Gluten Free Mini Pumpkin Cheesecakes with Pretzel Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These mini pumpkin cheesecakes have a crunchy pretzel crust and creamy pumpkin-spiced cheesecake filling. They're rich, slightly sweet, and have the warmth of fall spices. Perfect as individual desserts for Thanksgiving or any autumn gathering.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 cup finely crushed gluten-free pretzels (from about 2 cups whole pretzels)
- 2 tablespoons coconut oil (melted)
- 2 tablespoons Cassonade Sugar (can also use brown sugar or coconut sugar)
- 1 8 oz. package cream cheese (softened)
- ⅓ cup Cassonade sugar (can also use brown sugar or coconut 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 788mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 89mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.