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Pumpkin Cottage Cheese Cheesecake on wooden table

Pumpkin Cottage Cheese Cheesecake

This Pumpkin Cottage Cheese Cheesecake is a lighter, protein-packed twist on the classic. Made with cottage cheese, pumpkin puree, warm spices, and a touch of sweetener, it’s creamy, festive, and perfect for fall.
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Prep Time 10 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup canned pumpkin puree adds moisture & fall flavor
  • 0.5 cup cottage cheese creamy base & protein source
  • 6 tbsp arrowroot powder (or cornstarch) thickens cheesecake
  • 5 tbsp granulated sweetener of choice sweetens naturally
  • 1 tsp vanilla extract enhances flavor
  • 0.5 tsp pumpkin pie spice seasonal spice blend
  • 0.5 tsp cinnamon extra warmth & flavor
  • 0.25 tsp salt balances sweetness
  • 3 eggs binding agent
  • optional garnish: whipped cream + cinnamon decorative topping

Equipment

  • Mini food processor or blender
  • 6-inch Cake Pan
  • Parchment paper
  • Oven or Air Fryer
  • Wire Rack

Method
 

  1. Preheat oven or air fryer to 350℉ (175℃). Line a 6-inch cake pan with parchment paper.
  2. Add pumpkin puree, cottage cheese, arrowroot, sweetener, vanilla, spices, salt, and eggs to a mini food processor or blender.
  3. Blend on high until silky. Pour into cake pan and tap gently to release air bubbles.
  4. Bake in air fryer for 30–35 minutes or in the oven for 50–55 minutes until edges are golden and center is puffed.
  5. Remove and let cool in pan for 15 minutes. Expect cake to deflate as it sets.
  6. Transfer to wire rack for 30 minutes, then return to pan and chill for 2 hours or overnight.

Notes

This cheesecake is naturally gluten-free. For extra creaminess, top with whipped cream and a dusting of cinnamon before serving.