Fall has officially arrived and I have been putting pumpkin in absolutely everything, so naturally it was only a matter of time before it made its way into a cheesecake. This healthy pumpkin cheesecake is everything I love about my 5-Ingredient Healthy Cheesecake, but ultra cozy, spiced, and perfect this time of year. We’re blending cottage cheese and cream cheese together for the creamiest base, then adding in real pumpkin puree and warm pumpkin pie spice for a dessert that tastes like it came straight from a bakery… but is secretly packed with protein and made with NO refined sugar!
No crust (yes, it’s gluten-free!), no complicated cheesecake techniques. Just blend, pour, bake, and chill. I promise it’s SO much easier than it sounds, and the result is SO good that you’ll be making this every single fall from here on out. If you love pumpkin as much as I do, you’ll also want to try my High-Protein Pumpkin Cheesecake Dip and my Pumpkin Protein Balls!
What Makes This Pumpkin Cheesecake Healthy?
- Cottage cheese is the secret weapon. Blended completely smooth, it gives this cheesecake an incredibly creamy, rich texture while adding a serious protein boost, without any of the heaviness of a traditional cheesecake. You’d never guess it’s in there!
- Real pumpkin, real nutrition. We’re using actual pumpkin puree, NOT pumpkin flavoring, which adds fiber, vitamin A, and natural sweetness alongside all that cozy fall flavor.
- Naturally sweetened, no refined sugar. A small amount of maple syrup is all the sweetness this cheesecake needs. The pumpkin and warm spices do the rest of the work!
- High in protein. With cottage cheese and eggs working together, each slice delivers around 13 grams of protein, making this a genuinely satisfying dessert, not just a treat that leaves you reaching for more five minutes later.
Frequently Asked Questions
Which cottage cheese should I use? Full-fat (4%) cottage cheese gives the richest, creamiest result and is my personal recommendation. Any brand works — I love Daisy 4% for baking. The most important step is blending it completely smooth before adding the other ingredients, so a high-powered blender or food processor is your best friend here.
Can I use low-fat cream cheese? Yes! Low-fat cream cheese works fine in this recipe. It will make the cheesecake slightly less rich and dense, but still absolutely delicious. Just make sure it’s softened to room temperature before blending so it incorporates smoothly.
Can I use a sugar-free sweetener? Absolutely. Monk fruit syrup or a liquid stevia sweetener both work as a 1:1 swap for the maple syrup. The cheesecake will be slightly less golden on top but just as creamy and delicious.
How do I store this pumpkin cheesecake? Store covered in the fridge for up to 5 days. For longer storage, slice the cooled cheesecake, wrap individual slices tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I add a crust? Yes! For a graham cracker crust, mix 1½ cups graham cracker crumbs (or gluten-free graham crackers) with 6 tablespoons melted butter and press into the bottom of the springform pan. Bake the crust at 350°F for 8–10 minutes before adding the filling and proceeding with the recipe as written.
Sam’s Recipe Tips
- Blend until completely, truly smooth. Any lumps of cottage cheese left in the batter will show up in the final cheesecake. Take the extra 30 seconds and blend until there’s absolutely nothing left, silky smooth only!
- Don’t over-bake. The cheesecake is done when the edges are set and the very center still has a slight jiggle, like Jell-O. It will firm up completely as it cools. Over-baking is the #1 cause of a dry, cracked cheesecake, so pull it when it still wobbles a little in the middle!
- Be patient with the chill time. I know it’s SO tempting to slice into this the second it comes out of the oven, but the cheesecake needs to cool at room temperature for a full hour, then chill in the fridge for at least 2 hours (ideally overnight) before slicing. This is what gives it that perfect, dense, creamy cheesecake texture.
- Top it with something fun. A dollop of whipped cream and a sprinkle of cinnamon is a classic move. You could also drizzle with maple syrup, top with candied pecans, or serve with a spoonful of Apple Pie Salad on the side for the ultimate fall dessert plate.
- Make it ahead. This cheesecake is actually BETTER the next day after it’s had a full night in the fridge to set. It’s the perfect make-ahead Thanksgiving or fall dinner party dessert!
Flavor Variations & Substitutions
🎃 Pumpkin Chocolate Swirl Reserve ¼ cup of the cheesecake batter before pouring. Melt 2 tablespoons of chocolate chips and stir into the reserved batter, then drop spoonfuls on top of the cheesecake and swirl with a toothpick before baking.
🍂 Maple Pecan Stir 2 tablespoons of extra maple syrup into the batter and press a handful of roughly chopped pecans into the top of the cheesecake before baking for a gorgeous, crunchy topping.
Substitutions:
- Eggs: Not tested with egg substitutes, but 4 flax eggs (1 tbsp ground flax + 3 tbsp water each, rested for 5 minutes) may work for a vegan version, the texture will be slightly softer.
- Maple syrup: Honey works as a 1:1 swap. For sugar-free, use monk fruit syrup.
- Pumpkin pie spice: Make your own with 1 tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + a pinch of cloves.
- Cream cheese: Softened dairy-free cream cheese (Kite Hill or Violife are my favorites) works perfectly for a dairy-free version.
Healthy Pumpkin Cheesecake (6 ingredients!)
Equipment
- 1 blender or food processor
- 1 8-inch springform pan or baking dish
Ingredients
- 2 cups cottage cheese full-fat recommended
- 1 cup cream cheese softened to room temperature
- 4 eggs
- ¼ cup maple syrup
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper. Lightly grease the sides.
- Add all ingredients to a blender or food processor and blend until completely smooth with no lumps remaining.
- Pour the mixture into the prepared pan and bake for 45–50 minutes, or until the edges are set and the center has just a slight jiggle.
- Remove from the oven and let cool at room temperature for 1 hour. Transfer to the fridge and chill for at least 2 hours before slicing and serving.
Video
Notes
- Blend completely smooth — no cottage cheese curds should remain.
- The center will still jiggle slightly when done; it firms up as it chills.
- Cool fully before slicing for the best texture.
- Store in the fridge for up to 5 days or freeze individual slices for up to 2 months.
- Top with whipped cream, a drizzle of maple syrup, or candied pecans before serving!
