Add the almond flour, oats, Truvia® Sweet Complete™, and cinnamon to a food processor or high-powered blender and process until a powder forms.
Combine the almond flour/oat mixture and the melted butter in a bowl and mix together with a rubber spatula (you may need to use your hands at the end) until the mixture resembles wet sand.
Press the crust mixture into the bottom of your pan. Set aside.
To make the filling:
Have all of your ingredients at room temperature.
Using the whisk attachment of a stand or hand mixer, beat the cream cheese, eggs, yogurt, and extracts until fully combined.
Add in the Truvia® Sweet Complete™ and mix until combined.
Pour half of the batter on top of your crust. Place the pan in the freezer for 30 minutes.
While the pan is chilling, add the pumpkin puree and pumpkin pie spice to the second half of the cheesecake filling still in your mixing bowl. Mix until well combined. Set aside.
To make the streusel:
Add all of the streusel ingredients except for the butter (pecan halves, vanilla extract, almond extract, Truvia® Sweet Complete™, oats, pumpkin pie spice, and salt) to the bowl of a food processor and pulse 4-5 times. Add the cubed butter and pulse until the streusel resembles chunky sand.
Prep the pan for baking:
Preheat your oven to 325 degrees.
Remove the cheesecake pan from the freezer. Pour the pumpkin cheesecake filling on top of the plain cheesecake filling. Make sure to spread the filling to cover the entire pan.
Bake the cheesecake bars:
Bake the gluten free pumpkin cheesecake bars for 60 minutes.
Remove the pan from the oven (very carefully), and add the streusel topping to the bars making sure to cover the entire pan.
Return the pan to the oven and bake for an additional 30 minutes, or until set, but it still jiggles slightly.
Remove the pan from oven.
Chill the cheesecake bars:
Let the cheesecake bars cool completely to room temperature. Once cooled, place in your refrigerator overnight or for at least 4 hours.
Once chilled, remove the pan from the refrigerator and cut into bars!
Storage:
If you would like to freeze your bars, place the cut bars in your freezer in a single layer and allow to freeze completely, then transfer to a sealed container. Gluten-free pumpkin cheesecake bars will keep in the freezer for up to 3 months or in the refrigerator for up to one week.
Notes
*Each bar also includes 13.5g sugar alcohols.**If you do not need to eat gluten-free, you can just use standard rolled oats.The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.