This pumpkin cottage cheese cheesecake is creamy, perfectly spiced, and packed with protein. Made with cottage cheese, Greek yogurt, pumpkin puree, and a simple oat crust, it’s a lighter take on classic pumpkin cheesecake that still tastes rich and indulgent.
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❤️ Why you'll love this healthy pumpkin cheesecake?
- Creamy and smooth: Blended cottage cheese and Greek yogurt create a rich, creamy cheesecake filling without needing lots of cream cheese.
- Higher in protein: Cottage cheese, Greek yogurt, and eggs give this pumpkin cheesecake a natural protein boost.
- Naturally sweetened: Maple syrup adds just the right amount of sweetness and pairs perfectly with pumpkin and warm spices.
- Wholesome oat crust: The simple rolled-oat base gives the cheesecake a deliciously nutty texture and makes a great alternative to a traditional graham cracker crust.
🎃 What is pumpkin cottage cheesecake?
Pumpkin cottage cheese cheesecake is a lighter twist on traditional pumpkin cheesecake that uses blended cottage cheese to create a creamy filling.
When blended until smooth, the cottage cheese loses its curd-like texture and combines with Greek yogurt, pumpkin puree, eggs, maple syrup, and pumpkin pie spice to create a silky, lightly spiced cheesecake filling.
You still get that creamy pumpkin cheesecake texture and flavor, with the added benefit of extra protein from the cottage cheese and Greek yogurt.
🥄 Ingredients & Substitutions
For the oat crust
ROLLED OATS: Create a wholesome, slightly nutty base for the cheesecake. Use old-fashioned rolled oats for the best texture.
BUTTER: Helps bind the oat crust and gives it a rich flavor.
MAPLE SYRUP: Adds a little sweetness and helps hold the crust together.
CINNAMON: For extra flavor.
For the pumpkin cheesecake filling
COTTAGE CHEESE: The star of this recipe. Blend it until completely smooth for a creamy cheesecake texture.
GREEK YOGURT: Adds extra creaminess and protein. Plain Greek yogurt works best.
PUMPKIN PUREE: Use pure pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.
EGGS: Help the cheesecake set as it bakes.
MAPLE SYRUP: Naturally sweetens the filling and complements the pumpkin.
VANILLA EXTRACT: Adds more flavor.
CORNFLOUR: Helps thicken and stabilize the cheesecake filling.
PUMPKIN PIE SPICE: Gives the cheesecake its warm pumpkin-spice flavor.
PUMPKIN PUREE: You can also make your own homemade pumpkin puree by roasting fresh pumpkin for a thick, naturally sweet puree that’s perfect for baking.
👩🏼🍳 How to make pumpkin cheesecake
Preheat the Oven: Preheat the oven to 350°F (180°C). Lightly grease your 9-inch springform baking pan.
Make the Oat Crust: Add the rolled oats to a food processor and blend until they resemble a coarse flour. Add the melted butter, maple syrup, cinnamon and pulse until combined.
Press Into the Pan: Transfer the oat mixture to the prepared pan and press it firmly and evenly into the base. Set aside.
Blend the Filling: Add the cottage cheese, Greek yogurt, pumpkin puree, eggs, maple syrup, cornstarch, and pumpkin pie spice to a blender or food processor. Blend until completely smooth and creamy with no visible cottage cheese curds. Note: The cheesecake filling will be quite runny at this stage — this is completely normal. It will set as it bakes and firms up further as it chills.
Bake: Pour the pumpkin cheesecake filling over the crust and smooth the top. Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle.
Cool: Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator.
Chill: Refrigerate for at least 4 hours, or preferably overnight, before slicing. This allows the cheesecake to fully set and gives you the best creamy texture.
Tips and Tricks
Blend until completely smooth: Blend the cottage cheese filling really well. You shouldn’t be able to see any cottage cheese curds before it goes into the crust.
