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
Recipe Description
These Mini Pumpkin Cheesecakes have a crunchy, salty pretzel crust that pairs irresistibly well with the spiced pumpkin cheesecake filling! Topped with a swirl of whipped cream, this is a gluten-free dessert everyone will go nuts for – it’s perfect for the holidays. The pumpkin spice filling is super creamy, has loads of warm spices, and is lightly sweetened with Belgian Cassonade Sugar.
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