introduction
This pumpkin blender cottage cheese cheesecake is the easiest way to get a smooth, creamy cheesecake without a mixer or lumpy batter. Cottage cheese goes straight into the blender with eggs, cream cheese, pumpkin, and warm fall spices, and it blends into a silky filling in about two minutes. Baked on a buttery graham cracker crust, it tastes like pumpkin pie and cheesecake in one slice, with extra protein from the cottage cheese.
why make this recipe
- One blender, no mixer: the blender turns cottage cheese into a perfectly smooth filling with no curds.
- Pumpkin pie flavor: pumpkin puree, pumpkin pie spice, and cinnamon give it a cozy fall taste.
- Protein-rich: cottage cheese replaces part of the cream cheese, so each slice has more protein than a classic cheesecake.
- Make ahead: it needs to chill overnight, so it is ready when you are.
how to make Pumpkin Blender Cottage Cheese Cheesecake
Bake a graham cracker crust for 8 minutes, then blend the cottage cheese and eggs until completely smooth. Add the cream cheese, sugar, pumpkin, cornstarch, vanilla, and spices, and blend again. Pour the filling over the warm crust, bake for 55 to 60 minutes, and let the cheesecake cool slowly in the oven. Chill it for at least 4 hours before slicing.
Ingredients:
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 2 tablespoons granulated sugar
Filling
- 3 cups cottage cheese (24 ounces)
- 8 ounces cream cheese, softened
- 3 large eggs
- 2/3 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes.
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth.
- Add the cream cheese, sugar, pumpkin puree, cornstarch, vanilla, pumpkin pie spice, cinnamon, and salt. Blend for about 1 minute.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
- Bake for 55 to 60 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
- Cool to room temperature, then chill for at least 4 hours or overnight.
- Slice with a clean knife and serve with whipped cream and cinnamon.
how to serve Pumpkin Blender Cottage Cheese Cheesecake
Serve cold, straight from the refrigerator, with a spoonful of whipped cream and a dusting of cinnamon. A drizzle of maple syrup or a few toasted pecans also go well with the pumpkin flavor. Wipe the knife clean between slices for neat edges.
how to store Pumpkin Blender Cottage Cheese Cheesecake
Cover the cheesecake and keep it in the refrigerator for up to 4 days. To freeze, chill it completely, wrap individual slices tightly, and freeze for up to 1 month. Thaw the slices in the refrigerator overnight before serving.
tips to make Pumpkin Blender Cottage Cheese Cheesecake
- Use small curd cottage cheese, which blends the smoothest.
- Blend the cottage cheese and eggs first, so no curds are left before the other ingredients go in.
- Use plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Chill the cheesecake fully before slicing so the slices hold their shape.
variation (if any)
Swap the graham cracker crust for crushed gingersnap cookies, or add 1/4 cup chopped pecans to the crust mixture.
FAQs
Can you make cheesecake with cottage cheese in a blender?
Yes. Blending the cottage cheese with the eggs first breaks it down into a smooth base, so the filling bakes up creamy with no curds.
Does this cheesecake taste like cottage cheese?
No. With the pumpkin, sugar, vanilla, and spices, the cottage cheese only adds creaminess and a mild tang.
Why did my cheesecake crack?
Cracks usually come from baking too long or cooling too fast. Take the cheesecake out when the center still wobbles slightly, and let it cool slowly in the oven with the door cracked open.
Can I use low-fat cottage cheese?
You can, but full-fat or 4% cottage cheese gives the creamiest texture.
Can I make it ahead of time?
Yes. It needs at least 4 hours in the refrigerator, and it tastes even better the next day.
Pumpkin Blender Cottage Cheese Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs About 10 full sheets.
- 6 tablespoons butter, melted
- 2 tablespoons granulated sugar
Pumpkin Cheesecake Filling
- 3 cups cottage cheese 24 ounces. Small curd, full-fat or 4% blends the creamiest.
- 8 ounces cream cheese, softened
- 3 large eggs
- 2/3 cup granulated sugar
- 1 cup pumpkin puree Plain pumpkin puree, not pumpkin pie filling.
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Serving (optional)
- whipped cream
- ground cinnamon
Method
Make the Crust
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand. Press it firmly into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes while you blend the filling.
Blend the Filling
- Add the cottage cheese and eggs to a blender. Blend on high for 60 to 90 seconds, scraping down the sides once, until completely smooth with no curds.
- Add the cream cheese, sugar, pumpkin puree, cornstarch, vanilla, pumpkin pie spice, cinnamon, and salt. Blend again for about 1 minute, until silky and evenly orange.
- Pour the filling over the warm crust and tap the pan gently on the counter to release air bubbles.
Bake, Cool, and Chill
- Bake for 55 to 60 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This helps prevent cracks.
- Remove the cheesecake and let it cool to room temperature. Cover and chill for at least 4 hours, or overnight, before slicing.
- Run a thin knife around the edge, release the springform, and slice with a clean knife, wiping it between cuts. Top with whipped cream and a sprinkle of cinnamon.
Notes
- Blender size: if your blender jar is small, blend the cottage cheese and eggs first, pour into a bowl, then blend the rest and stir everything together.
- Cracks: a pan of hot water on the rack below the cheesecake adds humidity and helps prevent cracks, but it is optional.
- Storage: keep covered in the refrigerator for up to 4 days. Wrap individual slices tightly and freeze for up to 1 month.