High Protein Cottage Cheese Pumpkin Cheesecake
3 hr 20 minServes 4
A dense, protein-rich pumpkin cheesecake made with cottage cheese, baked in a springform pan and chilled.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine a 6-inch springform pan with parchment paper | ||||||
| 300 ml full fat cottage cheese | Blend until smooth | Pour into pan, cover with foil | Bake 350°F / 175°C, 20 min covered | Remove foil, bake 30–40 min until edges brown | Cool in pan 20 min | Remove from pan, chill 2 hr |
| 80 ml thick raw honey | ||||||
| 1/2 teaspoon pumpkin spice | ||||||
| 60 ml pumpkin puree | ||||||
| 30 g corn starch | ||||||
| 1 teaspoon vanilla extract | ||||||
| 2 eggs | ||||||
| 1–2 tablespoons crushed graham crackers | ||||||
| 1/8 teaspoon cinnamon | ||||||
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