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 fit possibility that (dare we are saying) is even higher in style in comparison to conventional cheesecake?! Plus, it has a brown sugar swiss meringue. I imply, come on.

The cottage cheese craze is right here to stick 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 vintage cheesecake elements and a elementary graham cracker crust. We examined this recipe a handful of instances and located a couple of necessary steps you don’t wish to omit:

• You should definitely absolutely whip the cottage cheese to insure no lumps.
• Bake the cheesecake in a water tub in order that it steams and bakes flippantly. We discovered that in the event you skip this step, your cheesecake will most likely crack.
• Let the cheesecake absolutely sit back and set earlier than chopping. In the event you don’t let it set, the cheesecake will probably be too heat to slice.

What You Want for Cottage Cheese Pumpkin Cheesecake?

• Graham cracker sheets: a vintage cheesecake crust that is going excellently with the pumpkin taste.
• Cottage cheese: the name of the game component of this recipe, cottage cheese makes this cheesecake high-protein and tremendous wealthy and creamy.
• Unsweetened pumpkin puree: we used actual pumpkin to offer this cheesecake that original pumpkin taste.
• Maple syrup: maple syrup and pumpkin cross hand in hand. Fall flavors unite!
• Pumpkin pie spice: pumpkin pie spice takes the pumpkin flavors to an entire new degree.

Kitchen Gear Wanted

• 9-inch spring type pan: you’ll want to have the proper sized pan for even cooking. We additionally examined this in a typical 9-inch round pan and it’s no doubt necessary you utilize a spring-form in order that it gets rid of out of the pan simply.
• Top-speed meals processor: this may occasionally be sure that your graham cracker crust and cheesecake filling have the very best texture.
• Stand mixer: you’ll want a stand mixer to make your brown sugar swiss meringue.
• Kitchen torch: that is utterly not obligatory, nevertheless it provides the very best final touch to the presentation of your cheesecake. 

Diversifications and Substitutions

Graham crackers: Transfer 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 word that the style and texture will vary rather.

Maple syrup: ​Honey is any other nice herbal sweetener you’ll be able to use for this recipe that tastes scrumptious with pumpkin!

All-purpose flour: You’re welcome to make use of different varieties 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 feature a identical texture, however there are some key variations that set them aside. 

As an example, cream cheese is upper in fats content material in comparison to cottage cheese, whilst cottage cheese is upper in protein. 

In relation to style, cream cheese and cottage cheese each have a gentle and rather tangy taste and are each regarded as nice choices when making cheesecake.

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Garage + Freezer Instructions

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

To freeze, ​position the cheesecake in a freezer-safe, hermetic container or bag and shop within the freezer for two to a few months.

Methods to Most sensible Your Pumpkin Cheesecake

We cherished serving this with a do-it-yourself brown sugar meringue as it’s distinctive and completely enhances this cheesecake.

In the event you’re quick on time, you need to all the time simply best the sliced items with do-it-yourself whipped cream or store-bought whipped cream.

In the event you’re now not right into a whipped topping, serving this a l. a. mode could also be an excellent concept!

Top-Protein Pumpkin Cheesecake

Switch the cream cheese for cottage cheese for a high-protein tackle pumpkin cheesecake! You’ll be able to love the entire vintage flavors (together with a graham cracker crust) and a meringue topping.

Prep:6 hours hours 30 mins mins

Cook dinner:1 hour hour

Overall:7 hours hours 30 mins mins

Fats 11

Carbs 48

Protein 12

Substances

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.

• Get ready the crust. Position all the elements for the crust into the meals processor and procedure till it becomes crumbs.

• Pour the crumbs into the pie crust and press the crumbs firmly into the ground of the pan in addition to up the perimeters.

• Bake for 7 mins. Take away and put aside to chill.

• Get ready the pumpkin cheesecake filling. Procedure the cottage cheese in a high-speed meals processor for 4-5 mins till utterly clean and frothy.

• Upload the pumpkin, maple syrup, pumpkin pie spice, and flour and procedure till blended. Upload the eggs and blend once more till the eggs are integrated. Watch out to not overmix the batter when the eggs are added.

• Position the crust on a baking sheet with an edge. In moderation 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 ready ¾ of the way in which within the water. Bake for 60 mins or till the pumpkin filling is jiggly.

• Open the oven and switch off the warmth. Let the cheesecake cool within the oven for 20 mins earlier than doing away with it from the oven.

• Let the cheesecake cool utterly earlier than storing it within the fridge to set for a minimum of 6 hours or in a single day.

• Proper earlier than serving the cheesecake, get ready the Swiss meringue.

• Position the egg whites and brown sugar into a tumbler bowl and stir to mix.

• Carry a saucepan with 2-3 inches of water to a simmer. Position the bowl with the egg and sugar on best of the saucepan. It will be important that the water isn’t touching the bowl.

• Stirring ceaselessly, dissolve the brown sugar into the egg whites. This will have to take about 3 mins. Check to look if the brown sugar is dissolved by means of dipping a finger into the egg whites and rubbing it between two palms. You will have to now not really feel any sugar.

• Take away the bowl from the saucepan and switch the egg whites into the bowl of the stand mixer. Upload the vanilla, cinnamon, and salt. Combine on low for 1 minute. Then building up the velocity to medium till stiff peaks type. About 3-4 mins.

• Switch the meringue to the highest of the cheesecake leaving a ½-inch border at the outdoor.

• 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.

Guidelines & Notes

• Water tub: be certain to not skip this phase as it’ll save you cracks at the best of your cheesecake.
• You should definitely procedure the cottage cheese till there are not any lumps.

Vitamin information

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