This Pumpkin Cottage Cheese Cake is the fall dessert for anyone who loves pumpkin pie but actually wants to feel good after eating it. We’re talking a silky spiced filling on a gluten free graham crust, with around 11g protein per slice. No gritty texture and no compromise on creaminess!
Pumpkin cheesecake is a fall favorite of mine, but I wanted a Thanksgiving version with a little more protein per serving. Cottage cheese has worked so well in some of my other pumpkin dessert recipes, so you know I had to try it again for this recipe. This recipe is also easy to make ahead, which helps when the oven is busy on Thanksgiving day. If YOU love pumpkin this time of year, try my Gluten Free Pumpkin Cottage Cheese Cinnamon Rolls, Protein Pumpkin Brownies (GF), Pumpkin Spice Cottage Cheese Protein Blondies or my Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting, or check out my Best Gluten Free Thanksgiving Sides Drinks & Desserts for more holiday recipe ideas.
Why You’ll Love This Pumpkin Cheesecake Recipe
- It has simple whole-food ingredients. This pumpkin cottage cheese cake is made with real-food ingredients like fall-fat cottage cheese, Greek yogurt, and pumpkin purée, and is naturally sweetened with coconut sugar.
- It's a healthier style of cheesecake. Unlike most cheesecake recipes, this pumpkin cottage cheese cheesecake is completely refined sugar-free by using coconut sugar. Plus, it provides around 10 grams of protein thanks to the cottage cheese and greek yogurt!
- It is easy to make. This cottage cheese cake recipe is very hands-off. Just blend the filling ingredients, pour into a springform pan with the graham cracker crust, and bake! Then all that’s left is chilling and enjoying (my favorite part).
Pumpkin Cottage Cheese Cake Ingredients (& Tested Substitutions)
Gluten Free Graham Cracker Crust
- Gluten free graham cracker crumbs. I like Schär's or Pamela's gluten free graham crackers.
- Coconut sugar. This recipe skips refined white sugar entirely by using coconut sugar, which adds a wonderful caramel-like depth that pairs perfectly with the spices.
- Butter. You can also use equal parts coconut oil instead.
Pumpkin Cottage Cheese Cheesecake Filling
- Cottage cheese. I recommend using full-fat cottage cheese for that extra creamy texture, but you can use low-fat cottage cheese too.
- Greek yogurt. This adds the tangy flavor similar to adding sour cream, while significantly boosting the protein content and keeping fat lower.
- Cream cheese. Adds to the classic cheesecake flavor without compromising the protein level or lower calorie level per slice.
- Pumpkin purée. 100% pure pumpkin puree gives the cheese cake the perfect pumpkin taste without anything added. Do not substitute for pumpkin pie filling.
- Tapioca flour. This is a gluten free way to thicken the cheese cake filling and helps the cake set. Cornstarch is also great substitution.
- Eggs. Make sure to use large eggs.
- Coconut sugar. This recipe skips refined white sugar entirely by using coconut sugar, which adds a wonderful caramel-like depth that pairs perfectly with the spices.
- Vanilla extract.
- Pumpkin pie spice. A must for any pumpkin dessert; makes the perfect combo of spices.
Pumpkin Cottage Cheese Cake Step by Step Instructions
1. Preheat the oven to 350°F. Lightly grease a 6-inch springform pan with butter or coconut oil.
2. Add the graham crackers to a food processor and pulse until finely ground.
3. Melt the butter or coconut oil. In a small mixing bowl, combine the graham cracker crumbs, coconut sugar, and melted butter. Stir until the mixture resembles wet sand.
4. Transfer the crust mixture to the prepared springform pan, pressing firmly into an even layer along the bottom.
5. Parbake the crust for 10 minutes. Remove from the oven and set aside while preparing the filling.
6. Add the cottage cheese, Greek yogurt, cream cheese, pumpkin purée, tapioca flour, eggs, coconut sugar, vanilla extract, and pumpkin pie spice to a high-speed blender.
7. Blend until completely smooth and creamy, scraping down the sides as needed to ensure everything is fully incorporated.
8. Pour the cheesecake filling over the parbaked graham cracker crust, smoothing the top with a spatula.
9. Place the springform pan on a small baking sheet and bake at 350°F for 50–60 minutes, or until the cheesecake is mostly set. The edges should be firm, but the center will still have a slight jiggle when gently shaken.
10. Remove the cheesecake from the oven and allow it to cool completely before slicing. For the best texture and cleanest slices, refrigerate until thoroughly chilled.
Pumpkin Cottage Cheesecake Expert Tips & Tricks
- Use a baking sheet. I like to place my springform pan on a baking sheet before I begin baking. This makes it super easy to take it in and out of the oven.
