Ingredients:

  • 180g ginger snap cookies, crushed into fine crumbs
  • 42g unsalted butter, melted
  • 450g Neufchâtel cheese, softened
  • 120g plain Greek yogurt, thick/strained
  • 180g pumpkin puree
  • 120ml pure maple syrup
  • 8g pumpkin pie spice
  • 5ml vanilla extract
  • 16g lemon juice

Instructions:

  1. Combine the crushed ginger snaps and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan using a flat glass to ensure a level, compacted surface.
  3. Place the pan in the freezer for 10 minutes to set the crust.
  4. Spread the pumpkin puree onto a layer of paper towels and press firmly to remove excess water until the puree looks matte.
  5. Beat the softened Neufchâtel and Greek yogurt together until smooth and velvety.
  6. Slowly stream in the maple syrup and vanilla extract while continuing to mix on medium speed.
  7. Fold in the blotted pumpkin puree, pumpkin pie spice, and lemon juice. Mix only until the color is uniform.
  8. Pour the filling over the chilled crust and smooth the top with a spatula.
  9. Refrigerate for at least 6 hours, preferably overnight, to allow the proteins to bond and set.