Name: Gluten Free Mini Pumpkin Cheesecakes with Pretzel Crust
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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)