Use thick pumpkin puree: Watery pumpkin can make the cheesecake filling too soft. If you’re making your own, roast the pumpkin with the skin on, scoop out the flesh, and blend it until smooth. This gives you a thicker puree without adding extra water.
Don’t overbake it: The edges should look set, but the center can still have a slight wobble when you remove the cheesecake from the oven. It will continue to set as it cools.
Let it cool before refrigerating: Allow the cheesecake to cool to room temperature before transferring it to the fridge.
Chill before slicing: For the best creamy texture and clean slices, refrigerate the cheesecake for at least 4 hours. Overnight is even better.
Use a clean knife: For neat slices, run a sharp knife under hot water, wipe it dry, and clean it between each cut.
❓FAQS
No. Once the cottage cheese is blended until completely smooth and combined with pumpkin, maple syrup, and warm spices, you don’t get the usual cottage cheese texture. It creates a smooth and creamy cheesecake filling.
Yes. Homemade pumpkin puree works really well in this cheesecake. For a thick puree, roast the pumpkin with the skin on, scoop out the soft flesh, and blend until smooth. Avoid watery puree, as it can make the cheesecake filling too soft.
Yes. This cheesecake is actually ideal for making ahead because it needs time to chill and set. Make it the day before, refrigerate overnight, and slice when you’re ready to serve.
The outside of the cheesecake should look set while the center still has a slight wobble. Avoid baking until the entire cheesecake is completely firm, as this can result in an overbaked cheesecake.
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until you’re ready to serve.
🎃 Recipes to try next
ARRZO WITH PUMPKIN AND COCONUT
EASY OVEN BAKED PUMPKIN RISOTTO
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Pumpkin Cottage Cheese Cheesecake
- Total Time: 45 minutes
- Yield: 10 slices 1x
Description
This pumpkin cottage cheese cheesecake is creamy, perfectly spiced, and packed with protein. Made with cottage cheese, Greek yogurt, pumpkin puree, and a simple oat crust, it’s a lighter take on classic pumpkin cheesecake that still tastes rich and indulgent.
Ingredients
For the base
- 1 ½ cups rolled oats
- 6 tablespoons melted butter
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon
For the cheesecake
- 1 cup cottage cheese (227 g)
- ½ cup Greek yogurt
- ½ cup pumpkin puree
- 2 large eggs
- 8 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons cornflour
- 2 teaspoons pumpkin spice or cinnamon.
To serve
- Greek yogurt or whipped cream
Instructions
- Preheat the Oven: Preheat the oven to 350°F (180°C). Lightly grease your 9-inch springform baking pan.
- Make the Oat Crust: Add the rolled oats to a food processor and blend until they resemble a coarse flour. Add the melted butter, maple syrup and cinnamon and pulse until combined.
- Press Into the Pan: Transfer the oat mixture to the prepared pan and press it firmly and evenly into the base. Set aside.
- Blend the Filling: Add the cottage cheese, Greek yogurt, pumpkin puree, eggs, maple syrup, vanilla extract, cornstarch, and pumpkin pie spice to a blender or food processor. Blend until completely smooth and creamy with no visible cottage cheese curds. Note: The cheesecake filling will be quite runny at this stage — this is completely normal. It will set as it bakes and firms up further as it chills.
- Bake: Pour the pumpkin cheesecake filling over the crust and smooth the top. Bake for 30-35 minutes until the edges are set but the center still has a slight jiggle.
- Cool: Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, before slicing. This allows the cheesecake to fully set and gives you the best creamy texture.
Notes
Cottage cheese: Blend the filling until completely smooth so there are no visible cottage cheese curds.
Runny filling: Don’t worry if the filling looks thin after blending. This is normal and it will set during baking and chilling.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. If using homemade puree, make sure it is thick rather than watery.
Don’t overbake: The edges should be set while the center still has a slight wobble. It will continue to set as it cools.
Chilling: Refrigerate for at least 4 hours before slicing. For the best texture, chill overnight.
Storage: Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per slice
- Calories: 270 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
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