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Slice of cottage cheese pumpkin cheesecake with whipped cream and cinnamon.

Cottage Cheese Pumpkin Cheesecake

Chef Bella
Cottage Cheese Pumpkin Cheesecake combines the creamy tang of cottage cheese with warm pumpkin spices for a healthier yet indulgent fall dessert. Perfect for gatherings or a seasonal treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar

Filling

  • 1 1/2 cups cottage cheese blended until smooth
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch

Optional Toppings

  • Whipped cream
  • Sprinkle of cinnamon or nutmeg
  • Crushed pecans

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C).
  • Combine graham cracker crumbs, melted butter, and sugar. Press into a springform pan. Bake for 8-10 minutes and cool.

Make the Filling

  • Blend cottage cheese until smooth.
  • Mix with pumpkin puree, sugars, vanilla, eggs, spices, and cornstarch until combined.

Assemble and Bake

  • Pour filling over crust. Bake for 45-50 minutes until the edges are set and the center jiggles slightly.
  • Cool gradually in the oven for an hour, then refrigerate for at least 4 hours.

Serve

  • Top with whipped cream, cinnamon, or pecans, if desired. Serve chilled.