pan. Carefully poke holes in the surface using a fork to prevent bubbling.
  Bake for 7-10 minutes. Cool slightly before adding the filling (below)

Cheesecake Ingredients:

• 24 oz Cream Cheese
• 1 C. Sweetener (equal to sugar, divided in half)
• 1 tsp Vanilla
• 3 Eggs, (divided in half)
• 1 C. Canned Pumpkin
• 1 tsp ground Cinnamon
• 1/4 tsp Nutmeg

Cheesecake Directions:

1. Mix cream cheese, 1/2 C sweetener 1/2 of the eggs and 1/2 tsp vanilla together.
2. In a seperate dish mix the rest of the sweetener, eggs, vanilla, cinnamon, nutmeg and pumpkin together.
3. Pour cream cheese into the 3 prepared crusts equally.
4. Spread out the cream cheese throughout the pan and place dollops of the pumpin on top
5. Take a butter knife and swirl the pumpkin through the cream cheese mixture.
6. Bake all 3 at 325 degrees f. for 45-55 minutes.

Makes: 24 servings (8 slices per tin)
Nutrition:

• Calories: 267
• Fat: 24.7g
• Carbs: 6.3g
• Fiber: 3g
• Protein: 7.7g