Creamy Cottage Cheese Pumpkin Cheesecake
Creamy Cottage Cheese Pumpkin Cheesecake has a silky pumpkin filling, buttery graham cracker crust, and just enough cream cheese for classic cheesecake flavor. Cottage cheese blends completely smooth, and each slice has 10 grams of protein with no water bath needed.
Servings: 8
Ingredients
Graham cracker crust:
- 9 sheets graham crackers pulverized into fine crumbs or 1 ¼ cups graham cracker crumbs
- 4 tablespoons salted butter melted
Cheesecake:
- 16 ounces full fat cottage cheese
- 2 ounces cream cheese softened to room temperature
- 2/3 cup pumpkin puree
- 1/2 cup maple syrup
- 2 eggs
- 1 tablespoon cornstarch
- 2 teaspoons pumpkin pie spice
- 2 teaspoon vanilla extract
- Optional toppings: whipped cream, drizzled caramel
Instructions
- Preheat oven to 350 degrees.
- Start by pulverizing graham crackers in a food processor or blender until they’re fine crumbs. If you’re starting with graham cracker crumbs, you can skip this step.
- Mix the graham cracker crumbs and butter together in a small bowl, and then add to the bottom of a 8” springform cheesecake pan. Use the bottom of a measuring cup or glass to firmly press the mixture evenly on the bottom of the pan to create the crust. Note: You can cut out a circle of parchment paper to line the bottom if it isn’t non-stick.
- Add the cottage cheese, softened cream cheese, pumpkin puree, maple syrup, eggs, cornstarch, pumpkin pie spice, and vanilla extract to a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Pour the pumpkin cheesecake filling over the prepared graham cracker crust. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake in the oven for 45-50 minutes, or until the edges are the set and the center has a slight jiggle when shaken. The filling should not look liquidy in the middle.
- Cool to room temp for 1-2 hours and then transfer to the fridge to chill completely for at least 4 hours or ideally overnight.
Notes
- Use full-fat cottage cheese. I recommend 4% cottage cheese for the creamiest texture. If there is visible liquid in the container, pour off the excess before measuring.
- Blend until completely smooth. There should be no visible cottage cheese curds before the filling goes into the pan.
- Don't overbake. The edges should look set, but the center should still have a slight wibble when you gently move the pan.
- Chill completely before slicing. Four hours is the minimum, but overnight gives the cleanest slices and the creamiest texture.
- Storage: Keep covered in the refrigerator for up to 4 days. Add whipped cream or caramel just before serving.
Nutrition
Serving: 1slice | Calories: 272kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 372mg | Potassium: 213mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3532IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
