Anti-Inflammatory Lighter Pumpkin Cottage Cheese Cheesecake is a lighter dessert that you can enjoy with your family. The texture of the cheesecake is smooth, full with pumpkin and creamy flavor. The cheesecake is made with cottage cheese pumpkin puree,almond flour,and greek yogurt. Add maple syrup for sweetness and spices for a warm flavor. Each serving contains 190 calories and 9g of protein. You can store it in the fridge or freezer for a long time without spoiling its taste and texture. Anti-Inflammatory Lighter Pumpkin Cottage Cheese Cheesecake can also be served with a cup of tea or coffee as an afternoon dessert.
STATS:
- Calories: 190 kcal
- Â Time for prep: 15 minutes
- Cooking Time: 45-55 minutes
- Serving Size: 1 slice
- Cuisine: American
- Total Duration: 4 hours
- Course: Dessert
- Diet: Vegetarian
- Serving: 8 slices
EQUIPMENT:
- Blender
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
- Cake Pan
- Parchment Paper
- Oven
- Knife
INGREDIENTS:
- 1 cup low-fat cottage cheese
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 2 large eggs
- 4 cups maple syrup
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 cup almond flour
- 1/ 2 tbsp coconut oil
- A pinch of salt
INGREDIENT NOTES:
COTTAGE CHEESE:
- The cottage cheese will give this cheesecake a creamy texture. It also adds protein, so mix it well to make it smooth. Ricotta cheese can also be used as an alternative.
PUMPKIN PUREE:
- The pumpkin puree gives the cheesecake a natural pumpkin flavor and a smooth texture. It also helps make the cheesecake extra soft. You can also use homemade pumpkin puree as per your choice.
GREEK YOGURT:
- Greek yogurt will provide the extra creaminess to the cheesecake. It will also give the proteins which are good for your health.Plain or dairy-free yogurt also works best as an alternative.
EGGS:
- Eggs will bind the ingredients together and give the cheesecake its structure. You can also use larger eggs to have easier mixing.
MAPLE SYRUP:
- Maple syrup will add a sweetness to the cheesecake. This syrup helps to balance the pumpkin flavor.You can use honey or a suitable sugar-free syrup as a substitute.
PUMPKIN PIE SPICE:
- The cheesecake gets its warm, spiced flavor from pumpkin pie.You can use a little cinnamon and ginger as per your choice.
ALMOND FLOUR:
- This flour adds a crusty texture to the cheesecake. Almond flour will help to make the base.This flour has no gluten in it and feels soft with a light nutty taste. Finely ground walnuts or pecan flour can also work well.
COCONUT OIL:
- Coconut oil helps to bind the almond flour and crust together. It adds a light, pleasant coconut flavor. You can also use melted butter as per your preference.
INSTRUCTIONS:
- Firstly, preheat the oven and line a cake pan with parchment paper.
- Now, prepare the base: mix almond flour with coconut oil and mix them evenly.
- After mixing, add the cottage cheese and blend until it gets smooth.
- Now add pumpkin puree, Greek yogurt, eggs, maple syrup, and pumpkin pie spice, and blend until everything is well mixed.
- Then, pour the filling over the base and spread it evenly.
- Now, bake the cheesecake for 55 minutes. The edges will show that the cake is baked.
- Turn off the oven, leave the cheesecake inside until it gets cool.
- Finally, place the cheesecake in the fridge for 3 hours, then slice and serve.
SERVING SUGGESTIONS:
FRESH FRUITS:
- Strawberries
- Blueberries
- Raspberries
NUTS AND SEEDS:
- Chopped Walnuts
- Pecans
- Pumpkin Seeds
DAIRY TOPPINGS:
- Greek Yogurt
- Whipped Cream
- Cottage Cheese
SWEET TOPPINGS:
- Maple Syrup
- Honey, Sugar-Free
- Syrup
TIPS:
- Blend the cottage cheese evenly to make the filling smooth.
- You can use a plain pumpkin filling puree instead of a sweetened pumpkin.
- After adding the eggs, do not overmix.
- Avoid overbaking, as too much baking can make the cheesecake dry.
- You can cool it before putting it into a fridge.
- Chill the cheesecake properly to make clean slices.
STORAGE INFORMATION:
FRIDGE:
- You can store the cheesecake in the container for 4 days for the best texture and flavor.
FREEZER:
- Cheesecake can also be kept in a freezer for 2 months. Cut the cheesecake into slices and place them in a container.
FAQS:
Is it possible to make this cheesecake ahead of time?
- Yes, you can make it a day before serving.
Should I use regular yogurt instead of Greek yogurt?
- Yes, you can also use a plain regular yogurt in this recipe. It also works well.
Could I use honey instead of maple syrup?
- Yes, you can use honey in the recipe. The taste of the cheesecake will slightly change.
Is it ok to make this cheesecake without almond flour?
- Yes, you can use another suitable flour, but a little bit of texture and flavor may change.
Why does my cheesecake crack?
- Overbaking and cooling too quickly can cause the cheesecake to crack.
NUTRITIONAL INFORMATION:
Calories: 190 kcal
Net Carbs: 9 g
Iron: 1.2 mg
Total Carbs: 11 g
Vitamin A: 3,000 IU
Fiber: 2 g
Calcium: 90 mg
Protein: 9 g
Sodium: 180 mg
Serving Size: 1 slice
Servings: 8 slices
Potassium: 200 mg
