Does cottage cheese taste like cottage cheese in cheesecake?

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.

Can I use homemade pumpkin puree?

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.

Can I make pumpkin cottage cheese cheesecake ahead of time?

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.

How do I know when the cheesecake is done?

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.

How long does pumpkin cottage cheese cheesecake last in the fridge?

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until you’re ready to serve.

Pumpkin Cottage Cheese Cheesecake (Healthy & Creamy)

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

Units Scale

For the base

1 1/2 cups rolled oats
6 tablespoons melted butter
2 tablespoons maple syrup
1/4 teaspoon cinnamon

For the cheesecake

1 cup cottage cheese (227 g)
1/2 cup Greek yogurt
1/2 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

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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