For the crust
- 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)
For the cheesecake
- 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)
- Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners, or grease three small springform pans with coconut oil.
- Combine crushed pretzels, coconut oil, and sugar and stir until the crumbs are moistened. Divide between the lined muffin tins and use a small flat-bottomed measuring cup or shot glass to press the crust evenly into the bottom of the liner. Bake for 8-10 minutes or until the crust is golden and firm. Let cool while you prepare the cheesecake filling.
- Preheat the oven to 300ºF. With an electric hand mixer, beat the cream cheese and Cassonade sugar until smooth and fully combined. Add the pumpkin, vanilla extract, salt and spices and mix at low speed until combined. Add the egg and stir just until well incorporated. Don’t over mix or you’ll create bubbles in your cheesecake.
- Divide the cheesecake batter evenly between each muffin tin or pan and bake until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped, about for 17-20 minutes for the muffin tin size, or 22-26 minutes for the larger springform pans. When they don’t jiggle anymore, turn off the oven, open the oven door at least 1 foot, and let the cheesecakes cool in the oven to prevent cracks from forming.
- Once they’re completely cool, about 1½ hours, remove from the oven and refrigerate for at least 2 hours or until ready to serve. Serve with whipped cream!