Pumpkin Cottage Cheese Cheesecake ( High-Protein,No Sugar, Keto)
This pumpkin cottage cheese cheesecake is a delicious, healthy, high-protein dessert for fall. It is decadent and made without sugar. It is easy to make and full of fall flavors!
Easy High-Protein Pumpkin Cheesecake
When I was growing up in Poland, we did not eat many pumpkins and squash, or maybe it wasn’t a thing in my family. When I moved to the US, everybody was obsessed with pumpkins and squash during the fall season. It took me a while to start cooking with them, and there are dishes that I like more than others. I like savory food more than sweet, and here, a lot of pumpkin and squash dishes are sweet, so I had to come up with my own recipes to like those vegetables.
So yeah, pumpkin season is officially here, and that means it’s time to indulge in all things pumpkin—without sacrificing your health goals. This means that I have been craning up pumpkin recipes, too! 😂
For those on a keto diet, finding desserts that are both low-carb and delicious can be a challenge (and we all want a little bit of sweetness in our life😉), but this no-sugar, high-protein, keto pumpkin cheesecake is the perfect solution. It’s rich, creamy, and packed with flavor, all while being a high-protein treat thanks to the addition of a secret ingredient: cottage cheese that is making a comeback in the US or ?? We Europeans eat a lot of cottage cheese, and people in the US aren’t fond of it, but it looks like a trend is happening, and people have been making different recipes with it.
This cheesecake combines the warmth of pumpkin spice with the richness and nutritional boost of cottage cheese for a dessert that’s not only decadent but also healthy, high in protein, and, most importantly, so good! Whether you’re celebrating a special occasion or the holiday season or just craving a sweet treat, this sugar-free pumpkin cheesecake will satisfy your cravings without spiking your blood sugar levels like other desserts with sugar.
Why Cottage Cheese?
Adding cottage cheese to this cheesecake gives it an extra creamy texture. It boosts the protein content, making it a high-protein dessert perfect for those looking to stay full and satisfied while keeping their sugar intake low. The best part, for those not sure about cottage cheese, is that it blends smoothly into the filling, so you won’t even notice it’s there, but your body will appreciate the extra protein.
The Ultimate Low-Carb Pumpkin Cheesecake
Traditional cheesecakes and pumpkin pies are loaded with sugar and carbs, throwing off your progress. This low-carb pumpkin cheesecake recipe swaps out sugar for a sugar substitute like monk fruit or erythritol, so you can enjoy the sweet, comforting flavors of fall without worrying about your blood sugar spike.
This pumpkin cottage cheese cheesecake recipe makes the crust with walnuts and pistachios (you can also use almond flour or coconut flour), creating a delicious keto cheesecake crust that’s both crunchy and low-carb. The filling combines freshly roasted pumpkin puree (of course, you can also use canned pumpkin), cottage cheese, and pumpkin spice for that classic autumn flavor in every bite.
Ingredients For The Pumpkin Cottage Cheese Cheesecake
- Cottage Cheese may not be a typical cheesecake ingredient, but it’s a secret weapon in this high-protein recipe. Cottage cheese adds creaminess to the filling while boosting the protein content. It blends seamlessly with the other ingredients, giving the cheesecake a silky, smooth texture without the extra carbs.
- Pumpkin Puree: The heart of this dessert, pumpkin puree, brings natural sweetness and deep, earthy flavor to the cheesecake. Made from roasted and mashed pumpkins, it provides that unmistakable fall flavor and gives the cheesecake its beautiful golden-orange hue. If you are using canned pumpkin, make sure to buy 100% pure pumpkin puree only, not pumpkin pie filling, which often contains added sugars and spices.
- Erythritol: A keto-friendly sugar substitute, erythritol provides sweetness without spiking blood sugar levels. It’s a type of sugar alcohol that’s low in carbs and doesn’t have the aftertaste often associated with stevia or artificial sweeteners. Erythritol allows you to enjoy a sweet treat while staying true to your low-carb diet, making it perfect for keto desserts like this cheesecake.
- Eggs: Eggs are the binding agent in any cheesecake and are essential for filling structure. They help hold all the ingredients together, creating a smooth, custard-like texture. Make sure your eggs are at room temperature before mixing them in for a perfectly silky and lump-free cheesecake.
- Lemon Juice: Just a touch of lemon juice adds a bright, zesty note to balance the sweetness and richness of the cheesecake.
- Pumpkin Spice: This classic blend of warm spices—typically cinnamon, nutmeg, ginger, and cloves—gives the cheesecake its signature fall flavor. Pumpkin pie is the essence of autumn in a bottle, infusing the dessert with comforting, aromatic notes.
