Ingredients:
Sugar Cookie Dough
¾ cup butter softened
¾ cup granular sugar substitute
1 large egg room temperature
1 large egg yolk room temperature
1 ½ teaspoon vanilla extract
2 ¾ cups almond flour
1 ½ teaspoon baking powder
¼ teaspoon salt
2 tablespoon sugar free sprinkles
Cheesecake Filling
8 ounces cream cheese softened
⅓ cup powdered sugar substitute
1 large egg room temperature
½ teaspoon vanilla extract
2 tablespoon heavy whipping cream
Instructions: Sugar Cookie Dough
Preheat the oven to 325ºF and grease a 9 inch square pan well.
In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolks, and vanilla.
All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together. By hand, gently stir in the sprinkles.
Press about half the dough into the prepared baking pan and bake 12 minutes, until lightly browned around the edges. Then remove from the oven and let cool.
Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Add the powdered sweetener and beat until well combined. Beat in the egg and vanilla, then add the heavy cream, beating until smooth
Pour the filling over the cooled crust. Take the remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
Bake 20 to 25 minutes or until the top crust is golden and the filling is just a little jiggly in the center. Remove from the oven and let cool, then refrigerate for 1 hour until set.
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