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Whole pumpkin cottage cheese cheesecake with one slice topped with whipped cream and cinnamon, next to a bowl of cottage cheese, a small pumpkin and cinnamon sticks

Pumpkin Blender Cottage Cheese Cheesecake

A creamy pumpkin cheesecake made by blending cottage cheese, cream cheese, eggs, and pumpkin until silky smooth, then baking it on a graham cracker crust. No mixer needed.
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Prep Time 20 minutes
Cook Time 55 minutes
Cool and Chill Time 5 hours
Total Time 6 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

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.
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