Gluten-Free Cheesecake Cupcakes

Ingredients

• cooking spray (1 pinch)
• gluten-free flour blend (such as Namaste Perfect Flour Blend) (1 cup)
• chopped pecans (1 cup)
• unsalted butter (7 tablespoons)
• brown sugar (0.25 cup)
• cream cheese (3 (8 ounce) packages)
• white sugar (0.67 cup)
• salt (0.125 teaspoon)
• eggs (3 )
• vanilla extract (1.5 teaspoons)
• lemon extract (0.5 teaspoon)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a muffin tin with cooking spray.
2. Combine flour, pecans, butter, and brown sugar in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of pecan mixture into the bottom of each muffin cup; press to create flat and even crusts.
3. Bake in the preheated oven until crusts are dry, about 12 minutes; set aside. Reduce oven temperature to 300 degrees F (150 degrees C).
4. Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add white sugar and salt; beat well. Beat in eggs, one at a time, until smooth. Beat in vanilla extract and lemon extract.
5. Evenly divide and pour cream cheese mixture over crusts.
6. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 442
• fat: 35 g
• sats: 18 g
• carbs: 27 g
• fibre: 2 g
• protein: 8 g
• salt: 0.257 g