Pumpkin Cottage Cheese Cheesecake

Anne Pringle Burnell on

This pumpkin cheesecake is made with cottage cheese and Greek yogurt for an easy, protein-packed cheesecake with pumpkin spice!

Pumpkin Cottage Cheese Cheesecake

All you need are 6 basic ingredients, spices and a blender! This is the perfect recipe if you have just a little bit of extra pumpkin puree to use up (1/4 cup to be exact).

This cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set!

Ingredient notes

  • Cottage cheese: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor.
  • Greek yogurt: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture.
  • Brown sugar or maple syrup: I tested the cheesecake with both sweeteners, and either will work! Personally, I enjoyed the flavor that the maple syrup lent to the cheesecake.
  • Cornstarch (or flour): The tiny bit of starch is key for binding the filling and providing structure. I slightly prefer cornstarch, but either flour or cornstarch will work.
  • Graham crackers: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need around 10-11 full graham cracker sheets to yield 3/4 cup of crumbs.

How to make this pumpkin cottage cheese cheesecake

Step 1: Add all ingredients (cottage cheese, Greek yogurt, egg, cornstarch, brown sugar or maple syrup, pumpkin puree and spices) to a blender.

Pumpkin cottage cheese cheesecake in a blender.

Step 2: Blend the filling until smooth.

Step 3: Pour the blended filling onto the pre-baked crust (or simply pour into a greased pan and make a crust-less cheesecake–my preference!).

Final baked pumpkin cheesecake in a pan.

Step 4: Bake for 30-35 minutes, or until cheesecake is set around the edges but still slightly jiggly in the center.

Equipment note: Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Simply line the bottom of the pan with parchment paper–the same way you’d line a pan for basque cheesecake!

Storage and serving suggestions

Cheesecake can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake.

Tags: Recipes