Name: Gluten-Free Cheesecake Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Cooking spray -; Gluten-free flour blend (such as Namaste Perfect Flour Blend) - 1 cup; Chopped pecans - 1 cup; Butter, melted, or more as needed - 7 tablespoons; Packed brown sugar - ¼ cup; Cream cheese, at room temperature - 3 (8 ounce) packages; Sugar, or more to taste - ⅔ cup; Salt - ⅛ teaspoon; Eggs - 3; Vanilla extract - 1 ½ teaspoons; Lemon extract, or more to taste - ½ teaspoon

Ingredients for - Gluten-Free Cheesecake Cupcakes

1. Cooking spray

2. Gluten-free flour blend (such as Namaste Perfect Flour Blend) 1 cup

3. Chopped pecans 1 cup

4. Butter, melted, or more as needed 7 tablespoons

5. Packed brown sugar ¼ cup

6. Cream cheese, at room temperature 3 (8 ounce) packages

7. Sugar, or more to taste ⅔ cup

8. Salt ⅛ teaspoon

9. Eggs 3

10. Vanilla extract 1 ½ teaspoons

11. Lemon extract, or more to taste ½ teaspoon

How to cook deliciously - Gluten-Free Cheesecake Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

2 . Stage

Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.

3 . Stage

Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

4 . Stage

Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.

5 . Stage

Pour cream cheese mixture evenly over each crust.

6 . Stage

Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.