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
- ¾ cup greek yogurt
- ⅓ cup +1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg can also just use more cinnamon
- ¼ teaspoon cardamom can also just use more cinnamon
- ½ cup pumpkin puree not pumpkin pie mix
- ⅓ cup oat flour
- 1 teaspoon vanilla extract
- 2 eggs
Optional toppings
- 1-2 tablespoons crushed graham crackers
- bee pollen
- yogurt
- raspberries
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper.
- Bake for 45 minutes - 1 hour, until cooked through. The center will jiggle a little but it should be set.
- 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 4 hours or overnight.
- 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: 175kcalCarbohydrates: 23gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 63mgSodium: 188mgPotassium: 215mgFiber: 1gSugar: 14gVitamin A: 3319IUVitamin C: 1mgCalcium: 105mgIron: 1mg
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