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High-Protein Pumpkin Cheesecake

A creamy and nutritious pumpkin cheesecake made with cottage cheese and Greek yogurt, offering a delightful blend of flavors and a protein boost.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Provides a crunchy base.
  • 1/4 cup sugar Sweetens the crust.
  • 1/4 teaspoon kosher salt Enhances flavors.
  • 1/4 cup unsalted butter Binds the crust ingredients.
For the filling
  • 1 cup cottage cheese Adds creaminess and protein.
  • 1/2 cup Greek yogurt Enriches the texture.
  • 2 large eggs Creates structure.
  • 1 teaspoon pumpkin pie spice Infuses the cheesecake with fall flavors.
  • 1/2 cup brown sugar Adds deep sweetness.
  • 2 tablespoons cornstarch Helps set the filling.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 cup pumpkin puree Provides signature pumpkin flavor.
  • 1/2 cup whipped cream Optional topping.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease an 8-inch springform pan.
  2. In a small bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of the pan and bake for 10-12 minutes until golden and fragrant. Let cool slightly.
  3. In a blender, combine cottage cheese, Greek yogurt, eggs, pumpkin pie spice, brown sugar, cornstarch, vanilla extract, and pumpkin puree. Blend on high speed for 2-3 minutes until completely smooth.
Baking
  1. Pour the filling into the prepared crust and bake for 30-35 minutes, until the edges are set and the center is slightly jiggly.
Cooling and Serving
  1. Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and let it cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.
  2. Serve chilled and top with whipped cream if desired.

Notes

Ensure the cottage cheese is blended thoroughly for a smooth filling. Let the cheesecake cool in the oven to prevent cracks. Using pure pumpkin puree is recommended for the best flavor. Overnight chilling is preferred for full flavor development.