• Preheat the oven to 350 degrees F

For the crust:

• Stir melted butter, almond flour, sweetener, and pumpkin pie spice together in a mixing bowl to form a soft, buttery crust. Lightly press the dough into an even layer in the bottom of a foil lined 8x8 pan and bake for 7 minutes.
• ALLOW THE CRUST TO COOL COMPLETELY

For the vanilla cheesecake layer:

• Combine the cream cheese, eggs, 1/2 cup keto confectioners sweetener, and vanilla extract in a mixing bowl and beat with an electric mixture until completely smooth.
• When the crust has cooled completely, spoon out half of the cheesecake mixture and spread evenly over the crust. 
  

For the pumpkin cheesecake layer:

• Blend the pumpkin puree and pumpkin spice into the remaining cheesecake mixture for the pumpkin layer. Spread the pumpkin layer over the vanilla cheesecake layer. 

For the crumble topping:

• Lastly, combine the butter, pecans, almond flour, keto brown sugar sweetener and cinnamon in a small blender or food processor until a crumb mixture forms. Sprinkle over the cheesecake.
• Bake for 30-33 minutes.
• Allow the cheesecake to cool completely and chill at least 2 hours before slicing.