Gluten Free Mini Pumpkin Cheesecakes with Pretzel Crust

Bakerita
13Ingredients
440Calories
50Minutes

Ingredients

  • 1 cup gluten-free pretzels (finely crushed, from about 2 cups whole pretzels)
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons sugar (Cassonade, can also use brown sugar or coconut sugar)
  • 8 ounces cream cheese (softened)
  • 1/3 cup sugar (Cassonade, can also use brown sugar or coconut sugar)
  • 1/2 cup pumpkin (puréed)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 large egg (room temperature)
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NutritionView more

440Calories
Sodium25%DV590mg
Fat43%DV28g
Protein14%DV7g
Carbs14%DV42g
Fiber4%DV1g

PER SERVING *

Calories440Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat17g85%
Trans Fat
Cholesterol115mg38%
Sodium590mg25%
Potassium230mg7%
Protein7g14%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber1g4%
Sugars26g52%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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