Excessive-Protein Pumpkin Cheesecake (made w/ cottage cheese!)

This high-protein pumpkin cheesecake is a scrumptious fall deal with that packs a excessive protein punch. We substituted cottage cheese for cream cheese in our cheesecake for a more healthy choice that (dare we are saying) is even higher in style in comparison with conventional cheesecake?! Plus, it has a brown sugar swiss meringue. I imply, come on.

A slice of pumpkin pie on a plate with a gold fork.

The cottage cheese craze is right here to remain and we’re so excited to introduce you to this high-protein pumpkin cheesecake recipe as a result of, sure, it’s made with cottage cheese (no cream cheese concerned!) and has 12g protein/serving.

Along with cottage cheese, it’s made with basic cheesecake substances and a primary graham cracker crust. We examined this recipe a handful of occasions and located a number of essential steps you don’t need to miss:

Ensure that to completely whip the cottage cheese to insure no lumps.
Bake the cheesecake in a water bathtub in order that it steams and bakes evenly. We discovered that in case you skip this step, your cheesecake will seemingly crack.
Let the cheesecake absolutely chill and set earlier than slicing. For those who don’t let it set, the cheesecake might be too heat to slice.

What You Want for Cottage Cheese Pumpkin Cheesecake?

Graham cracker sheets: a basic cheesecake crust that goes excellently with the pumpkin taste.
Cottage cheese: the key ingredient of this recipe, cottage cheese makes this cheesecake high-protein and tremendous wealthy and creamy.
Unsweetened pumpkin puree: we used actual pumpkin to provide this cheesecake that genuine pumpkin taste.
Maple syrup: maple syrup and pumpkin go hand in hand. Fall flavors unite!
Pumpkin pie spice: pumpkin pie spice takes the pumpkin flavors to a complete new stage.

Kitchen Instruments Wanted

9-inch spring type pan: be sure you have the proper sized pan for even cooking. We additionally examined this in a traditional 9-inch round pan and it’s positively essential you utilize a spring-form in order that it removes out of the pan simply.
Excessive-speed meals processor: this can be certain that your graham cracker crust and cheesecake filling have the proper texture.
Stand mixer: you’ll want a stand mixer to make your brown sugar swiss meringue.
Kitchen torch: that is completely non-compulsory, however it provides the proper of completion to the presentation of your cheesecake.

A bowl of ingredients for a sweet potato dip.

Variations and Substitutions

Graham crackers: Swap up the flavour profile of your pumpkin cheesecake crust and use Oreos, shortbread cookies, Nilla wafers, or Biscoff cookies.

Cottage cheese: Cream cheese and ricotta cheese are nice substitutes for cottage cheese. Simply be aware that the style and texture will differ barely.

Maple syrup: Honey is one other nice pure sweetener you need to use for this recipe that tastes scrumptious with pumpkin!

All-purpose flour: You’re welcome to make use of different kinds of flour like almond flour, rice flour, or coconut flour.

What’s the distinction between cream cheese and cottage cheese in cheesecake?

Cottage cheese and cream cheese are each constituted of milk and have the same texture, however there are some key variations that set them aside.

For example, cream cheese is increased in fats content material in comparison with cottage cheese, whereas cottage cheese is increased in protein.

When it comes to style, cream cheese and cottage cheese each have a gentle and barely tangy taste and are each thought-about nice choices when making cheesecake.

A series of photos showing how to make a pumpkin pie.

Storage + Freezer Instructions

Retailer any leftover pumpkin cheesecake in an hermetic container within the fridge for 4 to five days.

To freeze, place the cheesecake in a freezer-safe, hermetic container or bag and retailer within the freezer for two to three months.

A pumpkin cheesecake with meringue on top.

Learn how to High Your Pumpkin Cheesecake

We liked serving this with a selfmade brown sugar meringue as a result of it’s distinctive and completely enhances this cheesecake.

For those who’re quick on time, you may at all times simply high the sliced items with selfmade whipped cream or store-bought whipped cream.

For those who’re not right into a whipped topping, serving this a la mode can also be a terrific concept!

A slice of pumpkin pie on a plate with a fork.

Excessive-Protein Pumpkin Cheesecake

Swap the cream cheese for cottage cheese for a high-protein tackle pumpkin cheesecake! You will love all of the basic flavors (together with a graham cracker crust) and a meringue topping.

Prep:6 hours 30 minutes

Prepare dinner:1 hour

Complete:7 hours 30 minutes

Fats 11

Carbs 48

Protein 12

Elements

Crust

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

Brown Sugar Swiss Meringue

Directions

Preheat the oven to 350ºF and spray a 9-inch spring type pan with cooking spray.
Put together the crust. Place all the substances for the crust into the meals processor and course of till it turns into crumbs.
Pour the crumbs into the pie crust and press the crumbs firmly into the underside of the pan in addition to up the edges.
Bake for 7 minutes. Take away and put aside to chill.
Put together the pumpkin cheesecake filling. Course of the cottage cheese in a high-speed meals processor for 4-5 minutes till utterly clean and frothy.
Add the pumpkin, maple syrup, pumpkin pie spice, and flour and course of till mixed. Add the eggs and blend once more till the eggs are integrated. Watch out to not overmix the batter when the eggs are added.
Place the crust on a baking sheet with an edge. Fastidiously pour the pumpkin filling into the cooled crust.
Switch the baking sheet into the oven after which pour water onto the baking sheet in order that the pie dish is about ¾ of the way in which within the water. Bake for 60 minutes or till the pumpkin filling is jiggly.
Open the oven and switch off the warmth. Let the cheesecake cool within the oven for 20 minutes earlier than eradicating it from the oven.
Let the cheesecake cool utterly earlier than storing it within the fridge to set for at the very least 6 hours or in a single day.
Proper earlier than serving the cheesecake, put together the Swiss meringue.
Place the egg whites and brown sugar right into a glass bowl and stir to mix.
Deliver a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on high of the saucepan. It will be significant that the water isn’t touching the bowl.
Stirring typically, dissolve the brown sugar into the egg whites. This could take about 3 minutes. Take a look at to see if the brown sugar is dissolved by dipping a finger into the egg whites and rubbing it between two fingers. You shouldn’t really feel any sugar.
Take away the bowl from the saucepan and switch the egg whites into the bowl of the stand mixer. Add the vanilla, cinnamon, and salt. Combine on low for 1 minute. Then enhance the velocity to medium till stiff peaks type. About 3-4 minutes.
Switch the meringue to the highest of the cheesecake leaving a ½-inch border on the skin.
As soon as the meringue has been added to the cheesecake, frivolously toast the highest of the meringue with a kitchen torch.
Take away from springform pan and serve.

Ideas & Notes

Water bathtub: be certain to not skip this half as it’s going to forestall cracks on the highest of your cheesecake.
Ensure that to course of the cottage cheese till there are not any lumps.

Vitamin info

Energy: 333kcal Carbohydrates: 48g Protein: 12g Fats: 11g Fiber: 2g Sugar: 35g

Excessive-Protein Pumpkin Cheesecake (made w/ cottage cheese!)