High Protein Pumpkin Cheesecake with Cottage Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
