Try out this high-protein pumpkin cheesecake with a twist: we’ve swapped cream cheese for cottage cheese! You’ll enjoy all the classic flavors, including a graham cracker crust and a luscious meringue topping.
This delightful high-protein pumpkin cheesecake offers a flavorful fall treat with a protein boost. By using cottage cheese instead of cream cheese, we’ve created a healthier option that might just surpass traditional cheesecake in taste! Plus, it’s topped with a brown sugar Swiss meringue. How irresistible does that sound?
The cottage cheese craze is here to stay, and we’re thrilled to share this high-protein pumpkin cheesecake recipe featuring cottage cheese instead of cream cheese. Each serving packs 12g of protein!
In addition to cottage cheese, this recipe includes classic cheesecake ingredients and a simple graham cracker crust. We’ve tested this recipe multiple times and discovered a few key steps you won’t want to miss:
- Ensure the cottage cheese is fully whipped to avoid lumps.
- Bake the cheesecake in a water bath to ensure even baking and prevent cracking.
- Allow the cheesecake to chill completely before slicing to achieve the perfect texture.
High-Protein Pumpkin Cheesecake
- Prep Time: 6 hours 30 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes
- Yield: 9 1x
- Category: Dessert
Ingredients
Crust:
- 9 graham cracker sheets
- ½ teaspoon ground cardamom
- ¼ cup unsalted butter (melted)
- 1 tablespoon brown sugar
Filling:
- 22 oz. 2% cottage cheese
- 15 oz. unsweetened pumpkin puree
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
- 2 large eggs
Brown Sugar Swiss Meringue:
- 3 large egg whites
- â…” cup packed light brown sugar
- ½ teaspoon vanilla extract
- â…› teaspoon cinnamon
- â…› teaspoon sea salt
Instructions
- Preheat the oven to 350ºF and grease a 9-inch springform pan.
- Prepare the crust by processing graham crackers, cardamom, melted butter, and brown sugar in a food processor until crumbly. Press into the pan and bake for 7 minutes.
- For the filling, blend cottage cheese until smooth, then add pumpkin, maple syrup, spices, and flour. Add eggs and mix until combined. Pour into crust.
- Place the pan on a baking sheet, add water to the sheet, and bake for 60 minutes until the filling is set.
- Let the cheesecake cool in the oven for 20 minutes, then refrigerate for at least 6 hours.
- For the meringue, heat egg whites and brown sugar over simmering water until dissolved. Whip until stiff peaks form, then spread over the cheesecake.
- Torch the meringue lightly and serve.
Notes
- Don’t skip the water bath to prevent cracks.
- Ensure the cottage cheese is smooth to avoid lumps.
- Enjoy the cheesecake within 24 hours for the best texture.
