Published 9/3/2024 The cottage cheese craze is here to stay and we’re so excited to introduce you to this high-protein pumpkin cheesecake recipe because, yes, it’s made with cottage cheese (no cream cheese involved!) and has 12g protein/serving. In addition to cottage cheese, it’s made with classic cheesecake ingredients and a basic graham cracker crust. We tested this recipe a handful of times and found a few important steps you don’t want to miss:
Make sure to fully whip the cottage cheese to insure no lumps. Bake the cheesecake in a water bath so that it steams and bakes evenly. We found that if you skip this step, your cheesecake will likely crack. Let the cheesecake fully chill and set before slicing. If you don’t let it set, the cheesecake will be too warm to slice.
What You Need for Cottage Cheese Pumpkin Cheesecake
Graham cracker sheets: a classic cheesecake crust that goes excellently with the pumpkin flavor. Cottage cheese: the secret ingredient of this recipe, cottage cheese makes this cheesecake high-protein and super rich and creamy. Unsweetened pumpkin puree: we used real pumpkin to give this cheesecake that authentic pumpkin flavor. Maple syrup: maple syrup and pumpkin go hand in hand. Fall flavors unite! Pumpkin pie spice: pumpkin pie spice takes the pumpkin flavors to a whole new level.
Variations and Substitutions
Graham crackers: Switch up the flavor profile of your pumpkin cheesecake crust and use Oreos, shortbread cookies, Nilla wafers, or Biscoff cookies. Cottage cheese: Cream cheese and ricotta cheese are great substitutes for cottage cheese. Just note that the taste and texture will differ slightly. Maple syrup: Honey is another great natural sweetener you can use for this recipe that tastes delicious with pumpkin! All-purpose flour: You’re welcome to use other types of flour like almond flour, rice flour, or coconut flour.
Can I use a premade graham cracker crust?
Feel free to ditch the homemade crust and buy a pre-made graham cracker crust. You may have extra filling leftover. We also recommend making sure to bake it on top of a baking sheet like the recipe suggests.
What is the difference between cream cheese and cottage cheese in cheesecake?
Cottage cheese and cream cheese are both made from milk and have a similar texture, but there are some key differences that set them apart. For instance, cream cheese is higher in fat content compared to cottage cheese, while cottage cheese is higher in protein. In terms of taste, cream cheese and cottage cheese both have a mild and slightly tangy flavor and are both considered great options when making cheesecake.
How to Store Pumpkin Cottage Cheese Cheesecake
Store any leftover pumpkin cheesecake in an airtight container in the fridge for 24 hours. Some readers have said that if you store it longer than that, the crust may get soggy!
Can you freeze cheesecake?
To freeze, place the cheesecake in a freezer-safe, airtight container or bag and store in the freezer for 2 to 3 months.
How to Top Your Pumpkin Cheesecake
We loved serving this with a homemade brown sugar meringue because it’s unique and perfectly complements this cheesecake.
Cottage Cheese Desserts
Cottage Cheese Ice Cream Strawberry Shortcake Bars Chocolate PB Protein Cheesecake Cups Cottage Cheese Chocolate Chip Cookies Chocolate Protein Mousse
If you’re short on time, you could always just top the sliced pieces with homemade whipped cream or store-bought whipped cream. If you’re not into a whipped topping, serving this a la mode is also a great idea!
