High Protein Cottage Cheese Pumpkin Cheesecake
This High Protein Cottage Cheese Pumpkin Cheesecake is a delicious healthy dessert recipe.
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.
Notes
This makes 2 large pieces, 4 regular pieces, or 6 tiny pieces of cheesecake. Serving size is for ¼ of the cake.
*If you can not find raw honey or your honey is extremely liquidy you may need to add a pinch more of extra corn starch.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 240mgPotassium: 126mgFiber: 0.3gSugar: 26gVitamin A: 212IUVitamin C: 4mgCalcium: 70mgIron: 1mg
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