Cottage Cheese Pumpkin Cheesecake

Cottage Cheese Pumpkin Cheesecake with 10 grams of protein that’s SO good! Made with pumpkin puree, pumpkin spice, and cottage cheese, this healthy high-protein cheesecake is actually sweet, creamy, and has that classic cheesecake texture we all know and love. I’ve made this recipe so many times and I could not be more obsessed! It’s one of my favorite desserts in the fall and people are always so shocked to find out it’s made with cottage cheese. You’re going to love it!

High-Protein Cottage Cheese Pumpkin Cheesecake

If you follow me over on Instagram, (opens in a new tab) you already know how much I love making fall desserts that are a bit higher in protein. AND you know that I am a pumpkin fanatic (hello, creamy pumpkin pie)! So, I figured, why not try to combine the two to create the ultimate dessert? And oh my goodness, you guys! The results turned out SO much better than I could have ever guessed. 

The cheesecake is sweet without being overly sweet. The topping is so good I could eat it on its own by the spoonful, the filling is perfectly soft with a spiced pumpkin flavor, and the crust is made with a hint of maple syrup that ties everything together. Plus, it’s naturally sweetened and higher in protein than classic pumpkin cheesecake. Every bite is so good!

RELATED: Vegan Butterfinger Cheesecake

Why You’ll Love This Recipe

• Healthy Cheesecake – Unlike most cheesecake recipes, this pumpkin cottage cheese cheesecake is completely refined sugar-free. Plus, it provides some healthy fats and fiber from the almond flour and 10 grams of protein thanks to the cottage cheese! 
• Simple Ingredients – If you’ve never made cheesecake, you’ll be shocked at how simple the ingredients are. You probably already have most of what you need on hand. 
• Easy Recipe – If you don’t often make cheesecakes, they can be a bit intimidating. However, this recipe is SO incredibly easy to put together!
• Serves a Crowd – This recipe makes one large cheesecake that feeds up to 12 people, which is perfect for holidays and family gatherings. 
• Make Ahead – I like to prep my cheesecake a day or so ahead of time. Then, all I have to do is slice and serve when I’m ready to eat. It’s especially helpful when I’m running around the kitchen trying to finish my Red Wine Cranberry Sauce and Roasted Brussels Sprouts on Thanksgiving! 

You’ll Also Love: Honey Pear Ginger Cheesecake

Ingredients

Crust

• Flour – A combination of all-purpose flour and almond flour forms the base of the crust, adding a slightly nutty taste. 
• Salt – This enhances the flavor of the crust, balancing the sweetness. 
• Maple Syrup – Substitute honey if preferred here. 
• Coconut Oil – Melt the oil before combining the ingredients. Butter works great, too!
• Water – Use as needed if the dough is too crumbly. 

Cheesecake Filling

• Cottage Cheese (opens in a new tab) – Full-fat works best for a traditional cheesecake flavor and texture. 
• Maple Syrup
• Pumpkin Pie Spice – Adjust to taste. 
• Pumpkin Puree – Make sure to use pure pumpkin puree. The only ingredient on the can should be pumpkin! Pumpkin pie filling has added sugar and sweeteners. 
• Tapioca Starch – This thickens the filling and helps it set. Cornstarch is a great substitution!
• Vanilla
• Eggs – Cold or room temp is fine! I don’t recommend using a flax egg or egg replacer (opens in a new tab) for the filling. It will likely make the filling too dense. 

Cottage Cheese “Sour Cream” Topping

• Cottage Cheese – Again, full-fat cottage cheese is best. This mimics the tangy flavor of sour cream found in most recipes while adding protein! 
• Maple Syrup – Use more or less, depending on how sweet you want your topping. 
• Pumpkin Puree
• Milk – Use any kind of milk you have on hand. 

How to Make a Cottage Cheese Pumpkin Cheesecake 

I know making cheesecakes from scratch can be intimidating, but I promise it’s simple! You’ll need a 9-inch round springform pan (opens in a new tab), a rimmed baking sheet, a large bowl (opens in a new tab), a high-speed blender (opens in a new tab), and about 30 minutes of prep time. Here’s how to make Cottage Cheese Pumpkin Cheesecake: 

1. Prepare the crust – Mix both flours and salt in a large bowl. Then, add the maple syrup and coconut oil, and mix until a thick dough forms. Transfer the mixture to a prepared springform pan, and press it down into an even layer. Bake until the crust is lightly golden. It won’t be fully cooked! Set aside. 
2. Blend the filling – Next, blend the cheesecake filling ingredients in a high-speed blender until smooth. 
3. Bake the filling – Pour the filling mixture evenly over the crust. Bake until set. 
4. Cool – Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Then, transfer it to the counter and let it cool completely. Finally, chill the cheesecake in the fridge for at least 4 hours. 
5. Make the topping – Blend the “sour cream” topping ingredients in a food processor until smooth. 
6. Top the cheesecake – Spread the topping evenly over the chilled cheesecake. 
7. Chill again – If you have time, I highly recommend chilling the cheesecake in the fridge again. This helps it set and prevents cracking! 

