High Protein Cottage Cheese Pumpkin Cheesecake - a delicious healthy high protein dessert for fall. This cheesecake is delicious and decadent but made without any refined sugar. It is super easy to make and the total prep time only takes about 5 minutes. Most of the time involved with making this cake is just letting it sit!
I love a good pumpkin recipe. For more pumpkin recipes try my pumpkin pie cottage cheese ice cream or my pumpkin oatmeal bars.
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Why you'll love this recipe
It is easy to make.
It is lower in sugar and can be made gluten free.
Thanks to the cottage cheese this recipe is high in protein.
Ingredients
- cottage cheese
- honey
- vanilla
- pumpkin puree
- pumpkin spice
- eggs
- corn starch
See the recipe card for full information on ingredients and quantities.
Substitutions
- corn starch - I believe flour would work but I have not tested it.
- pumpkin spice - you can sub a combination of cinnamon, nutmeg, all spice and ginger or just use cinnamon.
- I do not suggest any other substitutes for this recipe as I have not tested them and can not guarantee that they will work.
Step-by-Step Instructions
Blend together all ingredients.
Bake cheesecake.
Let cheesecake cool.
Serve and enjoy.
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment
You need a 6 inch spring form pan for this recipe.
Recipe FAQS
Cottage cheese is high in protein as well as b vitamins and calcium.
It has much less sugar and way more protein than normal cheesecake.
Pumpkin is high in fiber and vitamins like C and A.
Recipe Pro-Tips
Make sure to let the pie fully cool otherwise it will not set.
Good quality cottage cheese will make this recipe. I love Good Culture or Kalona Superfoods.
Other fall healthy desserts
If you make this High Protein Cottage Cheese Pumpkin Cheesecake, please leave me a rating and review on this blog post. This is the best way to support me!
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High Protein Cottage Cheese Pumpkin Cheesecake
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ⅓ cup thick raw honey*
- ½ teaspoon pumpkin spice
- ¼ cup pumpkin puree
- 4 tablespoons corn starch
- 1 teaspoon vanilla extract
- 2 eggs
Optional toppings
- 1-2 tablespoons crushed graham crackers
- ⅛ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper. Cover with foil.
- Bake for 50 minutes - 1 hour, until cooked, removing the foil after 20 minutes. You will know it is done being cooked when the edges are browned and the cake is not gooey.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for 2 hours.
- Add your favorite toppings and serve.
Dana Reierson says
Terrific recipe! I added extra pumpkin added 2 extra eggs and spice. The honey didn’t give this enough sweetness so I added 4Tbs of brown sugar.
Kristi says
Thank you!
Marian says
Hi Kristi! I can’t wait to try this recipe ! Do you think I can use the mini pie crust ? Cuz I love the cheese cake with something on the bottom so they won’t taste too rich .. also do I pay to subscribe? Thank you so much ! Marian!🇨🇦!
Kristi says
Hi Marian, I don't know if a pie crust would work as the cheesecake needs the heat of the pan to set. Subscribing is free!
mm says
great instructions
“x minutes at 400 degrees”
;-{
Kristi says
If you click jump to recipe you will see a fully written out recipe card (:
Kayla says
Amazing recipe! The cottage cheese perfectly mimicked the cheesecake flavor and the pumpkin and spice blended with it tasted so good. I baked it in a 7 inch cake pan with tin foil and it came out great, delicious and so easy!
Kristi says
Thank you Kayla!
Cindy B. says
Hi Kristi! I can't wait to try out some of your delicious looking recipes! I want to make this cottage cheese pumpkin pie... will it bake well it in a pie crust? My Dad loves pies, but they have to have a crust! Or he feels he missing out. Lol. Thanks!
Kristi says
Hi Cindy, I haven't tried this but I am fairly certain it would work.
Linda M. says
It sounds very good, but I don't own a springform pan. Do you think that it would bake okay in a crust in a glass pie pan? I always make whole wheat crusts for my pies, and I flute the edges with foil so that they won't burn. I'd love to try out this recipe, but I wouldn't want it to not bake properly inside of a crust. What do you think? I gave the recipe 5 stars because it has what I was looking for: cottage cheese and no sugar! Thank you, Linda M.
Kristi says
I think if it is the same size it would work, I just think cooking times would vary.
Gale says
Can you double it and use a larger pan?
Kristi says
Yes but cooking time will vary.
Deb says
I do love this recipe. I doubled and used larger pan. Thank you. Satisfies my sweet tooth and still eating healthy ingredients
Kristi says
Thanks Deb!
Kayla says
can i add cream cheese to this?
Kristi says
No. Cream cheese is not a 1:1 sub for cottage cheese.
Taylor Larson says
If I don’t have a spring pan, can I use something else?
Kristi says
I do not suggest using anything else
Ellen Kisov says
I use a round cake pan and flip to a plate and then flip to another plate for right side up. Works great!
Dina Voorhees says
Omg this is delicious, I am obsessed!
Kristi says
Thank you Dina!
Tammy says
How long is the bake time? In the recipe it has an x instead of the length of time.
Kristi says
Hey tammy, please check out the recipe card for baking instructions.
Judy says
The nutrition profile is for which serving? 1/4 or 1/2?
Kristi says
1/4 of the cake