Gluten-Free Cheesecake Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Divide cream cheese mixture among cups on top crusts.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (12 servings total)