- Vanilla Extract: A key flavor enhancer in any dessert, vanilla extract adds a layer of warmth and sweetness to cheesecake.
Making the Perfect Keto Pumpkin Cheesecake
Prepare the Crust:
- Start by preheating your oven to 325°F and lining a springform pan with parchment paper (you can skip this if you want; I did not use it, and it is fine—just spray the pan with oil).
- In a food processor, pulse the walnuts and pistachios until fine, like flour consistency. Then, add 2 tablespoons of water (or 1 tablespoon of melted coconut oil) to create a paste. Press the mixture into the bottom of the pan and bake for 10-12 minutes at 350 F until golden and slightly firm.
Blend the Filling:
- In a high-speed blender, blend the pumpkin puree, cottage cheese, erythritol, eggs, pumpkin spice, vanilla extract, and a dash of salt.
- Blend until fully incorporated.
Bake the Cheesecake:
- Pour the creamy filling over the pre-baked crust and smooth it out. To avoid cracks in the cheesecake, place the baking sheet with water underneath it to ensure it bakes evenly and stays moist.
- Bake at 350°F for 60 minutes until the edges are set and the center slightly jiggles.
- Always cool the cheesecake in the oven to prevent sinking! This slow cooling process also helps prevent cracks.
Chill and Serve:
- Refrigerate the cheesecake overnight to fully set.
- Serve each slice with a sprinkle of extra pumpkin spice or a dollop of homemade whipped cream and macadamia cinnamon glaze (not keto).
Chef Tips for the Best Results
- All the ingredients for the cheesecake need to be at room temperature before mixing. This ensures a smooth filling without lumps.
- Using a water bath helps moisten the cheesecake and prevents cracks from forming during baking.
- Let the cheesecake cool slowly in the oven for about an hour. Then chill it in the fridge, guaranteeing the creamiest texture possible.
How To Store Pumpkin Cottage Cheese Cheesecake
Simply store it in an airtight container in the fridge for up to a week.
This low-carb keto pumpkin cheesecake is the perfect and my favorite dessert for fall gatherings, whether it’s Thanksgiving dinner, a birthday, or just a cozy night in. It’s rich, creamy, and bursting with pumpkin flavor, all while being completely sugar-free and low in carbs.
The best part? It’s a dessert you can enjoy, whether it’s your first time trying keto baking or you’re a seasoned pro.
Hungry For More?
Hot Chocolate With Coconut Whipped Cream
Peach Yogurt Parfait With Peach Compote
No-Bake Peach Cheesecake (Polish Sernik na Zimno)
Hormone Balancing Pumpkin Spice Latte
Green Plantain Pancakes 3 Ways
Pumpkin Cottage Cheese Cheesecake ( High-Protein,No Sugar, Keto)
Ingredients
- 1 lbs Cottage cheese
- 2 cup Roasted pumpkin or canned
- 5 Eggs
- 1 tbsp Lemon juice freshly squeezed
- 1/4 cup Erythritol
- 3 tbsp Vanilla extract
- 2 tbsp Pumpkin spice
- Salt pinch
Nut Crust
- 1 cup walnuts
- 1/2 cup pistachios
- 2 tbsp Water or 1 tbsp. melted coconut oil
Instructions
- Prepare the Crust:Start by preheating your oven to 325°F and lining a springform pan with parchment paper (you can skip this if you want; I did not use it, and it is fine—just spray the pan with oil).In a food processor, pulse the walnuts and pistachios until fine, like flour consistency. Then, add 2 tablespoons of water (or 1 tablespoon of melted coconut oil) to create a paste. Press the mixture into the bottom of the pan and bake for 10-12 minutes at 350 F until golden and slightly firm.Blend the Filling:In a high-speed blender, blend the pumpkin puree, cottage cheese, erythritol, eggs, pumpkin spice, vanilla extract, and a dash of salt.Blend until fully incorporated.Bake the Cheesecake:Pour the creamy filling over the pre-baked crust and smooth it out. To avoid cracks in the cheesecake, place the baking sheet with water underneath it to ensure it bakes evenly and stays moist.Bake at 350°F for 60 minutes until the edges are set and the center slightly jiggles.Always cool the cheesecake in the oven to prevent sinking! This slow cooling process also helps prevent cracks.Chill and Serve:Refrigerate the cheesecake overnight to fully set.Serve each slice with a sprinkle of extra pumpkin spice or a dollop of homemade whipped cream and macadamia cinnamon glaze (not keto).