I’m excited to share this healthier take on cheesecake—featuring cottage cheese and pumpkin for high-protein, seasonal flavor! I combine creamy cottage cheese with spiced pumpkin and a light crust to create something I’ve made so many times and absolutely love. It’s rich in texture, full of autumn flavor, and surprisingly simple to pull together.
Why You’ll Love This Recipe
I love that it’s a healthier cheesecake—it uses cottage cheese instead of heavy cream cheese, which adds protein and delivers that rich texture without feeling too heavy.
The ingredient list is simple and approachable—most of the items are pantry staples or easy to find, so it’s less intimidating than some classic cheesecake recipes.
It works for entertaining or holiday gatherings, serving up to 12 slices in one large cheesecake.
It’s make-ahead friendly—I can bake it ahead of time, chill it overnight, then slice and serve when I’m ready.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) Crust
Preheat the oven to 350 °F (about 175 °C). Grease a 9-inch (≈23 cm) round springform pan and line the bottom with parchment paper. Place the pan on a rimmed baking sheet for easier handling.
Prepare the crust: In a large bowl, mix the all-purpose flour, almond flour, and salt. Add the maple syrup and melted coconut oil, mixing until a thick dough forms. If it’s too crumbly, add water 1 Tablespoon at a time until it holds together. Press the mixture into the prepared pan to form an even layer. Bake for ~10 minutes.
Make the filling: In a blender or food processor, combine the cottage cheese, maple syrup, pumpkin puree, pumpkin pie spice, tapioca starch (or cornstarch), vanilla extract, and eggs. Blend until completely smooth (about 2 minutes).
Pour the filling over the par-baked crust and bake for 55-60 minutes, or until the cheesecake is set (edges firm, center slightly wobbly). Then turn off the oven, crack the door open, and allow the cheesecake to cool inside for about 30 minutes.
Remove from the oven, let it cool on the counter for about 45 minutes, then refrigerate for at least 4-6 hours (overnight is even better).
Prepare the topping: In a blender or food processor, blend the topping ingredients until smooth. Once the cheesecake is fully chilled, spread the topping evenly over it. Optionally sprinkle a little cinnamon on top. If time allows, chill again about 1 hour to help it set.
Chill time: at least 4 hours (preferably overnight)
So total time from start to ready to serve is around 5 hours 40 minutes, including chill time.
Variations
For a gluten-free crust, swap the all-purpose flour with a 1:1 gluten-free flour blend.
Use a pre-made crust (store-bought) to save time and simplify.
Try a chocolate pumpkin cheesecake: add ½ cup melted dark chocolate to the filling before baking or swirl it into the top for a marbled effect.
Create a swirled cheesecake: reserve ½ cup of the pumpkin filling, and after pouring the main batter swirl in the reserved portion for a marbled appearance.
Add nuts (e.g., chopped pecans or walnuts) on top for texture and nutty flavor.
If you prefer it sweeter, drizzle caramel sauce or honey just before serving.
Storage/Reheating
Refrigerator: After the cheesecake is fully chilled and the topping added, store leftovers in an airtight container. They will keep fresh for up to 5 days.
Freezer: Wrap the whole cheesecake in plastic wrap and then aluminum foil, or wrap individual slices in parchment paper and place in a freezer-safe container. Freeze for up to 2 months.
To serve frozen slices, thaw in the fridge overnight before enjoying.
FAQs
How can I prevent the cheesecake from cracking on top?
I recommend using a rimmed baking sheet underneath the springform pan and letting the cheesecake cool gradually (first in the turned-off oven with the door open for ~30 minutes). Using the cottage cheese topping also helps disguise any cracks.
Can I use low-fat or non-fat cottage cheese instead of full-fat?
While you can, I prefer full-fat cottage cheese for the best flavor and texture that mimics a classic cheesecake. Using low-fat may result in a less creamy, less rich result.
What substitute can I use for tapioca starch (or for almond flour) if I don’t have them?
For the tapioca starch, cornstarch is a great substitute. For the almond flour in the crust, you could use more all-purpose flour if you’re not worried about a nut-flour component.
Can I make this ahead for a holiday or gathering?
Absolutely. I often bake it the day before the event, chill it overnight, then add the topping and serve. It’s great for make-ahead planning.
Does this cheesecake need to be served cold or at room temperature?
I serve it chilled—after it’s fully refrigerated and the topping added. Thawing or serving cold helps it hold its shape and maintain that creamy texture. If frozen and stored, thaw overnight in the fridge to serve.
Conclusion
I really enjoy this cheesecake because it offers all the comfort and indulgence of a traditional pumpkin cheesecake—but with the added benefit of higher protein and simpler ingredients. Whether I’m serving it at a fall gathering, holiday dinner, or just making something special at home, it feels both elevated and approachable. I hope my version inspires you to make and share this dessert with loved ones.
A healthier pumpkin cheesecake made with protein-rich cottage cheese and warm autumn spices, finished with a creamy topping. Perfect for fall gatherings or a nutritious dessert option.
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment. Place pan on a rimmed baking sheet.
Make the crust: Mix all-purpose flour, almond flour, and salt. Add maple syrup and melted coconut oil. Mix until a dough forms. Add water if needed. Press into pan and bake for 10 minutes.
Make the filling: In a blender or food processor, blend cottage cheese, maple syrup, pumpkin puree, pumpkin pie spice, tapioca starch, vanilla, and eggs until smooth (about 2 minutes).
Pour filling over the baked crust. Bake 55-60 minutes until edges are set and center is slightly wobbly. Turn off oven, crack door, and let cool inside for 30 minutes.
Remove cheesecake, cool on counter for 45 minutes, then refrigerate for at least 4-6 hours or overnight.
Make the topping: Blend cottage cheese, maple syrup, pumpkin puree, milk, and cinnamon (if using) until smooth. Spread over chilled cheesecake. Chill again for 1 hour if possible before serving.
Notes
Let cheesecake cool gradually to prevent cracking.
Full-fat cottage cheese provides best texture.
Substitute cornstarch for tapioca starch if needed.
For gluten-free, use a 1:1 GF flour blend in place of AP flour.
Cheesecake can be made a day ahead and stored chilled.
