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Creamy Cottage Cheese Pumpkin Cheesecake
Linda

Creamy Cottage Cheese Pumpkin Cheesecake

4.75 from 4 votes
Forget everything you know about traditional cheesecake! This high protein, easy cottage cheese pumpkin cheesecake is a game-changer. It offers a lighter, healthier, and unbelievably delicious twist on a classic autumn treat, unlike typical dense, heavy desserts. The secret is using creamy cottage cheese, which creates a light and airy texture, perfectly complementing the warm pumpkin spices, making it your new favorite fall dessert. This creamy cottage cheese pumpkin cheesecake recipe is a guilt-free way to enjoy a delicious dessert. Looking for a high protein cottage cheese pumpkin cheesecake recipe or an easy cottage cheese pumpkin cheesecake? This is it! It’s perfect for those seeking a healthier take on classic pumpkin desserts like pumpkin cottage cheese pie or a simple pumpkin cottage cheese cheesecake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Crust (Optional)
  • 0.75 cup graham cracker crumbs
  • 1 tbsp sugar
  • pinch kosher salt
  • 3 tbsp unsalted butter melted
For the Cheesecake
  • 1 cup cottage cheese (any kind will work)
  • 0.25 cup Greek yogurt (nonfat, 2% or full-fat will all work)
  • 0.25 cup pumpkin puree
  • 1 large egg
  • 6 tbsp brown sugar OR maple syrup (dark or light will work)
  • 1.5 tbsp cornstarch or flour
  • 1.5 tsp pumpkin spice

Equipment

  • Food processor or blender
  • 9-inch springform pan
  • Baking Sheet
  • Parchment paper
  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Rubber Spatula

Method
 

  1. Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
  2. Pre-bake at 350°F (175°C) for 10 minutes.
  3. Blend cottage cheese in a food processor until smooth.
  4. Add pumpkin, eggs, sugar, and spices. Blend until combined.
  5. Pour filling over pre-baked crust.
  6. Bake at 325°F (160°C) for 50-60 minutes, or until slightly jiggly in the center.
  7. Let cool in the oven with the door ajar for 1 hour.
  8. Chill in the refrigerator for at least 4 hours, or overnight.
  9. Carefully remove the sides of your springform pan. Slice and serve.

Notes

Use room temperature ingredients for a smoother batter. Variations for dairy-free, sugar-free, crusts, and toppings (like Greek yogurt, whipped cream, or ice cream) are discussed in the main article.