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Pumpkin Cottage Cheese Cheesecake

A slice missing from a delicious pumpkin cottage cheese cheesecake topped with a glossy chocolate glaze.
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A lighter, high-protein pumpkin cheesecake with a smooth filling and your choice of crust. Perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (or gingersnap crumbs)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (16 ounce) container cottage cheese, full fat recommended
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • â…› teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • Optional: Whipped cream for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool.
  3. In a large bowl, beat the softened cream cheese and cottage cheese with an electric mixer until smooth and creamy. You want to ensure no lumps remain for a silky texture.
  4. Gradually beat in ¾ cup sugar until well combined.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. In a separate small bowl, whisk together pumpkin pie spice, cinnamon, ginger, and cloves. Add this spice mixture to the cream cheese mixture and mix until just combined.
  7. Stir in the pumpkin puree until the batter is uniform in color.
  8. Pour the pumpkin mixture over the prepared crust.
  9. Bake for 50-60 minutes, or until the edges are set and the center is almost set. A slight jiggle in the center is okay.
  10. 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.
  11. Remove from the oven and let cool completely on a wire rack.
  12. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
  13. Serve chilled, with optional whipped cream.

Notes

  • For an extra smooth filling, you can blend the cottage cheese in a food processor or blender before adding it to the cream cheese.
  • If using gingersnap crumbs for the crust, you may want to reduce the added sugar in the crust mixture slightly.
  • To prevent cracks, ensure your ingredients are at room temperature and avoid over-mixing the batter after adding the eggs. The slow cooling process in the oven is also crucial.

Nutrition

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