This pumpkin cheesecake is made with cottage cheese and Greek yogurt for an easy, protein-packed cheesecake with pumpkin spice!
After trying my cottage cheese cheesecake, someone asked if I could deliver a pumpkin cottage cheese cheesecake version. After a few tries, I’m happy to report back with a cheesecake that’s just as easy to make and protein-packed as the regular one. All you need are 6 basic ingredients, spices and a blender! This is the perfect recipe if you have just a little bit of extra pumpkin puree to use up (1/4 cup to be exact).
Why you’ll love this recipe
- Quick to make: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy.
- Packed with protein: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert!
- Cozily spiced: Just a 1/4 cup of pumpkin puree and a mix of cinnamon, ginger and nutmeg yields a lightly spiced pumpkin cheesecake that feels like a fall treat yet is satiating enough to eat for breakfast (or any time of day).
Ingredient notes
- Cottage cheese: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor.
- Greek yogurt: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture.
- Brown sugar or maple syrup: I tested the cheesecake with both sweeteners, and either will work! Personally, I enjoyed the flavor that the maple syrup lent to the cheesecake.
- Cornstarch (or flour): The tiny bit of starch is key for binding the filling and providing structure. I slightly prefer cornstarch, but either flour or cornstarch will work.
- Graham crackers: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need around 10-11 full graham cracker sheets to yield 3/4 cup of crumbs.
Recipe notes
Although this healthy pumpkin cheesecake recipe is simple, it took a few iterations to develop.
- The first iteration used added 6 tablespoons of pumpkin puree to my base recipe with 1/4 cup of brown sugar (instead of the original 2.5 tbsp of granulated sugar) and spices. This version was definitely too savory, not sweet enough, and a bit too watery.
- In the next version, I reduced the amount of pumpkin to 1/4 cup and increased the brown sugar to 6 tablespoons. This yielded the perfect level of sweetness and a texture that I’m happy with!
- I also tested brown sugar vs. maple syrup as the sweetener. Both will work, but my tasters (and myself) slightly preferred the version with maple syrup due to the maple notes.
How to make this pumpkin cottage cheese cheesecake
This cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set!
Step by step visuals are below:
Step 1: Add all ingredients (cottage cheese, Greek yogurt, egg, cornstarch, brown sugar or maple syrup, pumpkin puree and spices) to a blender.
Step 2: Blend the filling until smooth.
Step 3: Pour the blended filling onto the pre-baked crust (or simply pour into a greased pan and make a crust-less cheesecake–my preference!).
Step 4: Bake for 30-35 minutes, or until cheesecake is set around the edges but still slightly jiggly in the center.
Equipment note: Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Simply line the bottom of the pan with parchment paper–the same way you’d line a pan for basque cheesecake!
Storage and serving suggestions
Cheesecake can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake.
I loved snacking on the crustless tests of this pumpkin cheesecake plain. Try mixing it into some Greek yogurt for a fun snack!
But if you’re serving it as a dessert, it would pair really well with whipped cream and cinnamon, gingersnap crumbles, vanilla bean ice cream and some caramel sauce.
If you liked this cheesecake, you may also like:
- My original cottage cheese cheesecake
- The search to find the best cheesecake recipe in the best cheesecake bake off
- This stunningly delicious black bean chocolate cake
- For a chocolate-y treat with no refined sugar, these vegan mini chocolate muffins are another classic recipe that uses date paste as a wholesome sweetener.
- A decadent flourless chocolate cake with an aquafaba meringue
- This lemon meringue pie has a tofu-based filling with an aquafaba meringue
Pumpkin Cottage Cheese Cheesecake
Equipment
- 1 6-inch springform pan You can also use a 6-inch cake pan lined with parchment paper.
Ingredients
For the graham crust (optional)
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter, melted
For the cheesecake
- 1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz
- 1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz
- 1/4 cup pumpkin puree 57g
- 1 large egg
- 6 tablespoons brown sugar (dark or light will work) OR maple syrup 80g
- 1.5 tablespoons cornstarch or flour 12g
- 1 1/2 teaspoon pumpkin spice*
- Optional: Greek yogurt, whipped cream or ice cream for topping
Instructions
For the graham crust (optional)
- Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
- Combine 3/4 cup graham cracker crumbs, 1 tbsp sugar and pinch kosher salt in a small bowl. Stir in the 3 tbsp unsalted butter, melted until evenly moistened.
- Press crumbs evenly into the bottom of the prepared pan and bake cheesecake for 10-12 minutes, or until golden and fragrant.
For the cheesecake
- Combine all ingredients (1 cup cottage cheese, 1/4 cup Greek yogurt, 1/4 cup pumpkin puree, 1 large egg, 6 tablespoons brown sugar, 1.5 tablespoons cornstarch, 1 1/2 teaspoon pumpkin spice*) in a high-powered blender and process until smooth. Scrape down the sides to fully incorporate all the ingredients.
- Pour cottage cheese mixture into prepared crust (OR into a greased 6-inch springform pan OR parchment-lined 6-inch cake pan). Bake for 30-35 minutes, or until the edges are set with a matte surface. The center should be slightly jiggly, but not sloshy.
