Delicious Cottage Cheese Pumpkin Cheesecake

Hey there, dessert lovers!

Are you ready to treat yourself to something special? I’ve got a real gem for you today.

Let’s whip up a cottage cheese pumpkin cheesecake!

It’s creamy, dreamy, and the perfect blend of cozy pumpkin spice. Plus, it’s a healthier twist on a classic dessert.

Trust me, you won’t want to miss this one. Let’s dive in!

Alternatives for Ingredients

To satisfy dietary requirements or tastes, there are a few different ingredient options for this delectable cottage cheese pumpkin cheesecake dish.

Cottage cheese can be replaced with silken tofu for a vegan option, maintaining a creamy texture and boosting protein content. Use a 1:1 ratio and blend the tofu until smooth.

Graham crackers can be swapped with gluten-free oats or almond flour for a gluten-free crust. Adjust the butter quantity as needed to achieve the right consistency.

Maple syrup can be substituted with honey or agave nectar for different sweetness profiles. Use slightly less honey or agave, as they are sweeter than maple syrup.

Preparation Time	20-30 minutes
Cooking Time	60-90 minutes
Total Time	80-120 minutes
Level of Difficulty	Medium

Ingredients

• 1 carton cottage cheese
• 1 1/2 cups graham crackers
• 1/2 cup butter
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup flour
• 1 teaspoon pumpkin pie spice
• 3 eggs
• Brown sugar (for meringue)

Step 1: Preheat Oven and Prepare Graham Cracker Crust

Start by preheating your oven to the desired temperature for baking a cheesecake.

Prepare a classic graham cracker crust by mixing crushed graham crackers with melted butter until the texture resembles wet sand.

Press the mixture into the bottom of a springform pan to form an even crust.

Bake the crust in the preheated oven until set and slightly golden.

This typically takes around 10 minutes.

Remove from the oven and let it cool.

Step 2: Prepare the Blended Cottage Cheese Base

In a food processor, blend an entire carton of cottage cheese until smooth and creamy.

Make sure there are no lumps remaining for a perfect cheesecake texture.

Step 3: Blend with Pumpkin and Spice

Add pumpkin puree, maple syrup, flour, and pumpkin pie spice to the smooth cottage cheese in the food processor.

Blend again until the mixture is uniform and creamy.

The consistency should be rich and thick.

Step 4: Add and Blend Eggs

Add eggs to the pumpkin cottage cheese mixture.

Blend one more time until the eggs are completely incorporated and the filling is smooth.

This step ensures a cohesive and set cheesecake.

Step 5: Assemble and Bake the Cheesecake

Pour the prepared pumpkin cottage cheesecake filling over the baked graham cracker crust in the springform pan.

To prevent the cheesecake from cracking, bake it in a water bath.

Place the springform pan in a larger baking dish and fill the dish with hot water about halfway up the sides of the springform pan.

Carefully transfer to the oven and bake until the cheesecake is set.

Step 6: Cool and Top the Cheesecake

After baking, remove the cheesecake from the oven and water bath.

Allow it to cool completely at room temperature.

Once cooled, top the cheesecake with your favorite topping, such as a simple brown sugar meringue.

For an extra special finish, you can optionally torch the meringue for a caramelized effect.

Step 7: Slice and Serve

Once the cheesecake is fully chilled and topped, you are ready to serve.

Slice the cheesecake into portions and enjoy every delicious bite of this creamy, high-protein dessert!