Pumpkin Cottage Cheese Cheesecake with Gluten Free Graham Cracker Crust
This easy pumpkin cottage cheese cake is silky and warmly spiced, with 11g protein per slice. Made with cream cheese and pumpkin pie spice, it’s a simple gluten free dessert for Thanksgiving or any fall get-together.
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!
Notes
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.
For Best Results: Chill the cheesecake in the refrigerator for 1-3 hours before slicing.
Storage: Store covered in the refrigerator for up to 4 days.
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