Pumpkin Cottage Cheese Cheesecake – The Pancake Princess

This pumpkin cottage cheese cheesecake mixes cottage cheese and Greek yogurt for a delightfully creamy, protein-packed dessert bursting with all those cozy pumpkin spice flavors!

After sharing my cottage cheese cheesecake, a reader asked, “Can you make a pumpkin cottage cheese cheesecake version?” So, I gave it a few tries, and now I’m thrilled to share this easy, protein-rich pumpkin dessert with you. It only calls for 6 simple ingredients, spices, and a blender—plus just 1/4 cup of pumpkin puree, perfect for using up those leftover bits!

This pumpkin cottage cheese cheesecake blends the smooth, protein-rich base from my original cottage cheese cheesecake with a gentle pumpkin spice twist that’s ready with very little effort. You toss together pantry staples (cottage cheese, Greek yogurt, pumpkin puree, an egg, a sweetener, some starch, and pumpkin spice), then pour it into a greased or crusted 6-inch pan. After about 30 minutes in the oven and some chilling time, you have a fall-friendly dessert that makes an awesome breakfast or snack too!

• Quick to mix up: about 10 minutes of prep using just a blender or food processor.
• Bakes in about 30–35 minutes, then needs a few hours (or overnight) to chill to perfect texture.
• Light, mildly spiced, and packed with protein from cottage cheese and Greek yogurt feeds 6 slices.
• Optional graham cracker crust, simple toppings like whipped cream or Greek yogurt, plus easy swaps explained below.

What Makes It Special

This recipe nails the cozy fall pumpkin spice flavor you crave, but it’s lighter, easier, and more flexible than classic cheesecakes. If you want a quick, fridge-friendly pumpkin dessert that’s worth repeating, this one’s a keeper—and if you’re after a no-bake option, try Vegan Chocolate Swirl Pumpkin Fudge.

• Fast and foolproof — Just blend the filling in 5–10 minutes and bake about 30–35 minutes. No finicky water baths or tempering tricks—just a reliably smooth, creamy cheesecake.
• Protein-packed but still dessert-worthy — Cottage cheese and Greek yogurt add a creamy texture and extra protein. One slice (without crust) clocks around 112 calories and 6 grams of protein, perfect for a filling breakfast or a well-rounded treat.
• Great for leftover pumpkin — This recipe uses only a 1/4 cup of pumpkin puree, so it’s an ideal way to use up small bits without making the cheesecake watery or too pumpkin-heavy.
• Flexible and forgiving — Swap brown sugar for maple syrup, try any fat-level cottage cheese or yogurt, add a crust or go crustless, double it for a bigger pan, or bake in muffin tins for cute little portions.
• Make-ahead friendly — Chill it for several hours or overnight so the texture sets up beautifully. It keeps well covered in the fridge for up to a week.
• Customizable toppings — Try dollops of Greek yogurt, whipped cream, a sprinkle of cinnamon, or even caramel sauce for extra fun and flavor.

If a lighter, high-protein pumpkin cheesecake that’s quick and fuss-free sounds like your kind of dessert (or breakfast!), welcome to your new favorite.

• Speedy to whip up: Everything goes in a blender or food processor. It takes just 5–10 minutes to prep and about 30 minutes to bake. No water bath needed, but it still comes out silky smooth and creamy.
• Loaded with protein: Cottage cheese and Greek yogurt give this cheesecake all the creaminess you expect plus a protein boost. No cream cheese or sour cream needed, so it’s lighter but still satisfying.
• Cozy pumpkin spice: Just a splash of pumpkin puree and a classic pumpkin spice blend (or homemade version) bring that gentle fall flavor without overwhelming the light texture. It’s just right for a snack, dessert, or even breakfast! For another coffee-friendly fall bake, check out Easy Baked Pumpkin Donuts.

Ingredients You’ll Need

• 3/4 cup graham cracker crumbs
• 1 tbsp sugar
• pinch kosher salt
• 3 tbsp unsalted butter, melted
• 1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz
• 1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz
• 1/4 cup pumpkin puree 57g
• 1 large egg
• 6 tablespoons brown sugar (dark or light will work) OR maple syrup 80g
• 1.5 tablespoons cornstarch or flour 12g
• 1 1/2 teaspoon pumpkin spice*

How to Make It

1. Preheat oven to 350°F and grease a 6-inch springform pan or line a 6-inch cake pan with parchment.
2. In a small bowl, mix 3/4 cup graham cracker crumbs, 1 tablespoon sugar, and a pinch of kosher salt.
3. Stir in 3 tablespoons melted unsalted butter until crumbs are evenly moistened.
4. Press crumb mixture firmly and evenly into the bottom of the prepared pan.
5. Bake crust for 10–12 minutes, or until golden and fragrant; let cool.
6. Add 1 cup cottage cheese, 1/4 cup Greek yogurt, 1/4 cup pumpkin puree, 1 large egg, 6 tablespoons brown sugar (or maple syrup), 1.5 tablespoons cornstarch (or flour), and 1.5 teaspoons pumpkin spice to a high-powered blender.
7. Blend until completely smooth, scraping down the sides to fully incorporate.
8. Pour the filling into the cooled graham crust or into a greased or parchment-lined 6-inch pan for a crustless version.

