Can I taste the cottage cheese in this cheesecake?

No. Once the cottage cheese is blended completely smooth and baked with the pumpkin and spices, it tastes just like a rich, creamy pumpkin cheesecake. The cottage cheese flavor disappears entirely, leaving only a smooth, custardy texture and warm pumpkin spice flavor. Blending thoroughly is the key to making sure there is no trace of cottage cheese texture or taste.

How much protein is in this pumpkin cheesecake?

The exact amount depends on the brand of cottage cheese you use, but a batch made with 6 ounces of cottage cheese and one egg contains roughly 25 to 28 grams of protein total. Split between two ramekins, that is about 12 to 14 grams of protein per serving, which is far more than a traditional cream cheese based cheesecake.

Can I make this high protein pumpkin cheesecake without a blender?

A blender or food processor is strongly recommended because it is the only way to break down the cottage cheese curds into a smooth batter. Without one, the cheesecake will have a lumpy, grainy texture. If you do not have a blender, you can try pressing the cottage cheese through a fine mesh sieve first, though the results will not be quite as silky.

What can I use instead of ramekins?

If you do not have ramekins, you can bake this in any small oven-safe dishes, such as custard cups, a mini muffin tin, or a small oven-safe jar. Just keep the portions similar in size so the baking time stays about the same. Larger dishes will need a few extra minutes in the oven, and you should watch for that slight jiggle in the center to know when it is done.

Can I make this recipe ahead of time?

Absolutely, and it is actually better made ahead. The cheesecakes need to chill for a few hours to reach their ideal dense, cold texture, so making them a day in advance is perfect. Store them covered in the fridge for up to 4 days, and add the whipped cream and toppings just before serving for the best presentation.

High Protein Pumpkin Cheesecake (Easy Single-Serve Baked Recipe)

High-Protein Pumpkin Cheesecake

Recipe by Liliya

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No reviews

Total Time20 minutes
Yield2 servings 1x
DietGluten-Free

Creamy, warmly spiced, and easy to prepare, this high protein pumpkin cheesecake is made with cottage cheese, pumpkin purée, and a few simple ingredients. The recipe makes two individual cheesecakes that are perfect for a quick fall dessert or protein rich snack.

Ingredients

Scale

6 ounces cottage cheese
3 tablespoons pumpkin purée
1 large egg
2 to 3 tablespoons powdered sweetener, adjusted to taste
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
Nonstick cooking spray or butter, for greasing the ramekins

Optional Toppings

Whipped cream
Extra pumpkin pie spice

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Instructions

Preheat the oven to 350°F.
Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a blender.
Blend until the mixture is completely smooth and creamy. Scrape down the sides of the blender if needed.
Lightly grease two small oven safe ramekins.
Divide the cheesecake batter evenly between the prepared ramekins.
Bake for about 15 minutes, or until the edges are set and the centers have only a slight jiggle.
Remove the ramekins from the oven and let the cheesecakes cool completely.
Refrigerate until thoroughly chilled and firm, preferably for at least 30 to 60 minutes.
Top with whipped cream and an extra sprinkle of pumpkin pie spice before serving.

Notes

For the smoothest texture, blend the batter until no cottage cheese curds remain.
Use pure pumpkin purée, not pumpkin pie filling.
The exact baking time may vary depending on the size and depth of your ramekins.
The cheesecakes will continue to firm as they cool and chill.
For a sweeter dessert, use the full 3 tablespoons of powdered sweetener.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 110 kcal
Sugar: 4g
Sodium: 310mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 13g
Cholesterol: 95mg

Find it online: https://wearerecipes.com/high-protein-pumpkin-cheesecake/