Description
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.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- ¼ teaspoon salt
- 3 Tablespoons maple syrup
- 5 Tablespoons melted refined coconut oil (or butter)
- 1–2 Tablespoons water (if needed)
- 2 cups full-fat (4%) cottage cheese
- ½ cup maple syrup
- 1 (15-ounce) can pumpkin puree
- 1½ teaspoons pumpkin-pie spice
- ⅓ cup tapioca starch (or cornstarch)
- 1 Tablespoon vanilla extract
- 3 large eggs
- ½ cup full-fat cottage cheese (for topping)
- 2 Tablespoons maple syrup (for topping)
- 2 Tablespoons pumpkin puree (for topping)
- 1 Tablespoon milk of choice (for topping)
- Sprinkle of cinnamon (optional, for topping)
Instructions
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 13g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
