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.
Cook in oven for x minutes at 400 degrees
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
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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.
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