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Cottage cheese pumpkin cheesecake slices with whipped cream

High Protein Pumpkin Cheesecake with Cottage Cheese

40aprons.com/cottage-cheese-pumpkin-cheesecake/
This pumpkin cheesecake made with cottage cheese is the perfect make-ahead dessert for Thanksgiving or Christmas! Besides cottage cheese, there’s also Greek yogurt for extra protein, and it delivers that rich, creamy texture everyone loves, along with warm pumpkin pie spice and a buttery graham cracker crust, this delightful dessert will be a massive hit!
Prep 15 minutes
Cook 40 minutes
Chilling Time 8 hours
Total 8 hours 55 minutes
Recipe Makes (Approximate): 8

Equipment

  • 8-inch springform pan or 8×8-inch square pan
  • High-powered blender Vitamix, Blendtec, or similar
  • small mixing bowl
  • parchment paper optional, see recipe notes

Ingredients

For the Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs
  • 2 tablespoons sugar
  • pinch kosher salt
  • 6 tablespoons unsalted butter (melted)

For the Cheesecake

Instructions

Make the Graham Cracker Crust

  • Preheat oven to 350°F and grease 8-inch springform pan.
  • Combine 1¼ cups graham cracker crumbs, 2 tablespoons sugar, and pinch of kosher salt in small bowl. Stir in 6 tablespoons melted unsalted butter until evenly moistened.
  • Press crumb mixture evenly into bottom of prepared pan and bake for 10-12 minutes until golden and fragrant. Set aside to cool slightly.

Make the Cheesecake

  • Add 2 cups cottage cheese, ½ cup Greek yogurt, 3 large eggs, 2½ teaspoons pumpkin pie spice, ¾ cup packed brown sugar, ⅓ cup cornstarch, 2 teaspoons vanilla extract, and 1 cup pumpkin puree to high-powered blender.
  • Process on high speed for 2-3 minutes until completely smooth with no visible cottage cheese curds.
  • Pour cottage cheese mixture into prepared crust and bake for 30-35 minutes until edges are set and just starting to brown with matte surface. Center should be slightly jiggly but not liquid.
  • Turn off oven and crack door open. Let cheesecake cool in oven for 1 hour, then cool to room temperature.
  • Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.
  • Top with whipped cream if desired and serve chilled.

Recipe Notes

Make it Gluten-Free: Skip the graham cracker crust and pour filling directly into greased 8-inch springform pan, or use gluten-free graham crackers for the crust, or swap in crushed gluten-free gingersnap cookies for extra spice. Everything else in the recipe is naturally gluten-free.
Parchment Paper Trick: Cut a circle of parchment paper to fit the bottom of your springform pan before adding the crust. This makes removing slices so much easier and prevents any sticking. Game changer!
Storage: Cover tightly and refrigerate for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
Blending: Blend for full 2-3 minutes to ensure completely smooth texture with no cottage cheese curds visible.
Make Ahead: This dessert is perfect for meal prep—it needs overnight chilling anyway, so make it the day before your event.
Pumpkin Pie Spice Substitute: Mix 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and pinch each of allspice and cloves.
Cottage Cheese: Use full-fat (4%) cottage cheese for best texture. Small or large curd both work fine.
Don't Overbake: Pull cheesecake from oven when center still jiggles slightly. It will continue to set as it cools.
Slowly Cool: Turn off oven and leave cheesecake inside with door cracked open for 1 hour to cool gradually.

Nutrition Information (Approximate)

Calories: 284calProtein: 10gFat: 13gSaturated Fat: 7gTrans Fat: 0.4gCholesterol: 94mgSodium: 203mgPotassium: 194mgTotal Carbs: 33gFiber: 1gSugar: 26gNet Carbs: 32gVitamin A: 5193IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/cottage-cheese-pumpkin-cheesecake/