Description
A deliciously wholesome High Protein Cottage Cheese Pumpkin Cheesecake that combines creamy cottage cheese and warm pumpkin flavors.
Ingredients
Scale
- 1¼ cups full fat cottage cheese
- ⅓ cup thick raw honey
- ½ teaspoon pumpkin spice
- ¼ cup pumpkin puree
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 to 2 tablespoons crushed graham crackers (optional topping)
- ⅛ teaspoon cinnamon (optional topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 6-inch springform pan with parchment paper.
- In a food processor, combine all ingredients (cottage cheese, honey, pumpkin spice, pumpkin puree, cornstarch, vanilla extract, and eggs) and blend for 2 minutes until smooth.
- Pour the batter into the prepared springform pan.
- Cover the pan tightly with foil and place it in the oven. Bake for 50 minutes to 1 hour, keeping it covered for the first 20 minutes.
- Check the cheesecake for doneness; the edges should be set with a slightly jiggly center.
- Allow the cheesecake to cool in the pan for 20 minutes, then refrigerate for at least 2 hours.
- Top with crushed graham crackers and a sprinkle of cinnamon before serving.
Notes
For the best texture, use full-fat cottage cheese and canned pumpkin puree (not pie filling). Adjust sweetness based on preference.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg