Pumpkin Cottage Cheese Cheesecake

This Pumpkin Cottage Cheese Cheesecake combines the richness of cream cheese with the light, high-protein creaminess of cottage cheese. It’s perfectly spiced, creamy without being too heavy, and the ideal fall dessert for anyone wanting a cozy treat with a gut-friendly twist.

Ingredients

Crust

• 1 cup almond flour

• 1 tbsp coconut sugar (or maple sugar)

• ¼ cup melted butter or coconut oil

• 1 tsp pumpkin spice

Filling

• 1 ½ cups cottage cheese

• ½ cup cream cheese (softened)

• ¾ cup pumpkin puree (unsweetened)

• ⅛ cup maple syrup

• 2 large eggs

• 1 tbsp arrowroot starch (or cornstarch)

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Preheat Oven
   Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust
   In a bowl, combine almond flour, coconut sugar, melted butter, and cinnamon. Press firmly into the bottom of the pan to form a crust. Bake for 8 minutes, then set aside to cool slightly.

3. Make the Filling
   In a high-speed blender or food processor, blend the cottage cheese until completely smooth. Add softened cream cheese, pumpkin puree, maple syrup, eggs, yolk, arrowroot, spices, vanilla, and salt. Blend again until silky smooth and lump-free.

4. Assemble & Bake
   Pour the filling over the cooled crust and smooth the top. Bake for 45–55 minutes, or until the edges are set but the center has a slight jiggle.

5. Cool Slowly
   Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour (this prevents cracks). Then refrigerate for at least 4 hours or overnight to set fully.

6. Serve & Enjoy
   Slice and serve chilled. Optional: garnish with coconut whipped cream, roasted pecans, or a sprinkle of pumpkin pie spice.

Why You’ll Love It

• High protein from cottage cheese

• Classic tang from cream cheese

• Naturally sweetened with maple syrup or coconut sugar

• Gluten-free crust with almond flour

✨ This Baked Pumpkin Cottage Cheese Cheesecake is creamy, lightly tangy, perfectly spiced, and still much lighter than the traditional version. The addition of just ½ cup cream cheese gives it that familiar cheesecake flavor without overpowering the protein-packed base.