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Pumpkin Cottage Cheese Cheesecake Recipe

Pumpkin Cottage Cheese Cheesecake Recipe
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★★★★★

4.8 from 23 reviews

This Pumpkin Cottage Cheese Cheesecake is a creamy, low-fat dessert combining the rich flavors of pumpkin and pumpkin spice with the light texture of cottage cheese and Greek yogurt. Featuring a buttery graham cracker crust, this cheesecake is perfect for fall or any time you crave a healthier twist on a classic dessert. It’s easy to make, with simple ingredients and a smooth, luscious result that’s delicious served chilled and topped with a dollop of Greek yogurt, whipped cream, or ice cream.

Ingredients

Scale

For the Crust

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

For the Cheesecake Filling

  • 1 cup cottage cheese (2% fat recommended, 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 (blend of cinnamon, nutmeg, allspice, clove)

Optional Toppings

  • Greek yogurt
  • Whipped cream
  • Ice cream

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. In a small bowl, mix the graham cracker crumbs, sugar, and a pinch of kosher salt. Add the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the pan.
  2. Bake the crust: Place the crust in the oven and bake for 10-12 minutes, until golden and fragrant. Remove from oven and set aside to cool slightly.
  3. Make the 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 the mixture is completely smooth, scraping down the sides as needed to ensure full incorporation.
  4. Assemble the cheesecake: Pour the smooth cottage cheese mixture into the prepared crust or directly into a greased or parchment-lined 6-inch springform or cake pan if skipping the crust.
  5. Bake the cheesecake: Bake at 350°F (175°C) for 30-35 minutes, until the edges are set with a matte finish and the center is slightly jiggly but not liquid.
  6. Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for several hours or overnight to let it set firmly and develop the best texture.
  7. Serve: Serve chilled, optionally topped with Greek yogurt, whipped cream, or your favorite ice cream for an extra creamy finish.

Notes

  • You can use either brown sugar or maple syrup as a sweetener—both work well.
  • For a gluten-free version, ensure your graham crackers or crust ingredients are gluten-free.
  • You can substitute cornstarch with flour if preferred, but cornstarch gives a smoother texture.
  • Adjust pumpkin spice according to your taste; you can add more cinnamon or nutmeg if desired.
  • This cheesecake can be made in an 8 or 9-inch pan by doubling the ingredients.
  • Store leftovers in the refrigerator for up to 4 days.
  • To reduce fat content, use nonfat Greek yogurt and cottage cheese, but the texture may be slightly less creamy.

Nutrition

Keywords: pumpkin cheesecake, cottage cheese cheesecake, healthy cheesecake, low fat dessert, pumpkin dessert, fall recipes, easy cheesecake

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