The manufacturing process is extremely simple, you simply require to comply with the methods that we have actually written on this page. The complying with are the stages of exactly how to cook GLUTEN FREE MINI PUMPKIN CHEESECAKES WITH PRETZEL CRUST.
I’m drowning in pumpkin goodies! And really, I couldn’t be more excited about it. Fall is always interesting to me in the food world, because it seems like one of the only times that seemingly EVERYONE bands together to use the same ingredient over and over for a few months: pumpkin!
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.
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