High-Protein Cottage Cheese Pumpkin Cheesecake

4.88 from 8 votes
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This high-protein cottage cheese pumpkin cheesecake is a delicious fall treat that packs a high protein punch. We substituted cottage cheese for cream cheese in our cheesecake for a healthier option that (dare we say) is even better in taste compared to traditional cheesecake?! Plus, it has a brown sugar swiss meringue. I mean, come on.

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The cottage cheese craze is here to stay and we’re so excited to introduce you to this high-protein pumpkin cheesecake recipe because, yes, it’s made with cottage cheese (no cream cheese involved!) and has 12g protein/serving.

In addition to cottage cheese, it’s made with classic cheesecake ingredients and a basic graham cracker crust. We tested this recipe a handful of times and found a few important steps you don’t want to miss:

  • Make sure to fully whip the cottage cheese to insure no lumps.
  • Bake the cheesecake in a water bath so that it steams and bakes evenly. We found that if you skip this step, your cheesecake will likely crack.
  • Let the cheesecake fully chill and set before slicing. If you don’t let it set, the cheesecake will be too warm to slice.

What You Need for Cottage Cheese Pumpkin Cheesecake

  • Graham cracker sheets: a classic cheesecake crust that goes excellently with the pumpkin flavor.
  • Cottage cheese: the secret ingredient of this recipe, cottage cheese makes this cheesecake high-protein and super rich and creamy.
  • Unsweetened pumpkin puree: we used real pumpkin to give this cheesecake that authentic pumpkin flavor.
  • Maple syrup: maple syrup and pumpkin go hand in hand. Fall flavors unite!
  • Pumpkin pie spice: pumpkin pie spice takes the pumpkin flavors to a whole new level.

Kitchen Tools Needed

  • 9-inch spring form pan: make sure you have the correct sized pan for even cooking. We also tested this in a normal 9-inch circular pan and it’s definitely important you use a spring-form so that it removes out of the pan easily.
  • High-speed food processor: this will ensure that your graham cracker crust and cheesecake filling have the perfect texture.
  • Stand mixer: you’ll need a stand mixer to make your brown sugar swiss meringue.
  • Kitchen torch: this is totally optional, but it adds the perfect finishing touch to the presentation of your cheesecake. 
A bowl of ingredients for a sweet potato dip.

Variations and Substitutions

  • Graham crackers: Switch up the flavor profile of your pumpkin cheesecake crust and use Oreos, shortbread cookies, Nilla wafers, or Biscoff cookies.
  • Cottage cheese: Cream cheese and ricotta cheese are great substitutes for cottage cheese. Just note that the taste and texture will differ slightly.
  • Maple syrup: ​Honey is another great natural sweetener you can use for this recipe that tastes delicious with pumpkin!
  • All-purpose flour: You’re welcome to use other types of flour like almond flour, rice flour, or coconut flour.

Can I use a premade graham cracker crust?

Feel free to ditch the homemade crust and buy a pre-made graham cracker crust. You may have extra filling leftover. We also recommend making sure to bake it on top of a baking sheet like the recipe suggests.

What is the difference between cream cheese and cottage cheese in cheesecake?

Cottage cheese and cream cheese are both made from milk and have a similar texture, but there are some key differences that set them apart. 

For instance, cream cheese is higher in fat content compared to cottage cheese, while cottage cheese is higher in protein. 

In terms of taste, cream cheese and cottage cheese both have a mild and slightly tangy flavor and are both considered great options when making cheesecake.

A series of photos showing how to make a pumpkin pie.

How to Store Pumpkin Cottage Cheese Cheesecake

Store any leftover pumpkin cheesecake in an airtight container in the fridge for 24 hours. Some readers have said that if you store it longer than that, the crust may get soggy!

Can you freeze cheesecake?

To freeze, ​place the cheesecake in a freezer-safe, airtight container or bag and store in the freezer for 2 to 3 months.

A pumpkin cheesecake with meringue on top.

How to Top Your Pumpkin Cheesecake

We loved serving this with a homemade brown sugar meringue because it’s unique and perfectly complements this cheesecake.

If you’re short on time, you could always just top the sliced pieces with homemade whipped cream or store-bought whipped cream.

If you’re not into a whipped topping, serving this a la mode is also a great idea!

4.88 from 8 votes

High-Protein Cottage Cheese Pumpkin Cheesecake

Swap the cream cheese for cottage cheese for a high-protein take on pumpkin cheesecake! You'll love all the classic flavors (including a graham cracker crust) and a meringue topping.
Prep: 6 hours 30 minutes
Cook: 1 hour
Total: 7 hours 30 minutes
Servings: 9
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Ingredients 

Crust

  • 9 graham cracker sheets
  • ½ teaspoon ground cardamom
  • ¼ cup unsalted butter, melted
  • 1 tablespoon brown sugar

