SNICKERDOODLE CHEESECAKE BARS
yield: 9 servings
FOR CRUST
- 2 tbsp Butter, melted
- 1/4 c Granulated Sweetner
- 1 1/2 c Almond Flour
- 1 tsp Cinnamon
- 1/2 tsp Baking Soda
FOR CHEESECAKE
- 16oz Cream Cheese, softened
- 2/3 c granulated sweetner, divided in 3rds
- 1 tsp Vanilla
- 2 eggs
- 2 egg whites
- 2 tsp Cinnamon
Combine almond flour, sweetener and baking soda. Pour in butter, mix until crumbly.
Press into a greased (or lined) 8x8 pan. Bake for 10 minutes on 350. Remove from oven and set aside.
Using an electric mixer, whip cream cheese and 1/3c sweetener until smooth, add vanilla and eggs one at a time, continue to mix until smooth.
In a small bowl mix the 1/3 c sweetener with the cinnamon.
Pour cheesecake batter over the crust. Sprinkle cinnamon mixture over the top.
Bake for 20 minutes, remove from oven and chill completely.
Store in the refridgerator.
Suggestion: These are best made the day before consuming, or at least if let to chill for the day!
