This high-protein cottage cheese 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 possibility 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.
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 traditional cheesecake elements and a primary graham cracker crust. We examined this recipe a handful of instances and located just a few necessary steps you don’t need to miss:
- Be sure that to totally whip the cottage cheese to insure no lumps.
- Bake the cheesecake in a water tub in order that it steams and bakes evenly. We discovered that for those who skip this step, your cheesecake will doubtless crack.
- Let the cheesecake totally chill and set earlier than slicing. Should 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 traditional 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 offer 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: ensure you have the proper sized pan for even cooking. We additionally examined this in a standard 9-inch round pan and it’s undoubtedly necessary 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.
Variations and Substitutions
- Graham crackers: Change 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 observe that the style and texture will differ barely.
- Maple syrup: Honey is one other nice pure sweetener you should use for this recipe that tastes scrumptious with pumpkin!
- All-purpose flour: You’re welcome to make use of different sorts of flour like almond flour, rice flour, or coconut flour.
Can I take advantage of a premade graham cracker crust?
Be happy to ditch the selfmade crust and purchase a pre-made graham cracker crust. You might have additional filling leftover. We additionally suggest ensuring to bake it on prime of a baking sheet just like the recipe suggests.
What’s the distinction between cream cheese and cottage cheese in cheesecake?
Cottage cheese and cream cheese are each constituted of milk and have an analogous texture, however there are some key variations that set them aside.
As an example, cream cheese is larger in fats content material in comparison with cottage cheese, whereas cottage cheese is larger 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.
The best way to Retailer Pumpkin Cottage Cheese Cheesecake
Retailer any leftover pumpkin cheesecake in an hermetic container within the fridge for twenty-four hours. Some readers have mentioned that for those who retailer it longer than that, the crust might get soggy!
Are you able to freeze cheesecake?
To freeze, place the cheesecake in a freezer-safe, hermetic container or bag and retailer within the freezer for two to three months.
The best way to High Your Pumpkin Cheesecake
We cherished serving this with a selfmade brown sugar meringue as a result of it’s distinctive and completely enhances this cheesecake.
Should you’re quick on time, you could possibly at all times simply prime the sliced items with selfmade whipped cream or store-bought whipped cream.
Should you’re not right into a whipped topping, serving this a la mode can also be an excellent concept!
Brown Sugar Swiss Meringue
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Preheat the oven to 350ºF and spray a 9-inch spring type pan with cooking spray.
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Put together the crust. Place the entire elements for the crust into the meals processor and course of till it turns into crumbs.
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Pour the crumbs into the pie crust and press the crumbs firmly into the underside of the pan in addition to up the perimeters.
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Bake for 7 minutes. Take away and put aside to chill.
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Put together the pumpkin cheesecake filling. Course of the cottage cheese in a high-speed meals processor for 4-5 minutes till fully clean and frothy.
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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 included. Watch out to not overmix the batter when the eggs are added.
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Place the crust on a baking sheet with an edge. Fastidiously pour the pumpkin filling into the cooled crust.
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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.
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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.
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Let the cheesecake cool fully earlier than storing it within the fridge to set for at the least 6 hours or in a single day.
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Proper earlier than serving the cheesecake, put together the Swiss meringue.
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Place the egg whites and brown sugar right into a glass bowl and stir to mix.
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Convey a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on prime of the saucepan. It will be significant that the water shouldn’t be touching the bowl.
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Stirring usually, dissolve the brown sugar into the egg whites. This could take about 3 minutes. Check 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.
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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.
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Switch the meringue to the highest of the cheesecake leaving a ½-inch border on the surface.
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As soon as the meringue has been added to the cheesecake, flippantly toast the highest of the meringue with a kitchen torch.
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Take away from springform pan and serve.
- Water tub: be sure to not skip this half as it can forestall cracks on the highest of your cheesecake.
- Be sure that to course of the cottage cheese till there aren’t any lumps.
- We suggest serving this cheesecake inside 24 hours of baking it in order that the crust doesn’t get soggy.
Energy: 333 kcal, Carbohydrates: 48 g, Protein: 12 g, Fats: 11 g, Fiber: 2 g, Sugar: 35 g
Diet data is routinely calculated, so ought to solely be used as an approximation.