- Avoid Over-baking: The center should still have a slight jiggle when removed from the oven. The cheesecake will continue to firm up as it cools.
- Cool Slowly. Let the pumpkin cottage cheese cheesecake cool slowly; first in the oven, then at room temperature on the counter, then to the fridge, to avoid cracking.
- For Best Results: Chill the cheesecake in the refrigerator completely in the fridge before serving for the best texture and easiest slicing.
Pumpkin Cottage Cheese Cake FAQs
Can I make it ahead of time?
Absolutely! I actually recommend putting this cake in the fridge in advance; for the best texture and cleanest slices, refrigerate the cake until thoroughly chilled (about 1-3 hours). It lasts up to 4 days in the fridge so you can make it on a Sunday and then enjoy a slice (or two, I won't judge!) for a couple days after!
How much protein is in a slice?
Depending on the type of cottage cheese you use in this cake and how big the slice of the pumpkin cottage cheese cake, your slice could have anywhere around 8-12 grams of protein.
What kind of cottage cheese should I use?
I recommend using full-fat (4%) cottage cheese in this recipe because full-fat cottage cheese works best for a rich, traditional cheesecake flavor and creamy consistency.
Does this pumpkin cottage cheese cheesecake taste like cottage cheese or more like regular cheesecake?
Once the cottage cheese is blended completely in a high-powered blender or food processor until completely smooth, the cottage cheese loses its curd texture and becomes a rich, creamy base. Then when this whipped cottage cheese is combined with more cream cheese, greek yogurt, pumpkin puree, warm spices, and coconut sugar, it tastes more like a classic cheesecake.
How to Store Pumpkin Cottage Cheese Cheesecake
Cover the pumpkin cottage cheese cake with plastic wrap or tinfoil and store it in the refrigerator for up to 4 days. You can also slice and freeze individual pieces for up to around 2 months, then thaw the slice(s) overnight in the fridge (but I promise, you will most likely enjoy this before you can even think about freezing the rest).
If you liked this pumpkin cottage cheese cake recipe, you might also enjoy...
- Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting (GF)
- Pumpkin Cottage Cheese Brownies (GF)
- Gluten Free Pumpkin Cottage Cheese Cinnamon Rolls
- Edible Pumpkin Cottage Cheese Cookie Dough
- Pumpkin Cottage Cheese Scones (High Protein Starbucks Copycat)
- Easy Gluten Free Protein Pumpkin Bread
- Gooey Pumpkin Spice Cottage Cheese Protein Blondies
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Pumpkin Cottage Cheese Cheesecake with Gluten Free Graham Cracker Crust
Equipment
- Food Processor
- Blender
- Springform Pan
Ingredients
Graham Cracker Crust
- 1 cup gluten free graham cracker crumbs about 6–8 graham crackers
- 1 tablespoon coconut sugar
- 3 tablespoon melted butter or coconut oil (plus extra for greasing the pan)
Pumpkin Cheesecake Filling
- 1 cup cottage cheese I recommend full-fat
- ½ cup greek yogurt
- 4 oz cream cheese
- ⅓ cup 100% pumpkin purée
- 2 tablespoon tapioca flour
- 2 large eggs
- 3 tablespoon coconut sugar
- 2 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
Instructions
Prepare the Graham Cracker Crust
- Preheat the oven to 350°F. Lightly grease a 6-inch springform pan with butter or coconut oil.
- Add the graham crackers to a food processor and pulse until finely ground.
- Melt the butter or coconut oil. In a small mixing bowl, combine the graham cracker crumbs, coconut sugar, and melted butter. Stir until the mixture resembles wet sand.
- Transfer the crust mixture to the prepared springform pan, pressing firmly into an even layer along the bottom.
- Parbake the crust for 10 minutes. Remove from the oven and set aside while preparing the filling.
Prepare the Pumpkin Cheesecake Filling
- Add the cottage cheese, Greek yogurt, cream cheese, pumpkin purée, tapioca flour, eggs, coconut sugar, vanilla extract, and pumpkin pie spice to a high-speed blender.
- Blend until completely smooth and creamy, scraping down the sides as needed to ensure everything is fully incorporated.
- Pour the cheesecake filling over the parbaked graham cracker crust, smoothing the top with a spatula.
Bake the Cheesecake
- Place the springform pan on a small baking sheet and bake at 350°F for 50–60 minutes, or until the cheesecake is mostly set. The edges should be firm, but the center will still have a slight jiggle when gently shaken. Turn off the oven, leave the oven open and leave in the oven for 30 minutes.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then put it in the fridge until it is completely chilled before removing from springform pan and slicing. Top with whipped cream and enjoy!
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