We live in dark times, when no PSL enthusiast is safe from the scourge of mockery. No Lululemon-wearing passerby is spared from the label of basic. The masses no longer respect the holy sanctity of Uggs. IS NOTHING SACRED?
Ginger Pumpkin Protein Cheesecake
- Prep Time:1 min
- Cook Time:30 mins
- Total Time:31 mins
- 9 whole graham crackers or other cookies
- 6 tablespoons butter
- 1 4-ounce package whipped cream cheese room temperature
- 1 4-ounce package unflavored skyr or labneh
- 1/3 cup sugar
- 1 large egg
- 2 tablespoons sour cream
- 1/4 cup pumpkin puree
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the crust: Preheat the oven to 350°F. Place foil into an 8x8x2" metal baking pan so that there is overhang on all sides. Butter the foil.
Crush graham crackers or cookies into fine crumbs with a rolling pin. Melt the butter in a pan, remove from heat, then add the crumbs. Toss the crumbs thoroughly in the butter.
Firmly press the crumbs into the bottom of the pan, forming an even layer.
Bake for about 12 minutes, until the crust is golden brown. Remove from the oven and let cool completely before placing the filling on top.
For the filling: beat cream cheese, skyr/labneh, pumpkin and sugar in large bowl until smooth. Add the egg, sour cream, and vanilla.
Bake the cheesecake until slightly puffed and set in center, about 30 minutes. Remove form the oven, and cool completely on a rack. Chill cheesecake until cold, around 2 hours.
Store covered in a refrigerator. When ready to eat, use the foil to lift the cheesecake out of the pan, and divide into 16 pieces. ENJOY!!