Filling

Brown Sugar Swiss Meringue

Instructions 

  • Preheat the oven to 350ºF and spray a 9-inch spring form pan with cooking spray.
  • Prepare the crust. Place all of the ingredients for the crust into the food processor and process until it turns into crumbs.
  • Pour the crumbs into the pie crust and press the crumbs firmly into the bottom of the pan as well as up the sides.
    A pie crust in a bowl on a table.
  • Bake for 7 minutes. Remove and set aside to cool.
  • Prepare the pumpkin cheesecake filling. Process the cottage cheese in a high-speed food processor for 4-5 minutes until completely smooth and frothy.
    A bowl of yogurt in a blender with a lid.
  • Add the pumpkin, maple syrup, pumpkin pie spice, and flour and process until combined. Add the eggs and mix again until the eggs are incorporated. Be careful not to overmix the batter when the eggs are added.
    A food processor filled with ingredients for a pumpkin pie.
  • Place the crust on a baking sheet with an edge. Carefully pour the pumpkin filling into the cooled crust.
    A bowl of pumpkin pie on a baking sheet.
  • Transfer the baking sheet into the oven and then pour water onto the baking sheet so that the pie dish is about ¾ of the way in the water. Bake for 60 minutes or until the pumpkin filling is jiggly.
  • Open the oven and turn off the heat. Let the cheesecake cool in the oven for 20 minutes before removing it from the oven.
  • Let the cheesecake cool completely before storing it in the refrigerator to set for at least 6 hours or overnight.
  • Right before serving the cheesecake, prepare the Swiss meringue.
  • Place the egg whites and brown sugar into a glass bowl and stir to combine.
  • Bring a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on top of the saucepan. It is important that the water is not touching the bowl.
    A person using a spatula to stir ingredients in a stainless steel pot.
  • Stirring often, dissolve the brown sugar into the egg whites. This should take about 3 minutes. Test to see if the brown sugar is dissolved by dipping a finger into the egg whites and rubbing it between two fingers. You should not feel any sugar.
    A metal pan with brown liquid in it.
  • Remove the bowl from the saucepan and transfer the egg whites into the bowl of the stand mixer. Add the vanilla, cinnamon, and salt. Mix on low for 1 minute. Then increase the speed to medium until stiff peaks form. About 3-4 minutes.
    A person holding a whisk with whipped cream in it.
  • Transfer the meringue to the top of the cheesecake leaving a ½-inch border on the outside.
  • Once the meringue has been added to the cheesecake, lightly toast the top of the meringue with a kitchen torch.
    A pie with meringue topping on a plate.
  • Remove from springform pan and serve.

Tips & Notes

  • Water bath: make sure not to skip this part as it will prevent cracks on the top of your cheesecake.
  • Make sure to process the cottage cheese until there are no lumps.
  • We recommend serving this cheesecake within 24 hours of baking it so that the crust doesn’t get soggy.

Watch It

Nutrition

Calories: 333 kcal, Carbohydrates: 48 g, Protein: 12 g, Fat: 11 g, Fiber: 2 g, Sugar: 35 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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flappy bird</
flappy bird</
December 11, 2024 7:56 pm

5 stars
⭐⭐⭐⭐⭐ :33 Those looks good

Haley
Haley
November 29, 2024 5:24 pm

5 stars
It was so delicious!! I wanted to eat the entire cheesecake!

Have you attempted a plain cheesecake similar to this recipe for a different season where pumpkin isn’t the first choice? What could you substitute pumpkin puree with?

Christina
Christina
October 15, 2024 2:29 pm

5 stars
Hello this was absolutely delicious. This recipe deserves 1000 5 star reviews. I was looking for an easy, healthy pumpkin cheesecake and this is it. I was lazy, so I made it with no crust. I was also impatient, so I put in a giant glass pan to bake quickly. Slapped some homemade whipped cream on there and it’s a treat!! Thank you!!

Emily Richter
October 21, 2024 11:41 am
Reply to  Christina

OMG we’re blushing! So glad you loved this cheesecake, Christina!

Joyce
Joyce
September 22, 2024 7:16 pm

5 stars
Could tou cook this us an instant pot?

Nick S
Nick S
September 3, 2024 3:01 pm

5 stars
Can you make this in something besides a springform pan?

Ciara
Ciara
May 9, 2024 10:41 am

5 stars
Made this a few days ago and it was amazing!! I did not make the meringue, but the cheesecake on its own was good, and I made a crust with toasted pecans+graham crackers+butter+maple syrup that turned out quite well. My family likes to put a topping made of slightly sweetened sour cream on top of our usual pumpkin cheesecake, so I did that this time with Greek yogurt and it went perfectly with the pumpkin cheesecake.

Danielle
Danielle
November 5, 2023 8:02 pm

5 stars
This was DELISH!!! I am the only one in my family who likes pumpkin-y things so maybe I should have halved the recipe since it was just for me. Wondering if anyone has frozen leftovers and had success? I didn’t make the meringue for the top, instead I eat with a tiny bit of coconut whipped cream. Also, I had to use coconut oil instead of butter in the crust but I didn’t mind it. I used a vitamix to do all the mixing and I think it worked well. Just mixed the eggs for a tiny time at the end. Thanks again! Will make again!

Jackie Zamora
Jackie Zamora
October 30, 2023 2:51 pm

4 stars
Made this recipe this past weekend when I had family over. I made it Friday and did not serve it until Sunday. I do not recommend making it that far in advance. The crust got a little soggy in the middle. I had left it in the pan for storing. Also, I love me some cottage cheese, but it does taste different than using cream cheese. Not as dense and rich. One of my guests noticed as well.