Ingredients
Scale
- 1 can (15 oz) 100% pure canned pumpkin puree
- 1 cup cottage cheese, blended until completely smooth
- 3 large eggs
- ⅔ cup brown sugar alternative or packed light brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it thoroughly with cooking spray.
- In a large mixing bowl, whisk together the eggs, brown sugar, vanilla extract, and salt. Whisk in the pre-blended smooth cottage cheese and the pure pumpkin puree until completely uniform.
- Add the pumpkin pie spice and whisk vigorously until the spices are fully incorporated and no clumps remain.
- Pour the smooth batter into your prepared baking dish. Bake for 35–45 minutes. The edges should look beautifully set and slightly golden, while the center should have just a very slight jiggle.
- Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator to chill for at least 2 hours before slicing to allow the cheesecake texture to fully set.
Notes
- Blend the cottage cheese until completely smooth before mixing to ensure a creamy texture.
- Use brown sugar alternative for a low-sugar version, or packed light brown sugar for a traditional taste.
- Chill the baked cheesecake for at least 2 hours before slicing; overnight chilling yields the best texture.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (1/9 of dish)
- Calories: 63
- Sugar: 2.2g
- Sodium: 155mg
- Fat: 2.2g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 1.2g
- Protein: 5.9g
- Cholesterol: 65mg