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Pumpkin Cottage Cheese Cheesecake

A delicious slice of pumpkin cottage cheese cheesecake on a white plate, showcasing its creamy texture and graham cracker crust.
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A high-protein, lighter pumpkin cheesecake with a creamy filling and your choice of crust. Perfect for fall or Thanksgiving.

Ingredients

Scale
  • 16 ounces cottage cheese, full fat
  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • For the Crust (choose one):
  • 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
  • 1/4 cup melted butter
  • 2 tablespoons granulated sugar
  • OR
  • 1 1/2 cups gingersnap cookie crumbs (about 25–30 cookies)
  • 1/4 cup melted butter
  • 1 tablespoon granulated sugar

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Prepare the crust: In a medium bowl, combine your chosen cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Blend the cottage cheese: Place the cottage cheese in a blender or food processor. Blend until completely smooth and no curds remain. This is key for a silky texture.
  4. In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth.
  5. Add the blended cottage cheese to the cream cheese mixture and mix until combined.
  6. Stir in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until just combined; do not overmix.
  7. Pour the filling over the prepared crust in the springform pan.
  8. Bake for 50-60 minutes, or until the edges are set and the center is almost set (it will jiggle slightly).
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

  • For an extra smooth filling, you can strain the blended cottage cheese through a fine-mesh sieve before adding it to the cream cheese.
  • If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
  • To prevent cracks, ensure your ingredients are at room temperature and avoid overmixing the batter.

Nutrition

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