Healthy Pumpkin Cheesecake (6 ingredients!)
This healthy pumpkin cheesecake is a creamy, high-protein fall dessert made with just 6 simple ingredients! Naturally sweetened with maple syrup, loaded with real pumpkin puree, and packed with 12 grams of protein per slice, it’s the easiest cheesecake you’ll ever make. Just blend, bake, and chill for the most impressive fall dessert on your table!
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Servings: 8 servings
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.
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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!
Nutrition
Serving: 1slice | Calories: 200kcal | Carbohydrates: 11g | Protein: 13g | Fat: 14g | Fiber: 1g | Sugar: 7g