Cottage Cheese Pumpkin Cheesecake

A slice of pumpkin cheesecake with a fork.

Cottage Cheese Pumpkin Cheesecake

Cottage Cheese Pumpkin Cheesecake with 10 grams of protein that's SO good! Made with pumpkin puree, pumpkin spice, and cottage cheese, this healthy high-protein cheesecake is actually sweet, creamy, and has that classic cheesecake texture we all know and love. I've made this recipe so many times and I could not be more obsessed! It's one of my favorite desserts in the fall and people are always so shocked to find out it's made with cottage cheese. You're going to love it!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 1 10

Chill Time 4

Total Time 5 40

Servings Slices

Calories 288kcal

Author Christine McMichael

Equipment

Springform Pan
Rimmed Baking Sheet
Blender

Ingredients

Crust

1 cup all-purpose flour spooned and leveled
1 cup almond flour
1/4 teaspoon salt
3 Tablespoons maple syrup
5 Tablespoons refined coconut oil melted
1-2 Tablespoons water

Cheesecake

2 cups 4% cottage cheese
1/2 cup maple syrup
1 15-ounce can pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/3 cup tapioca starch spooned and leveled
1 Tablespoon vanilla extract
3 large eggs

Cottage Cheese “Sour Cream” Topping

1/2 cup 4% cottage cheese
2 Tablespoons maple syrup
2 Tablespoons pumpkin puree
1 Tablespoon milk of choice
sprinkle cinnamon optional

Instructions

Preheat the oven to 350°F. Grease a 9-inch round springform pan with cooking spray and line the bottom with parchment paper. Place a rimmed baking sheet underneath the cake pan for easy transport to and from the oven.
In a large bowl, mix together the all purpose flour, almond flour, and salt. Add the maple syrup and coconut oil and mix until a thick dough forms. Add the water, 1 tablespoon at a time, if the mixture is too crumbly.
Transfer the mixture to the prepared pan and press down into an even layer.
Bake for 10 minutes.
In a blender, combine the cottage cheese, maple syrup, pumpkin puree, pumpkin spice, tapioca starch, vanilla, and eggs and blend until smooth, about 2 minutes.
Pour the cheesecake mixture over the par-baked crust and bake for 55-60 minutes, or until set.
Turn off the oven, prop the oven door open and leave in the oven for 30 minutes.
Remove the cheesecake from the oven and fully cool on the counter (about 45 minutes). Then, refrigerate for 4-6 hours before serving.
For the topping, blend the cottage cheese, maple syrup, and pumpkin until smooth.
Spread over the chilled cheesecake and add a sprinkle of cinnamon on top (optional). If time allows, place the cheesecake with topping into the fridge for 1 hour to set a bit more before serving.

Video

Notes

TIPS:

1 tablespoon of vanilla extract may sound like a lot, but it isn’t too overpowering at all. It adds so much flavor!
Eggs can be cold from the fridge or room temperature.
If you have leftover "sour cream" topping, it's actually SO good in coffee as a creamer!

Nutrition