Apple Butter Cheesecake Bars

• Preheat oven to 350°F.

To Make the Crust

• Add the gluten-free graham crackers to a food processor and pulse until they become course crumbs.
• Add in the almond four and apple pie spice, then continue to pulse.
• Add in the melted butter and pulse just until it resembles wet sand.
• Remove from the food processor and press out into an 8 x 8” casserole baking dish lined with parchment paper.
• Bake for 10 minutes, then allow to cool slightly.

To Make the Cheesecake Filling

• Add the cream cheese to a large mixing bowl and fluff up using a hand mixer.
• Add in the eggs, one at a time, mixing in between each egg.
• Add in the allulose, sour cream, vanilla and salt, then continue mixing just until combined.
• Scoop out ⅓ cup of the batter, then mix in the apple butter and set it aside.
• Pour all but ½ cup of the batter over the slightly cooled crust. Spread in an even layer.
• Dollop half of the apple butter mixture over the cheesecake filling.
• Using a knife, gently swirl the mixture through the batter.
• Dollop the remaining ½ cup of cheesecake batter and apple butter mixture over the top, alternating and repeat swirling the batter.
• Bake for 35-40 minutes or until the cheesecake has set, but still has a slight jiggle in the center. Allow it come to room temperature before chilling in the fridge for at least 2 hours. Cut into squares are serve.