Intructions:

For Churro Layer

1. Preheat oven to 400 F.

2. Line the bottom of a 9" springform pan with parchment paper and spray the sides with non-stick spray. Wrap pan bottom and up sides with foil. This will keep any drips from happening during baking. Set aside.

3. Add the almond flour, coconut flour, baking powder, xanthan powder, 2 tsp of the cinnamon, and sea salt in a medium size bowl. Whisk together.

4. In medium pan, add the coconut milk, butter, and Swerve and heat on medium until the Swerve is dissolved and mixture begins to boil. Reduce heat to medium-low.

5. Add flour mixture to milk mixture and mix well. Continue to cook and stir until it begins to form a dough and pull away from the sides of the pan. Remove from heat and allow to cool for 10 minutes.

6. Once cooled, stir in the whisked eggs and vanilla.

7. Scoop mixture into the springform pan and spread evenly across bottom.

8. In small bowl, add the remaining 3 tsp of cinnamon and the 1 Tbsp Swerve and stir together. Sprinkle on top of dough layer.

9. Place springform pan into preheated oven and bake for 5 minutes. Reduce heat to 325 F and continue baking for 15 minutes. Remove from oven.

For Cheesecake Layer

1. Place a pan of water on the bottom rack of 325 F preheated oven.

2. In bowl of stand mixer, add the cream cheese, Swerve, Swerve Brown, vanilla, pumpkin spice extract, pumpkin pie spice, cinnamon, and sea salt. Mix on medium until well blended and creamy but don't over mix. It could cause cracks in the cheesecake if too many air bubbles are present.

3. Add the sour cream and pumpkin puree. Mix on low until combined.

4. Add in the whisked eggs and mix just until combined.

5. Pour cheesecake mixture over baked churro layer.
6. Put in oven and bake at 325 F for 35 minutes.

7. Turn off oven and leave cheesecake in oven for 1 hour.

8. Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours. Better if left over night.

Whipped Cream Layer

1. Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes.

2. Remove from freezer and beat cream, cream of tarter, and cinnamon until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.

3. Serve cheesecake with the whipped cream.