Mix together the softened cream cheese, egg, vanilla, powdered Swerve, pumpkin, pumpkin pie spice, baking powder and monk fruit juice concentrate. (If your cream cheese is clumping, use an immersion blender to get it super smooth).

Fill your sous vide container with water up to the minimum line, clip on your sous vide, and pre-heat to 80 degrees Celsius/176 degrees F.

Use a Ninja/Magic bullet to pulse the Pumpkin Spice Cookie Clusters to crumbs.

Divide the Cookie Cluster crumbs evenly among six 4-oz mason jars. Press crumbs down using a spoon to make a compact crust.

Divide the cheesecake batter evenly among the mason jars on top of each crust.

Secure the lids. It’s important they’re tight enough that water does not get in, but don’t screw them on too tight or they could explode in the sous vide (or at least that’s what I read – thankfully I have no firsthand knowledge here).

Use tongs to place the mason jars in the sous vide container. Make sure they’re all right side up and side-by-side (versus on top of one another).

Keep in the sous vide for two hours. Remove with tongs and set on a wire cooling rack with a kitchen towel beneath to collect any water.

Allow mason jars to cool fully to room temperature, and then place in fridge.