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Cottage Cheese Pumpkin Cheesecake

Cottage Cheese Pumpkin Cheesecake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 16 oz full-fat cottage cheese
  • 1 cup pumpkin puree (100% pumpkin)
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 1 tbsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Method
 

  1. 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.
  2. Blend cottage cheese, pumpkin puree, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until completely smooth. Pour over the crust.
  3. 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.
  4. Cool to room temperature, then refrigerate at least 4 hours. Run a knife around the edge, unlock the pan, and slice to serve.

Notes

The cheesecake needs at least 4 hours to chill and set; overnight is even better. For a thicker filling, use an 8-inch pan and bake 55-60 minutes.