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Pumpkin Cottage Cheese Cheesecake Recipe

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3.8 from 54 reviews

  • Author: Sara
  • Total Time: 4 hours (including chilling time)
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Pumpkin Cottage Cheese Cheesecake is a creamy, lighter twist on traditional cheesecake, featuring a smooth blend of cottage cheese, pumpkin puree, and warm pumpkin spice. The graham cracker crust provides a buttery, crunchy base, while the filling offers a perfect balance of sweetness and spice. It’s easy to prepare and baked to perfection, making it a delicious seasonal dessert that can be enjoyed warm or chilled.

Ingredients

Graham Crust

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

Cheesecake Filling

  • 1 cup cottage cheese (2% or any kind) (227g/8oz)
  • 1/4 cup Greek yogurt (nonfat, 2% or full-fat) (57g/2oz)
  • 1/4 cup pumpkin puree (57g)
  • 1 large egg
  • 6 tablespoons brown sugar (dark or light) OR maple syrup (80g)
  • 1.5 tablespoons cornstarch or flour (12g)
  • 1 1/2 teaspoons pumpkin spice

Optional Toppings

  • Greek yogurt
  • Whipped cream
  • Ice cream

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. You can double the recipe and use a larger 8 or 9-inch cake pan if desired.
  2. Make the Graham Crust: In a small bowl, combine the graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in the melted unsalted butter until the crumbs are evenly moistened.
  3. Form and Bake the Crust: Press the graham cracker mixture evenly into the bottom of the prepared pan. Bake in the oven for 10 to 12 minutes, or until the crust is golden and fragrant.
  4. Blend Cheesecake Filling: In a high-powered blender, combine the cottage cheese, Greek yogurt, pumpkin puree, egg, brown sugar (or maple syrup), cornstarch (or flour), and pumpkin spice. Blend until smooth, scraping the sides as needed to incorporate all ingredients thoroughly.
  5. Pour and Bake the Cheesecake: Pour the blended cottage cheese mixture over the baked graham crust in the pan. Bake for 30 to 35 minutes, or until the edges are set with a matte finish and the center is slightly jiggly but not runny.
  6. Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for several hours or overnight. This resting time improves the texture and flavor. While you can enjoy it warm, the cheesecake is best served chilled.
  7. Serve: Optionally top with Greek yogurt, whipped cream, or ice cream before serving for added creaminess and flavor contrast.

Notes

  • You can substitute brown sugar with maple syrup for a different natural sweetness.
  • The pumpkin spice can be homemade or store-bought and usually contains cinnamon, nutmeg, ginger, and cloves.
  • If you do not have a blender, blending the cottage cheese and other ingredients with a food processor or using a strong hand mixer can work.
  • Use a high-powered blender for the smoothest filling texture.
  • This cheesecake is best refrigerated overnight to allow flavors to meld and texture to firm up.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-cottage-cheese-cheesecake-recipe/