Using wet hands or the back of a greased spatula, gently press the dough into the bottom of the greased pan.
Poke holes in the bottom and sides of the crust and bake in the preheated oven for 10 minutes. *note that in this step you are only partially baking the crust. It will bake further when you add the filling, so don't be surprised when it looks underdone.
When the crust is finished baking, remove it from the oven and set it aside. Increase the oven temp to 425° F and begin preparing the cheesecake layer.
Combine the cream cheese, sweetener, and vanilla in a large bowl. Use an electric mixer and mix on medium speed until smooth
8 oz Cream Cheese, ½ cup Low Carb Sweetener, 1 teaspoon Vanilla Extract
Add the sour cream, heavy cream, and egg to the cream cheese mixture and continue mixing until smooth and creamy.
¼ cup Sour Cream, ¼ cup Heavy Whipping Cream, 1 Egg
Carefully pour cheesecake batter over the prepared crust.
Now prepare the pumpkin layer: In a large bowl mix the sweetener, pumpkin pie spice, and salt.
¾ cup Low Carb Sweetener, ½ tablespoon Pumpkin Pie Spice, ½ teaspoon Salt
Add the eggs and pumpkin and mix again. Gradually stir in heavy cream.
2 Eggs, 15 oz Pumpkin Puree, ½ cup Heavy Whipping Cream
Pour the pumpkin mixture over the cheesecake layer. If desired, use a butter knife to create swirls between the two layers.
Bake in the preheated oven for 15 minutes, then reduce the oven temp back to 350° F and bake for an additional 40-50 minutes or until the center is only slightly jiggly and a toothpick inserted into the center comes out clean.
Allow it to cool for at least 2 hours before slicing and enjoy!