Cottage Cheese Pumpkin Cheesecake

Imagine the warm aroma of cinnamon and nutmeg wafting through your kitchen as you create a creamy, dreamy Cottage Cheese Pumpkin Cheesecake.

This delightful dessert isn’t only simple to make but also offers a comforting and indulgent experience, perfect for any occasion.

Watch as the smooth blend of pumpkin and spices transforms into a rich, velvety treat.

Let’s bring this delicious cheesecake to life and enjoy every bite.

Kitchen Tools Required

• 1 9-inch springform pan
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 food processor or blender
• 1 whisk
• 1 rubber spatula
• 1 oven

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 16 ounces cottage cheese
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Cottage Cheese Pumpkin Cheesecake, follow this timeline:

Timeline for Cottage Cheese Pumpkin Cheesecake

1. Preparation Reading:
   • Time: 10 minutes
   • Activity: Read through the entire recipe to understand the steps and gather all equipment and ingredients.
2. Preparation:
   • Start: 0 minutes
   • Duration: 20 minutes
   • Activities:
   • Preheat the oven to 325°F (165°C).
   • Combine graham cracker crumbs and melted butter, and press into the springform pan.
   • Blend cottage cheese until smooth.
   • Beat cream cheese until smooth.
   • Mix cottage cheese, granulated sugar, and pumpkin puree with cream cheese.
   • Add eggs one at a time, mixing well.
   • Stir in vanilla, cinnamon, nutmeg, ginger, and salt.
3. Baking:
   • Start: 20 minutes
   • Duration: 1 hour
   • Activities:
   • Pour the cheesecake mixture over the crust and bake for 1 hour.
4. Cooling in Oven:
   • Start: 1 hour 20 minutes (after baking)
   • Duration: 1 hour
   • Activity: Turn off the oven and let the cheesecake cool inside.
5. Resting at Room Temperature:
   • Start: 2 hours 20 minutes
   • Duration: 1 hour
   • Activity: Remove the cheesecake from the oven and let it rest at room temperature.
6. Chilling in Refrigerator:
   • Start: 3 hours 20 minutes
   • Duration: At least 2 hours
   • Activity: Transfer the cheesecake to the refrigerator for at least 2 hours before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 325°F (165°C).

Combine graham cracker crumbs and melted butter in a medium mixing bowl and mix until evenly coated.

Press the mixture firmly into the bottom of the springform pan to form the crust.

In a food processor or blender, blend the cottage cheese until smooth.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the blended cottage cheese, granulated sugar, and pumpkin puree to the cream cheese and mix until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly distributed.

Pour the cheesecake mixture over the prepared crust in the springform pan.

Bake in the preheated oven for 1 hour, or until the center is set.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove the cheesecake from the oven and let it rest at room temperature for another hour.

Transfer the cheesecake to the refrigerator and chill for at least 2 hours before serving.

Serving Tips

• Whipped Cream Topping: Add a dollop of whipped cream for a classic, creamy finish.
• Cinnamon Sprinkle: Dust with a light sprinkle of cinnamon for added warmth and flavor.
• Caramel Drizzle: Drizzle caramel sauce over each slice for a sweet, rich contrast.
• Chopped Nuts: Sprinkle chopped pecans or walnuts on top for a crunchy texture.
• Fresh Berries: Serve with a side of fresh berries for a rejuvenating, tart complement.

Storage

To store Cottage Cheese Pumpkin Cheesecake, cover it tightly with plastic wrap or place it in an airtight container.

Refrigerate for up to five days to maintain freshness and flavor.

Freezing

To freeze Cottage Cheese Pumpkin Cheesecake, first cool completely.

Wrap tightly in plastic wrap, followed by aluminum foil.

Label with date, and freeze for up to two months.

Thaw in the refrigerator.

Reheating

To reheat Cottage Cheese Pumpkin Cheesecake, gently warm individual slices in the microwave for 10-15 seconds.

This helps avoid altering the texture.

Alternatively, bring the cheesecake to room temperature naturally.

This guarantees ideal taste.

Final Thoughts

This Cottage Cheese Pumpkin Cheesecake is a delightful twist on the traditional cheesecake.

With its creamy texture and rich pumpkin flavor, it’s sure to be a hit at any gathering.

The combination of cottage cheese and cream cheese provides a lighter texture, while the spices add warmth and depth.

To achieve the best results, make sure to fully soften the cream cheese and allow the cheesecake to cool gradually.

This will help prevent any cracks from forming on the surface.

Don’t forget to refrigerate the cheesecake for at least two hours before serving.

For an extra touch, garnish with whipped cream or a sprinkle of cinnamon.

Enjoy this delicious dessert as a perfect way to celebrate the fall season!

Frequently Asked Questions

Can I Substitute Greek Yogurt for Cottage Cheese?

You can substitute Greek yogurt for cottage cheese. It adds creaminess and a slight tang. Choose a full-fat variety to maintain richness. Blend it smooth for a velvety texture that complements the spices and pumpkin perfectly.

What Is the Best Way to Prevent a Soggy Crust?

To prevent a soggy crust, you should pre-bake the crust until golden and fragrant. This seals it, creating a crisp barrier. Let it cool completely before adding the filling, ensuring a delightful texture contrast.

How Can I Make This Cheesecake Gluten-Free?

To make it gluten-free, replace graham crackers with gluten-free ones, ensuring they’re finely crushed. The buttery crust should still be crisp and aromatic, complementing the creamy, spiced filling. You’ll savor every luscious bite without gluten worries.

What Are Some Topping Suggestions Besides Whipped Cream?

You can elevate your dessert with a drizzle of caramel sauce, a sprinkle of toasted pecans, or a dusting of powdered sugar. Try adding a dollop of maple syrup or a scattering of candied ginger pieces.

Can I Use Fresh Pumpkin Instead of Canned Puree?

You can absolutely use fresh pumpkin instead of canned puree. Just roast, scoop, and puree it for a vibrant, earthy flavor. Your cheesecake will have a richer aroma and a velvety texture that’s simply irresistible.

Cottage Cheese Pumpkin Cheesecake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 9-inch springform pan
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 food processor or blender
• 1 Whisk
• 1 Rubber spatula
• 1 Oven

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter melted
• 16 ounces cottage cheese
• 8 ounces cream cheese softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

 

• Preheat the oven to 325°F (165°C).
• Combine graham cracker crumbs and melted butter in a medium mixing bowl and mix until evenly coated.
• Press the mixture firmly into the bottom of the springform pan to form the crust.
• In a food processor or blender, blend the cottage cheese until smooth.
• In a large mixing bowl, beat the cream cheese until smooth and creamy.
• Add the blended cottage cheese, granulated sugar, and pumpkin puree to the cream cheese and mix until well combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly distributed.
• Pour the cheesecake mixture over the prepared crust in the springform pan.
• Bake in the preheated oven for 1 hour, or until the center is set.
• Turn off the oven and let the cheesecake cool inside for 1 hour.
• Remove the cheesecake from the oven and let it rest at room temperature for another hour.
• Transfer the cheesecake to the refrigerator and chill for at least 2 hours before serving.

Notes

For the best results, ensure the cream cheese is fully softened before mixing to prevent lumps. Allow the cheesecake to cool gradually in the oven to minimize cracking on the surface. Feel free to garnish with whipped cream or a sprinkle of cinnamon before serving for added flavor and presentation.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.