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This pumpkin cottage cheese cheesecake offers a lighter, nutritious twist on the rich classic cheesecake. It balances creamy pumpkin flavor with a subtle spice and makes a perfect dessert when you want something satisfying but not too heavy.
I first made this after wanting a fall dessert that felt indulgent but with less guilt. It quickly became my go-to for seasonal potlucks and cozy weekend baking.
Ingredients
- Graham cracker crumbs: provide a crunchy, buttery base so choose freshly crushed crackers for the best texture and flavor
- Sugar and brown sugar: add sweetness and a bit of caramel richness respectively, both balancing the pumpkin spice beautifully
- Unsalted butter: holds the crust together and intensifies the buttery flavor melting it just until warm is key
- Cottage cheese: adds protein and creaminess while keeping it lighter than cream cheese look for small curd and 2 percent fat for smooth blending
- Greek yogurt: contributes tanginess and extra moisture full fat or nonfat options work depending on your preference
- Pumpkin puree: brings natural sweetness and moisture along with autumnal flavor try to avoid heavily spiced canned pumpkin to control seasoning yourself
- Egg: binds everything together ensuring a smooth custard texture
- Cornstarch: thickens without making the cheesecake dense
- Pumpkin spice: is the star here, adding warmth and subtle heat fresh or homemade blend tastes best and avoid blends heavy on cinnamon alone
Instructions
- Build The Crust:
- Combine the graham cracker crumbs with sugar and a pinch of kosher salt in a bowl. Pour in the melted butter and mix until all crumbs are moistened. Press this mixture firmly into the bottom of a small baking dish, about six inches square or equivalent. Make sure the crust is compact and even to create a nice base that holds together once baked.
- Blend The Filling:
- Add cottage cheese, Greek yogurt, pumpkin puree, egg, brown sugar, cornstarch, and pumpkin spice to a blender. Blend on high until the mixture is completely smooth with no lumps. This step is essential to avoid grainy texture and to create a creamy filling that will set perfectly.
- Bake The Cheesecake:
- Pour the blended filling over your prepared crust. Place in a preheated oven at 350 degrees Fahrenheit. Bake for 30 to 35 minutes or until the center is just set but still slightly jiggly when you gently shake the pan. Avoid overbaking as you want a creamy finish. Let it cool fully at room temperature before transferring to the refrigerator to chill and firm up for several hours.
I love how pumpkin spice brings all those cozy memories of fall into every bite. This recipe reminds me of baking with my family during chilly October evenings. It’s comforting to serve a dessert that feels indulgent but is made with wholesome ingredients.
Storage Tips
Store leftovers in the refrigerator covered tightly with plastic wrap or an airtight container. It will keep well for up to four days. For longer storage, you can freeze individual slices wrapped in parchment and foil then thaw overnight in the fridge.
Ingredient Swaps
Swap cottage cheese for cream cheese if you want richer texture but it will increase fat and calories. Maple syrup or honey can replace brown sugar for a different sweetness profile. Greek yogurt can be substituted with sour cream or even mascarpone for more richness.
Serving Ideas
Serve chilled cheesecake slices on a platter with dollops of whipped cream or Greek yogurt. A drizzle of warm caramel or a handful of toasted nuts pairs wonderfully as a garnish. For a festive presentation, sprinkle with cinnamon or nutmeg before serving.
This cheesecake is perfect for any season with its versatile flavors and easy preparation. Enjoy the creamy texture and cozy spices in every bite.
Frequently Asked Recipe Questions
- → Can I use regular cream cheese instead of cottage cheese?
Yes, though using cream cheese will result in a richer and heavier texture compared to the lighter feel cottage cheese provides.
- → What is the best way to press the crust evenly?
Use the back of a spoon or the bottom of a flat glass to firmly press the graham cracker mixture into the baking dish for an even crust layer.
- → How do I know when the cheesecake filling is done baking?
The center should be just set but slightly jiggly when you gently shake the pan, as it will firm up once cooled.
- → Can I substitute the brown sugar with another sweetener?
Maple syrup works well as a substitute, adding a subtle maple flavor and natural sweetness to the filling.
- → What toppings pair well with this cheesecake?
Whipped cream, additional Greek yogurt, or a scoop of vanilla ice cream complement the spices and creaminess nicely.