Gluten Free Mini Pumpkin Cheesecakes with Pretzel Crust
www.bakerita.com
www.bakerita.com
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Ingredients

  • 1 cup finely crushed gluten-free pretzels (from about 2 cups whole pretzels)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons T-Sugars Belgian Cassonade Sugar
  • 1 package (8 oz) cream cheese, softened
  • ⅓ cup Cassonade sugar
  • ½ cup puréed pumpkin
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 large egg, room temperature

Instructions

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