Description
A light and delicious pumpkin cheesecake packed with protein from cottage cheese, perfect for dessert lovers.
Ingredients
Scale
- 2 cups Cottage Cheese
- 1 cup Pumpkin Puree
- 3 large Eggs
- 1/2 cup Greek Yogurt
- 1/2 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Spice
- 1.5 cups Graham Cracker Crumbs
- 1/4 cup Butter, melted
- a pinch Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl until it resembles wet sand.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Bake the crust for about 10 minutes.
- Blend the cottage cheese in a large mixing bowl until smooth.
- Add the pumpkin puree, Greek yogurt, eggs, maple syrup, vanilla extract, pumpkin spice, and salt. Blend until fully incorporated.
- Pour the pumpkin filling over the cooled crust.
- Bake for 45-55 minutes, until edges are set and center has a slight jiggle.
- Cool in the oven for an hour, then chill in the fridge for at least 4 hours.
- Slice and serve with toppings as desired.
Notes
Serve chilled and consider topping with whipped cream and nuts for added flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: cheesecake, pumpkin cheesecake, protein dessert, fall desserts, holiday recipes