High Protein Pumpkin Cheesecake Recipe
High protein pumpkin cheesecake made with cottage cheese, a Cheesecake Factory copycat with 14g protein and 228 calories per slice.
Ingredients
Crust
- 6 graham cracker sheets - crushed (or digestives UK)
- 1.5 tbsp butter - melted
- water - as needed
Filling
- 16 oz low-fat cottage cheese
- 8 oz fat free cream cheese - UK: extra light soft cheese
- 15 oz can pumpkin purée
- ½ cup 0% Greek yogurt
- 3 large eggs - room temperature
- ¾ cup brown sweetener - 1:1 brown sugar replacement
- 3 tbsp cornflour
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- Pinch of ground cloves
- To serve: light whipped cream and a dusting of cinnamon
Instructions
- Heat the oven to 170°C (150°C fan). Wrap the outside of a 23cm springform tin in foil.
- Mix the crushed graham crackers/digestives with the melted butter. Add the water a teaspoon at a time until a pinch holds together when squeezed. Press firmly into the base of the tin with the bottom of a glass, especially at the edges.6 graham cracker sheets, 1.5 tbsp butter, water
- Bake the crust for 8 minutes, then chill it for 10 minutes so it firms up.
- Turn the oven down to 160°C (140°C fan).
- Blend the cottage cheese on its own until completely smooth. Give it longer than you think; this step decides the texture.16 oz low-fat cottage cheese
- Add the cream cheese, pumpkin purée and Greek yogurt, and blend until smooth.8 oz fat free cream cheese, 15 oz can pumpkin purée, ½ cup 0% Greek yogurt
- Add the sweetener, cornflour, vanilla and spices, and blend again.¾ cup brown sweetener, 3 tbsp cornflour, 1 tbsp vanilla extract, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, Pinch of ground cloves
- Add the eggs and blend on low just until combined.3 large eggs
- Pour the filling over the back of a spoon onto the crust so the base doesn't shift.
- Set the tin in a roasting tin and pour in hot water about halfway up the sides.
- Bake for 60–75 minutes, until the edges are set and the centre wobbles in a 5–7cm circle.
- Turn the oven off, prop the door ajar and leave the cheesecake inside for 30 minutes.
- Cool on the counter until barely warm, then refrigerate uncovered overnight. Cover once fully cold.
- Release the tin and slice with a hot, dry knife. Top each slice with whipped cream and a dusting of cinnamon.To serve: light whipped cream and a dusting of cinnamon
Notes
- Blend cottage cheese alone first. No visible curds.
- Eggs in last, low speed, just mixed.
- Done = edges set, centre wobbles.
- Cool in the switched-off oven, door ajar.
- Hot dry knife, wipe between slices.
Storage:
- Fridge: covered, 4 days. Cream on just before serving.
- Freezer: wrapped, 2 months. Thaw overnight in the fridge.
Nutritional Information
Calories: 228kcal | Carbohydrates: 20g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 449mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 8608IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg