Pumpkin Cottage Cheese Cheesecake

slice of pumpkin cheesecake on a blue plate.

4.79 from 19 votes

This pumpkin cottage cheese cheesecake is high in protein with a delightfully light texture and hint of pumpkin spice for fall. Top this with whipped cream, cinnamon, caramel sauce or Greek yogurt for a fun twist!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Servings: slices

Calories: 214kcal

Author: Erika Kwee

Equipment

1 6-inch springform pan You can also use a 6-inch cake pan lined with parchment paper.

Ingredients

For the graham crust (optional)

3/4 cup graham cracker crumbs
1 tbsp sugar
pinch kosher salt
3 tbsp unsalted butter, melted

For the cheesecake

1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz
1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz
1/4 cup pumpkin puree 57g
1 large egg
6 tablespoons brown sugar (dark or light will work) OR maple syrup 80g
1.5 tablespoons cornstarch or flour 12g
1 1/2 teaspoon pumpkin spice*
Optional: Greek yogurt, whipped cream or ice cream for topping

Instructions

For the graham crust (optional)

Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
Combine 3/4 cup graham cracker crumbs, 1 tbsp sugar and pinch kosher salt in a small bowl. Stir in the 3 tbsp unsalted butter, melted until evenly moistened.
Press crumbs evenly into the bottom of the prepared pan and bake cheesecake for 10-12 minutes, or until golden and fragrant.

For the cheesecake

Combine all ingredients (1 cup cottage cheese, 1/4 cup Greek yogurt, 1/4 cup pumpkin puree, 1 large egg, 6 tablespoons brown sugar, 1.5 tablespoons cornstarch, 1 1/2 teaspoon pumpkin spice*) in a high-powered blender and process until smooth. Scrape down the sides to fully incorporate all the ingredients.
Pour cottage cheese mixture into prepared crust (OR into a greased 6-inch springform pan OR parchment-lined 6-inch cake pan). Bake for 30-35 minutes, or until the edges are set with a matte surface. The center should be slightly jiggly, but not sloshy.
Let cool to room temperature before refrigerating for several hours or overnight to let the texture settle. You can enjoy this warm, but I prefer the texture once it's fully chilled.

Video

Notes

*Alternatively, you can use 1 1/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg in place of the pumpkin spice.

This recipe is easily doubled for baking in an 8 or 9" springform pan. You can also use the same size cake pan, just line it with parchment paper for easy removal.

Nutrition facts shown are for the cheesecake with the graham crust. For 1/6 of the cheesecake without the crust, the nutrition facts are around 112 calories, 1.2g fat, 16g carbs and 6g protein.

Adapted from here.

Nutrition