Sugar free cheesecake infused with an almond filling atop an almond pecan crust and cut into bars or squares.
Combine the flours, sugar, crushed pecans and butter together.
Press into a lightly buttered or nonstick pan.
Bake in a preheated oven at 350 degrees for 10 minutes or until lightly browned.
Pour filling inside when done and bake for an additional 20 minutes.
In a mixing bowl, whip together the cream cheese, sugar, almond extract, and vanilla.
Next add in the eggs, one at a time, beating until creamy smooth.
Pour filling into the baked crust and bake for 20 minutes or until just barely set in the center.
Allow the cheesecake bars to cool and refrigerate for at least one hour once frosted.
In a mixing bowl, combine sugar, butter, almond extract, vanilla, and milk and beat until creamy.
Frost cheesecake, top with pecans, and refrigerate before serving.
Cut into 18 small or 12 medium sized squares.
Whenever possible, choose organic ingredients.