Tips

• Prevent sticking – Before you begin, grease your springform pan super well with cooking oil spray. Then, line the bottom with parchment paper. Or, you can skip the parchment paper if your pan is nonstick, but I still prefer it just in case. 
• Use a baking sheet – I like to place my springform pan on a baking sheet before I begin baking. This makes it super easy to take it in and out of the oven. 
• Adjust the crust – If your crust is too crumbly to hold its shape, add water 1 tablespoon at a time until it’s cohesive. 
• Have extra topping? – Save it to add to your coffee in the mornings! It makes it SO flavorful, thick, and creamy, kind of like a pumpkin spice latte. Or, freeze it for a high-protein ice cream!
• Cover up cracks – Since this cheesecake isn’t baked in a water bath, it may crack on top. The cottage cheese “sour cream” topping hides it perfectly! (Or, use the water bath method (below) to prevent cracking. 

RELATED: Strawberry Cheesecake Bars

Water Bath Method

I skip the water bath for this recipe because it makes the process a lot easier. However, if you want to use it to prevent cracks, follow the steps below: 

1. Wrap the pan – Place the springform pan on a large sheet of heavy-duty foil. Wrap the outside of the pan tightly with 2-3 layers of foil. This prevents the water from seeping in. 
2. Prepare the roasting pan – Next, set a large roasting pan (or any deep baking dish) on the middle oven rack. Place the foil-wrapped springform pan on top.
   Add hot water – Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
3. Bake – Follow the recipe instructions, baking and cooling the cheesecake as usual. 

Variations 

• Gluten-Free Crust – Replace the all-purpose flour with a 1:1 all-purpose gluten-free flour for a completely gluten-free cheesecake.
• Pre-Made Crust – Use a store-bought crust to speed up the cooking process. 
• Chocolate Pumpkin Cheesecake – Add ½ cup melted dark chocolate to the filling before baking for a chocolate-pumpkin cheesecake (or add it to the topping).
• Swirled Cheesecake – Reserve ½ cup of the pumpkin filling, and swirl it into the top of the cheesecake batter before baking for a pretty marbled appearance.
• Nuts – Top the finished cheesecake with chopped pecans or walnuts for added texture and a subtle nutty flavor. 
• Sweeter – If you prefer a sweeter dessert, add a drizzle of caramel sauce or honey before serving. 

How to Make Clean Cheesecake Slices

• Chill completely – Make sure your cottage cheese pumpkin cheesecake has been refrigerated for at least 4 hours (overnight is best). This will help it hold its shape! 
• Use a sharp knife – A thin, sharp chef’s knife or carving knife works best for clean edges.
• Warm the knife – Dip the knife in hot water, then wipe it dry before cutting each slice. This prevents crumbs from sticking. 
• Cut with confidence – Use one long, smooth motion instead of sawing back and forth, which will add crumbs to the tops and sides of your slices. 

How to Store

Refrigerator: Once cool, transfer leftovers to an airtight container. They will keep fresh for up to 5 days!

Freezer: Wrap the whole cheesecake in plastic wrap, followed by aluminum foil. Or, wrap individual slices with parchment paper, and transfer them to a freezer-safe container. Freeze for up to 2 months.

Serve: Thaw frozen cheesecake in the fridge overnight. Then, enjoy cold! 

More Healthy Pumpkin Recipes

• Pumpkin Cottage Cheese Waffles
• Healthy Pumpkin Bread
• Easy Healthy Pumpkin Muffins
• Pumpkin Smoothie Recipe
• Pumpkin Baked Oatmeal 
• Pumpkin Protein Pancakes

Cottage Cheese Recipes You’ll Love

• Cottage Cheese Pancakes
• Cottage Cheese Waffles
• Cottage Cheese Brownies
• Cottage Cheese Muffins
• Cottage Cheese Cinnamon Rolls
• Cottage Cheese Pancake Bars 

Looking for more? Find 35+ cottage cheese recipes!

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