9. Bake for 30–35 minutes, until the edges are set with a matte finish and the center is slightly jiggly but not liquid.

   

10. Cool the cheesecake to room temperature.
11. Refrigerate for several hours or overnight to let the texture set before slicing.

Tips for Best Results

Making this pumpkin cottage cheese cheesecake was a bit of an experiment, but here’s what I found along the way.

• At first, I tried 6 tablespoons pumpkin puree paired with just 1/4 cup brown sugar (instead of 2.5 tbsp sugar). That combo was too savory, not sweet enough, and slightly watery.
• Next, reducing pumpkin to 1/4 cup and bumping brown sugar to 6 tablespoons hit the perfect balance of sweetness and creaminess.
• For sweetness, I tested both brown sugar and maple syrup. Both tasted great, but I slightly preferred the warm, rich notes maple syrup adds—if you love maple-forward bakes, these Maple Donut Bars are a great example.

Variations and Substitutions

• Cottage cheese: This is the backbone of the cheesecake. I’ve tried 2% and nonfat with success, but feel free to use whatever fat content you have. Higher fat cottage cheese gives a richer flavor.
• Greek yogurt: Use nonfat, 2%, or full-fat Greek yogurt depending on your preference or what’s on hand. It won’t change the texture much either way.
• Brown sugar or maple syrup: Both sweeteners work well here. I love the subtle hint of maple syrup mixed with the pumpkin spice, but brown sugar gives a classic, sweet warmth too. If you’re craving another cozy pumpkin bake with similar spices, try these Chewy Pumpkin Snickerdoodle Cookies.
• Cornstarch or flour: This small bit of starch helps the cheesecake set up nicely without cracking or being too soft.
• Graham crackers: You can use pre-made crumbs or crush about 10-11 whole crackers to get the 3/4 cup needed for the crust.

Storing and Serving

I really recommend chilling this pumpkin cheesecake thoroughly (at least 2 hours, preferably overnight). The texture becomes creamier and more like traditional cheesecake after a good chill.

Any leftovers keep well in an airtight container in the fridge for up to a week. I don’t suggest freezing this baked cheesecake, as it can change the texture.

I personally loved snacking on the crustless version plain, but it’s also fantastic stirred into some Greek yogurt for a healthy snack—try adding a crunchy topping of cinnamon-sugar air fryer banana chips.

If serving as a dessert, try topping with whipped cream and a dusting of cinnamon, or some gingersnap crumbs, vanilla bean ice cream, and caramel sauce for an indulgent finish. It also pairs nicely with a glass of refreshing 3-ingredient peach iced tea.

Common Questions Answered

• Can I use a blender or food processor? Absolutely! This recipe was created to come together quickly in a high-powered blender or food processor. Blend until completely smooth, scraping down the sides to mix everything evenly.
• Why does my cheesecake crack or sink sometimes? This recipe is pretty forgiving. To avoid cracks, bake until the edges are set and the center just slightly jiggles. Let it cool to room temp before chilling. Chilling for at least 2 hours or overnight really helps the texture firm and keeps the cheesecake stable.
• How long does it keep and can I freeze it? Keep your cheesecake in a sealed container in the fridge for up to a week. Freezing isn’t ideal since it can change the texture, but if you must freeze, wrap it tightly and thaw overnight in the fridge. For a freezer-friendly treat, try The Best Peach Sorbet Without Ice Cream Maker.
• Can I double the recipe or change pan size? Yes! You can double it for an 8- or 9-inch springform or cake pan. Line the cake pan with parchment paper for easy removal. Baking time will increase, so bake until edges are set and the center is still a little jiggly.
• Is it okay to use different fat levels of cottage cheese or yogurt? Yes, any will work—nonfat up to full-fat. Higher fat will give a richer result. I’ve tested with nonfat and 2% and they both turned out nicely.
• Can I increase the pumpkin amount? I tested larger amounts but found 1/4 cup pumpkin puree keeps the cheesecake just right in texture and sweetness. Adding more pumpkin makes the filling looser, so if you increase it, reduce another wet ingredient or add a bit more cornstarch for structure.
• Is the cornstarch necessary? The small amount of cornstarch or flour is really important. It helps bind the filling and keeps the center from being too soft or runny.
• Can I use other sweeteners or sugar alternatives? Brown sugar and maple syrup both work beautifully. Other sugar substitutes or liquid sweeteners might affect how the cheesecake bakes and its texture, so swap carefully and expect some differences.