High-Protein Pumpkin Cheesecake

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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:

  1. Ensure the cottage cheese is fully whipped to avoid lumps.
  2. Bake the cheesecake in a water bath to ensure even baking and prevent cracking.
  3. 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
Course Dessert
Servings 9



  • 9 graham cracker sheets
  • ½ teaspoon ground cardamom
  • ¼ cup unsalted butter melted
  • 1 tablespoon brown sugar


  • 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
  • cup packed light brown sugar
  • ½ teaspoon vanilla extract
  • teaspoon cinnamon
  • teaspoon sea salt


  • 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.


  • 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.

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