Add the melted butter, sweetener, cinnamon, and salt to a bowl and stir to combine.
Add the flour and mix well.
Place paper or silicone liners in a cupcake pan.
Evenly distribute the flour mixture between 9 cups, and use your fingers to press it down gently.
Bake the crust for 8-10 minutes. Watch it close and don't let it get too dark.
Remove it from the oven and allow it to cool for ten additional minutes.
This gives you time to make the filling.
For the filling:
Add the softened cream cheese to a big bowl and beat until fluffy, about 60 seconds.
Add the egg, sweetener, vanilla, lemon, and salt, and beat again until smooth and thoroughly combined.
Evenly distribute the cheesecake batter between the 9 cups.
Gently tap the pan on the counter to get some of the air out.
Bake the cheesecakes for 18 to 20 minutes. * see note
Allow them to cool on the counter for 30 minutes and then put them in the refrigerator for no less than 3 hours before serving.
To make the caramel pecan topping:
In a small, non-stick pan over medium heat, cook the butter until it just starts to turn golden. This will take a few minutes, and you want to whisk or swirl the pan every minute or so.
When the butter is golden brown, add the sweetener and whisk for about 30 seconds to dissolve.
Add the heavy cream and continue whisking and cooking for 2-3 minutes over low heat. It will look separated but will come together into a smooth sauce as you whisk. Whisk slow and constantly. You don't have to whisk too hard, just constantly.
Remove the pan from the heat and add the vanilla and salt. Whisk again until smooth.
Add the pecans and use a spatula to stir them in.
Let cool for about five minutes before drizzling over the cheesecakes. It will thicken more as it cools.
You'll know the cheesecakes are done when you see a little dryness around the edges, but the middle still jiggles a bit.The cream cheese must be room temperature. Set it out for at least two hours before preparing the cheesecakes. The caramel pecan topping will harden up as it sits. To loosen it up again, you can either put it in the microwave for a few seconds at a time or put it in a pan over low heat. If it's still too thick, add a splash or two of milk and reheat.