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A light, protein-packed dessert combining cottage cheese and Greek yogurt with cozy pumpkin spice flavors, optionally featuring a graham cracker crust. This cheesecake is easy to prepare, bakes quickly, and makes a perfect fall breakfast or snack.

Ingredients

Scale
  • For the graham crust (optional):
  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • pinch kosher salt
  • 3 tablespoons unsalted butter, melted
  • For the cheesecake filling:
  • 1 cup cottage cheese (2% fat recommended, but any kind works) (227g/8oz)
  • 1/4 cup Greek yogurt (nonfat, 2%, or full-fat) (57g/2oz)
  • 1/4 cup pumpkin puree (57g)
  • 1 large egg
  • 6 tablespoons brown sugar (dark or light) OR maple syrup (80g)
  • 1.5 tablespoons cornstarch or flour (12g)
  • 1.5 teaspoons pumpkin spice (or substitute with 1 1/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg)
  • Optional toppings: Greek yogurt, whipped cream, or ice cream

Instructions

  1. Preheat oven to 350°F and grease a 6-inch springform pan or line a 6-inch cake pan with parchment paper.
  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 the crumb mixture evenly and firmly into the bottom of the prepared pan.
  5. Bake the crust for 10–12 minutes or until golden and fragrant; let cool.
  6. In a high-powered blender or food processor, combine 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.
  7. Blend until completely smooth, scraping down the sides to fully incorporate all ingredients.
  8. Pour the filling over the cooled crust, or directly into a greased or parchment-lined 6-inch pan for a crustless option.
  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 and serving.

Notes

If you don’t have pumpkin spice, mix 1 1/4 teaspoons cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg as a substitute., You can double this recipe for an 8 or 9-inch springform or cake pan, lining with parchment paper if not using springform., Nutrition info includes the crust; skipping the crust yields about 112 calories, 1.2g fat, 16g carbs, and 6g protein per slice., Swap brown sugar for maple syrup for a richer flavor., Use any fat level cottage cheese or Greek yogurt; higher fat yields richer cheesecake., Experiment with different crusts such as gingersnap or nut-based crusts for gluten-free options, or enjoy crustless., Add-ins like mini chocolate chips, toasted pecans, or caramel swirls are tasty options., Chill at least 2 hours or overnight for best texture; leftovers last up to a week refrigerated but freezing is not recommended.

Nutrition

Find it online: https://sweetovenstories.com/pumpkin-cottage-cheese-cheesecake-the-pancake-princess/