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High Protein Cottage Cheese Pumpkin Cheesecake

High Protein Cottage Cheese Pumpkin Cheesecake - recipe card
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This crustless cheesecake is impossibly creamy, with the warm spice of pumpkin pie and a tangy backdrop from cottage cheese. Each slice delivers a hefty dose of protein, making it a guilt-free dessert or even a decadent breakfast. The texture is smooth and velvety, and it sets beautifully without any flour or refined sugar.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (4% milkfat)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/4 cup nonfat plain Greek yogurt (optional, for extra protein)

Instructions

  1. Preheat oven to 325°F (163°C). Position rack in center. Grease a 6-inch springform pan with nonstick spray or coconut oil. If you don’t have a 6-inch pan, use a 9×5-inch loaf pan lined with parchment paper.
  2. In a blender or food processor, combine cottage cheese, pumpkin puree, eggs, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Blend on high for 60-90 seconds until completely smooth, scraping down sides as needed. For an extra protein boost, add Greek yogurt and blend again.
  3. Pour the batter into the prepared pan. Tap the pan gently on the counter 3-4 times to release air bubbles.
  4. Place the pan in a larger roasting pan or baking dish. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan to create a water bath. This ensures even, gentle baking and prevents cracks.
  5. Bake for 40-45 minutes, until the edges are set and the center jiggles slightly when gently shaken. Avoid overbaking; the center should look slightly wet.
  6. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents drastic temperature changes that cause cracking.
  7. Remove the cheesecake from the water bath and transfer to a wire rack. Run a thin knife around the edge to loosen. Let cool completely to room temperature, about 1 hour.
  8. Refrigerate for at least 4 hours, preferably overnight, to fully set. The cheesecake will firm up as it chills.
  9. To serve, release the springform pan sides. Slice into 4 equal wedges. Serve chilled or at room temperature. Top with a dollop of Greek yogurt or a sprinkle of cinnamon if desired.

Notes

Storage: Refrigerate leftovers covered for up to 4 days. Freezing: Wrap individual slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in refrigerator overnight. Reheating: Not recommended; serve cold or at room temperature. For a vegan version, substitute eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use plant-based yogurt, but note that protein content will be lower. Protein boost: Add 1/4 cup Greek yogurt as noted, or serve with a side of Greek yogurt.

Nutrition

Keywords: high protein cheesecake, cottage cheese cheesecake, pumpkin cheesecake, healthy dessert, gluten-free cheesecake, crustless cheesecake, protein dessert, fall baking, creamy pumpkin dessert, low carb dessert, no refined sugar, easy cheesecake

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-pumpkin-cheesecake-recipe/