Pumpkin Protein Cheesecake

1: Preheat the oven to 350°F.

2: Mix the crust ingredients together, spray a circular baking tin with cooking spray, and press the crust down in it.

3: Bake the crust for 10 minutes.

4: Mix the ingredients for the filling together except the egg whites (mix the wet ingredients first, then add the dry).

5: Whisk the egg whites for a couple of minutes until stiff peaks form, then fold them into the filling batter.

6: Bake for 25 minutes at 325°F, lower the temperature to 200°F, and bake for an additional 35 minutes.

7: Let cool for 30 minutes, then store in the fridge for at least three hours or overnight for the cheesecake to set.

8: Slice into eight pieces and enjoy.