Name: Gluten-Free Cheesecake Cupcakes
Ingredients: cooking spray; 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend); 1 cup chopped pecans; 7 tablespoons butter, melted, or more as needed; 0.25 cup packed brown sugar; 3 (8 ounce) packages cream cheese, at room temperature; 2/3 cup sugar, or more to taste; 0.125 teaspoon salt; 3 eggs; 1.5 teaspoons vanilla extract; 0.5 teaspoon lemon extract, or more to taste

Ingredients

cooking spray
1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend)
1 cup chopped pecans
7 tablespoons butter, melted, or more as needed
0.25 cup packed brown sugar
3 (8 ounce) packages cream cheese, at room temperature
2/3 cup sugar, or more to taste
0.125 teaspoon salt
3 eggs
1.5 teaspoons vanilla extract
0.5 teaspoon lemon extract, or more to taste

Steps

Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with cooking spray.
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.
Bake in the preheated oven until crusts are dry, about 12 minutes; set aside. Reduce oven temperature to 300 degrees F (150 degrees C).
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.
Divide cream cheese mixture among cups on top crusts.
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.