- Let cool to room temperature before refrigerating for several hours or overnight. You can enjoy this warm, but I prefer the texture once it cools!
Vicki Machacek
Loved this! We ate the pie about 2 hours after coming out of the oven and the texture was perfect! I will make it again for sure but next time will only use half the amount of maple syrup.
erika
Yay, glad you enjoyed!
Karen Bradford
I made this using simple mills honey grahams. Also I used coconut sugar instead of regular sugar. Came out so good. My husband didn’t even know there was cottage cheese in it!
Tay
Can you freeze left overs? This was delicious!
erika
Honestly I haven’t tried but would be concerned the texture would be affected! Can vouch that this stays good in the fridge for at least 5 days!
Sue
I doubled the recipe and made in a 9” springform pan, with a biscoff cookie crust. My family and I didn’t think it had much pumpkin flavor, and with 1/2 cup in the recipe that just isn’t a lot for a cheesecake of this size. The spice level was fine, just not enough pumpkin! Even the color of the filling was light-even lighter than the photos. Using the entire can would have been better, plus wouldn’t have had to deal with leftover pumpkin. We made the plain cottage cheese cheesecake first and really enjoyed that one and thought the pumpkin would be even better, but unfortunately just didn’t deliver on pumpkin flavor.
erika
Sorry you were disappointed with the pumpkin flavor Sue! I did try to think of ways to use the entire can of pumpkin, but couldn’t get the texture right. It definitely is a lighter pumpkin spice flavor–thank you for the feedback!
Anne DeBowes
Thanks for an extremely easy and delicious recipe. I baked mine in ramekins and baked for 30 minutes.
erika
So glad you enjoyed!!
Andrea
This is delicious on a few levels: texture (I used the water bath and really enjoyed the texture better than without), slightly sweet making it a great after meal, low calorie and low fat treat, or even for breakfast with more yogurt (I use low-fat cottage cheese and high protein nonfat yogurt).I made it in a silicon mold without the crust and will continue having it in my fridge at most times!
erika
So glad you enjoyed!
Andrea
Question: equal parts maple syrup to brown sugar (eg 6 TBSP?) Thanks!
erika
Yes, that’s exactly right! Thanks for checking–I just updated the recipe to reflect this.
Judy
The cheesecake Was easy to make ,tasted good, but the texture was not to my liking
erika
Sorry you didn’t enjoy the texture!
Lucky
I never leave comments but this came out perfect. Unlike other healthier dessert recipes, it doesn’t make you wish you just made the real thing. The only change I made was using a monkfruit brown sugar substitute. I did make a crust and think it’s better with one, but you’re right that the filling is good all on its own too.
erika
So glad to hear it, thank you for reporting back!!
Mary
I have a bag of ginger snaps and thinking of using those for the crust in my food processor. I don’t have graham crackers.Also I am wondering if I can sub 1/4 cup sour cream for the yogurt. ?
Thanks! Can’t wait to try this one!
erika
Yes, I think gingersnaps would work really well! And I think that would work fine to sub sour cream for the yogurt!
Ann
It turned out good! I browned my butter for the crust and added a 3-4 tablespoons of pumpkin butter to the cheesecake filling. It turned out to be something that’s in the middle of a pumpkin cheesecake and a pumpkin pie. Good recipe!
Valerie S
As a fan of your original recipe, I was delighted you posted a pumpkin version. I love all things pumpkin, and this recipe did not disappoint. The pumpkin and spices work beautifully with the cheesecake texture. I did find it needed a few scrapes down the sides of the blender to fully incorporate the ingredients, which hasn’t been my experience with the original recipe. I like to make the crust as directed, double the filling, and baking in a 9” springform only adds about 5 minutes of additional baking time. It also works well made with brown sugar Swerve. Don’t hesitate to try this one, even if you don’t like cottage cheese, trust Erika, she will never steer us wrong!
erika
Great feedback, I’ll make a note to scrape the sides down because that is very much needed–thanks Valerie!
Sidney
So good! I used date sugar and doubled the recipe to fit my pan, and it turned out great! I didn’t have graham crackers handy, so I just used some cereal. I love dessert recipes that sneak in some extra protein. Thanks, Erika! Would love to see some more combos 🙂
erika
Yay!! Thanks for reporting back Sidney!
Amy
Looks so good!
Instead of brown sugar do you think maple syrup would work?
Thank you so much!
erika
Yes, I’ve tried and maple syrup will also work!
Maureen
I saw your reel yesterday and knew I had to make this ASAP. This was actually my first time making cheesecake and it seemed so approachable. I wasn’t wrong. This was so easy to make and is SO GOOD. I made my own whipped cream and sprinkled with cinnamon. It’s so fluffy and light and the flavor is amazing. I want the whole thing! Thank you for this recipe!
erika
Ahhh I’m so glad you enjoyed it! Thanks for trying it right away and reporting back!!
B
Hey Erika, can’t wait to try this out. Do you know if I can skip the greek yogurt and use all cottage cheese for the recipe or will that change the texture/result? Thanks!
erika
Hi there–I haven’t tried, but I suspect the result would be fairly similar since the amount of yogurt is so small. If you try it, please let us know how it went!