Camy's Low Carb Cinnamon Roll Cheesecake Bars Recipe

Crust:

1. Preheat the oven to 325F.
2. Grease a 9×13 sheet pan very well with butter (important – this crust can really stick to the pan if you aren’t careful!).
3. In a mixing bowl, whisk together the almond flour, cinnamon, finely chopped pecans, and powdered erythritol using a fork
4. Pour in the melted butter, and use the fork to mix well until the mixture starts to crumb and resemble dough.
5. Press the dough firmly and evenly into the bottom of your greased pan.
6. Bake 10 minutes at 325F.
7. Remove from the over, and let cool at least 10 minutes while preparing the filling.

Filling:

1. Lower oven temperature to 275F.
2. In a large mixing bowl, beat the softened cream cheese until fluffy
3. Add the liquid sucralose, and then beat until smooth.
4. Add the 3 eggs, vanilla extract, liquid stevia, heavy cream, and cinnamon, and beat until smooth.
5. Pour the filling over the crust.
6. Bake for 50-60 minutes, until the cheesecake is fully set but just jiggles slightly in the center.
7. Remove from the oven and let cool completely.
8. Refrigerate until firm, about 2 hours.