Gluten-Free Cheesecake Cupcakes
Description
This recipe for individual gluten-free cheesecake cupcakes with a pecan crust will be a hit, especially for those who can only eat gluten-free desserts.
Ingredients
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cooking spray
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1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
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1 cup chopped pecans
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7 tablespoons butter, melted, or more as needed
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1/4 cup packed brown sugar
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3 (8 ounce) packages cream cheese, at room temperature
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2/3 cup sugar, or more to taste
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1/8 teaspoon salt
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3 eggs
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon lemon extract, or more to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup 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
Divide cream cheese mixture among cups on top crusts.
6
Bake cheesecakes in the preheated oven until set, about 20 minutes. Cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.