Pumpkin Cottage Cheese Cheesecake (Printable Version)
A lighter dessert combining creamy cottage cheese and pumpkin puree with warm spices and a graham cracker crust.
# Ingredients Required:
→ Crust
01 -
90 grams graham cracker crumbs
02 -
12 grams granulated sugar
03 -
Pinch of kosher salt
04 -
45 grams unsalted butter, melted
→ Filling
05 -
240 grams cottage cheese (2% fat)
06 -
60 grams Greek yogurt, nonfat
07 -
60 grams pumpkin puree
08 -
1 large egg
09 -
72 grams brown sugar
10 -
12 grams cornstarch
11 -
4.5 grams pumpkin spice
# Guide to Cooking:
01 -
Mix graham cracker crumbs, granulated sugar, and kosher salt in a bowl. Stir in melted butter until mixture is evenly moistened. Press the mixture firmly into the base of a small baking dish.
02 -
Combine cottage cheese, Greek yogurt, pumpkin puree, egg, brown sugar, cornstarch, and pumpkin spice in a blender. Blend until the mixture is smooth and homogenous.
03 -
Pour the filling over the prepared crust. Bake in a preheated oven at 175°C for 30 to 35 minutes, or until the center is just set. Allow to cool completely before refrigerating.
# Extra Suggestions:
01 -
Any variety of cottage cheese or Greek yogurt may be used. Maple syrup can replace brown sugar as a sweetener. Serve with optional toppings such as Greek yogurt, whipped cream, or ice cream.