High Protein Pumpkin Cheesecake with Cottage Cheese Recipe

Introduction

This high protein pumpkin cheesecake is a deliciously creamy and nutritious twist on a classic dessert. Made with cottage cheese and Greek yogurt, it offers a smooth texture and a rich pumpkin spice flavor that’s perfect for fall or any time you crave a comforting treat.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 2 tablespoons sugar
• Pinch kosher salt
• 6 tablespoons unsalted butter (melted)
• 2 cups cottage cheese
• ½ cup Greek yogurt
• 3 large eggs
• 2 ½ teaspoons pumpkin pie spice
• ¾ cup brown sugar (packed)
• ⅓ cup cornstarch
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• Optional: whipped cream for topping

Instructions

1. Step 1: Preheat the oven to 350°F and grease an 8-inch springform pan.
2. Step 2: In a small bowl, combine graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in melted butter until the mixture is evenly moistened.
3. Step 3: Press the crumb mixture evenly into the bottom of the prepared pan and bake for 10-12 minutes until golden and fragrant. Set aside to cool slightly.
4. Step 4: In a high-powered blender, add cottage cheese, Greek yogurt, eggs, pumpkin pie spice, brown sugar, cornstarch, vanilla extract, and pumpkin puree.
5. Step 5: Blend on high speed for 2-3 minutes until completely smooth with no visible cottage cheese curds.
6. Step 6: Pour the cheesecake mixture into the prepared crust and bake for 30-35 minutes until the edges are set, starting to brown, and the center is slightly jiggly but not liquid.
7. Step 7: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then cool completely to room temperature.
8. Step 8: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight before serving.
9. Step 9: Serve chilled, topped with whipped cream if desired.

Tips & Variations

• For a gluten-free version, use gluten-free graham cracker crumbs.
• Swap pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves for a homemade blend.
• To ensure a smooth texture, blend the filling for the full 2-3 minutes until no lumps remain.
• Try adding a drizzle of caramel sauce on top for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave if you prefer them warm, but it is best enjoyed chilled. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of cottage cheese?

Yes, but the texture and protein content will differ. Cottage cheese gives this cheesecake its high protein boost and lighter texture.

How do I prevent cracks in the cheesecake?

Allow the cheesecake to cool slowly with the oven door slightly open to avoid sudden temperature changes that cause cracks.

High Protein Pumpkin Cheesecake with Cottage Cheese Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

This High Protein Pumpkin Cheesecake with Cottage Cheese offers a creamy, rich dessert packed with protein and warm fall flavors. Featuring a buttery graham cracker crust and a smooth blend of cottage cheese, Greek yogurt, and pumpkin puree, it’s a healthier twist on classic pumpkin cheesecake perfect for the holiday season or any cozy occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 7 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 1 ¼ cups graham cracker crumbs
• 2 tablespoons sugar
• Pinch kosher salt
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 2 cups cottage cheese
• ½ cup Greek yogurt
• 3 large eggs
• 2 ½ teaspoons pumpkin pie spice
• ¾ cup packed brown sugar
• ⅓ cup cornstarch
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree

Optional Topping

• Whipped cream

Instructions

1. Make the Graham Cracker Crust: Preheat your oven to 350°F and grease an 8-inch springform pan. In a small bowl, combine the graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened.
2. Press and Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes until the crust is golden brown and fragrant. Set aside to cool slightly.
3. Prepare the Cheesecake Filling: In a high-powered blender, add cottage cheese, Greek yogurt, eggs, pumpkin pie spice, brown sugar, cornstarch, vanilla extract, and pumpkin puree. Process on high speed for 2-3 minutes until completely smooth with no visible curds.
4. Bake the Cheesecake: Pour the blended filling over the cooled crust in the springform pan. Bake at 350°F for 30-35 minutes until the edges are set and beginning to brown with a matte surface. The center should still be slightly jiggly but not liquid.
5. Cool in the Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour, then remove and cool to room temperature.
6. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to allow it to fully set and develop flavor.
7. Serve: Remove from the springform pan. If desired, top with whipped cream and serve chilled for a creamy, delicious dessert.

Notes

• Using a high-powered blender ensures the cottage cheese is completely smooth and lump-free.
• For best results, allow the cheesecake to chill thoroughly before serving.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
• To prevent cracking, avoid overbaking and cool the cheesecake gradually in the oven.
• This cheesecake can be made a day ahead and stored covered in the refrigerator.

Keywords: pumpkin cheesecake, high protein dessert, cottage cheese cheesecake, healthy pumpkin dessert, fall recipes, holiday cheesecake