Blender Cottage Cheese Pumpkin Cheesecake
This blender cottage cheese pumpkin cheesecake takes everything you love about a classic fall dessert and lightens it up without losing an ounce of creaminess.
The filling comes together in under five minutes, then bakes on a simple graham cracker crust until the edges are golden and the center just barely wobbles.
Why This Cheesecake Works
Blending cottage cheese into a completely smooth puree is the secret. It disappears into the filling, so you taste only spiced pumpkin and a creamy tang you would swear came from a block of cream cheese.
Because it bakes at a moderate 350°F with no water bath, it sets up beautifully without cracking. The center stays custardy and the edges get that little bit of golden crust you look for in a baked cheesecake.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets): grind them fresh for the best texture
- 3 tbsp unsalted butter, melted: plus a little more for greasing the pan
- 1 tbsp granulated sugar: helps the crust hold together
- 16 oz full-fat cottage cheese: small curd, 4% milkfat; see tips for low-fat
- 1 cup pumpkin puree: pure 100% pumpkin, not pumpkin pie filling
- 3 large eggs: room temperature
- 1/2 cup packed light brown sugar: or coconut sugar
- 1 tbsp cornstarch: keeps the filling silky and helps it set
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Variations / Substitutions
- Gluten-free crust: use certified gluten-free graham crackers or an almond flour crust.
- Lower sugar: swap brown sugar for 1/3 cup maple syrup and reduce pumpkin puree to 3/4 cup to keep the filling thick.
- Spice it up: add 1/2 tsp ground cardamom or a pinch of black pepper.
- Crustless cheesecake: skip the crust and grease the pan very well. The bake time will be about the same; start checking around 40 minutes.
If you like this, try Cottage Cheese Lemon Cheesecake for a brighter flavor.
How To Make Blender Cottage Cheese Pumpkin Cheesecake
Step 1: Press the Crust
Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Stir together 1 1/2 cups graham cracker crumbs, 3 tbsp melted butter, and 1 tbsp sugar until the mixture looks like wet sand. Press it firmly and evenly across the bottom of the pan and just slightly up the sides.
You can use the flat bottom of a measuring cup to tamp it down. The crust should feel compact without any loose crumbs, but do not pack it so hard that it turns rock solid after baking.
Step 2: Blend the Filling
Add 16 oz cottage cheese, 1 cup pumpkin puree, 3 eggs, 1/2 cup brown sugar, 1 tbsp cornstarch, 2 tsp pumpkin pie spice, 1 tsp vanilla, and 1/4 tsp salt to a blender. Blend on high for 30 to 45 seconds, scraping down the sides once, until the mixture is completely smooth and no curds remain.
The filling will be thin, much thinner than a traditional cream cheese filling. That is normal and will set in the oven just fine. Taste it at this point (no raw flour, the eggs are blended in) and adjust the spice if you want.
Step 3: Bake the Cheesecake
Pour the filling over the prepared crust and tap the pan gently on the counter a few times to release any large air bubbles. Bake at 350°F for 45 to 50 minutes, until the edges look set and the center still wobbles like a set custard when you nudge the pan.
The cheesecake will rise slightly in the oven and then settle as it cools. Once it is done, turn off the oven, crack the door open a couple of inches, and leave the cheesecake inside for 30 minutes to cool gradually. This helps prevent cracks.
Step 4: Cool and Slice
Remove the pan from the oven and let it cool completely on a wire rack, about 1 hour. Then cover and refrigerate for at least 4 hours, preferably overnight. Do not rush this part; the texture improves as it chills.
When you are ready to serve, run a thin knife around the inside edge of the pan, unlock the springform, and slice the cheesecake into 8 clean wedges. The spice-flecked, creamy slices will hold their shape neatly and taste even better the next day.
Tips for the Cheesecake
- Use full-fat cottage cheese (4% milkfat). Low-fat versions add too much water and can make the filling less creamy and more likely to crack.
- To avoid over-baking, pull the cheesecake when the center still has a noticeable wobble. It will continue to set as it cools.
- If you plan to freeze slices, wrap each one tightly in plastic wrap after they are completely chilled. They will keep for up to 3 months.
- For the cleanest slices, wipe your knife with a warm, damp towel between cuts.
Bake times by pan size:
| Pan size | Bake time at 350°F |
|---|---|
| 8-inch springform | 55 to 60 minutes |
| 9-inch springform | 45 to 50 minutes |
Storing Leftover Cheesecake
- Refrigerate: Cover any leftover cheesecake tightly and refrigerate for up to 5 days. The flavor deepens by day two.
- Freeze: Wrap the whole cake or individual slices in plastic wrap, then foil. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use low-fat cottage cheese?
Yes, but the cheesecake will be a little less creamy and may weep some liquid after chilling. Stick with full-fat for the best texture.
My cheesecake cracked. What happened?
It likely baked a few minutes too long or cooled too quickly. Leaving it in the turned-off oven with the door cracked for 30 minutes is the best insurance.
Can I make this crustless?
Absolutely. Lightly grease the springform pan and pour in the filling. The bake time will be about the same; start checking at 40 minutes.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling is already sweetened and heavily spiced, so it will throw off the sugar and spice balance and make the filling too loose.
Cottage Cheese Pumpkin Cheesecake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Stir graham cracker crumbs, melted butter, and sugar together, then press firmly into the bottom of a 9-inch springform pan.
- Blend cottage cheese, pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until completely smooth. Pour over the crust.
- Bake for 45-50 minutes until edges are set and center wobbles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 30 minutes.
- Cool to room temperature, then refrigerate at least 4 hours. Run a knife around the edge, unlock the pan, and slice to serve.
