protein pretzel pumpkin cheesecake
Serves 8
20 mins prep
15 mins cook
480 mins chill time
540 mins total
Gone are the days of eating your fall sweet treat and crashing afterward from all the sugar and no protein. This protein pretzel pumpkin cheesecake packs 11g of protein per slice, so you can eat your sweets and enjoy them, too! Plus, this pie is very similar to a no-bake cheesecake, so it takes minimal time to put together, and then the fridge does the rest.
Crust
Filling
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Make the crust
Preheat the oven to 375 degrees F.
Use a blender or food processor (or just a rolling pin and ziplock bag) to pulverize the pretzels.
In a large bowl, mix together the melted 6 tbsp unsalted butter, 2 cups cinnamon sugar pretzels, 1/4 tsp ground ginger and cinnamon, and 1/4 cup coconut sugar.
Press the crust into a spring form pan or tart pan (preferably something with removable sides. Use a 1/4 measuring cup or something similar to press the crust evenly across. Save the bowl for later!
Bake for 7 minutes, but watch it carefully because it can burn quickly. Once done, let it cool for 15 minutes, then transfer to the freezer to continue to cool. Meanwhile, make the filling.
Make the filling
In a large, clean bowl, whip up the 12 oz heavy whipping cream (using a hand mixer or stand mixer) until stiff peaks form. Leave it in the fridge until ready to use.
In the same bowl as the crust, add the 16 oz Skyr yogurt , 1 cup pumpkin puree, 1 cup powdered sugar, 1 tsp vanilla extract, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/8 tsp salt. Mix together with a hand beater or mixer of choice until well combined.
Then, gently fold in the whipped cream using a spatula until most of the streaks are gone. Be careful not to knock all the air out!
Pour this filling into the cooled crust (it's okay if the crust ist still a little warm). Spread it out evenly, then gently tap the sides to knock out the air bubbles.
Transfer to the fridge to set up for at least 8 hours.
