Lighter Pumpkin Cottage Cheese Cheesecake (Gluten Free)
This lighter pumpkin cake comes together in your mini food processor in minutes. We could not get over how delicious and simple to make it was! I based this recipe off of my viral Lighter Chocolate Cottage Cheese Cheesecake and it turned out perfectly! It really possesses all the texture and flavor elements of a traditional pumpkin pie!
The key to this recipe is letting set in the fridge for a minimum of two hours or overnight. If you are looking for a pumpkin cheesecake combo, you must try my Pumpkin Cheese Cake Loaf or my Healthier Starbucks Copycat Cream Cheese Muffins.
You can use zero sugar granulated sweetener here to make it even lighter. If you don’t have arrowroot powder or cornstarch, a great substitute is tapioca starch or regular all purpose flour. Any granulated sweetener works here. Make sure you use some cinnamon in this recipe and definitely serve with some whipped cream! Another yummy recipe that is similar to this one is my Healthier Pumpkin Chocolate Chunk Cake.
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Lighter Pumpkin Cottage Cheese Cheesecake
Equipment
Ingredients
- 1/2 cup canned pumpkin puree
- 1/2 cup cottage cheese
- 6 tbs arrowroot powder (or cornstarch)
- 5 tbs granulated sweetner of choice
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 eggs
- optional garnish: whipped cream + cinnamon
Instructions
- Preheat air fryer or oven to 350℉ (or 175℃). Line a 6 inch round cake pan with parchment paper.
- Add all of the ingredients a mini food processor or blender in the order they appear above. Pulse or blend on high speed, until completely smooth and uniform. Pour the batter into your cake pan and tap the pan on your counter to remove any interior bubbles. Bake for 30-35 minutes in your air fryer or 50-55 minutes in your oven. Cake should be golden brown on the edges and puffed up.
- Remove from the oven and allow the cake to set in the pan for 15 minutes. Please note that the cake will deflate by a lot. Transfer to a wire rack and let it cool for 30 minutes. Transfer the cake back into the pan and chill for 2 hours or overnight in your fridge.
Notes
Nutrition
Looking for more?
Hi Stella! Do you think maple syrup can be used instead of granulated sugar?
This tasted great, but honestly, I threw it in the trash because the texture was so gummy and rubbery it was unpleasant to eat. Is it really supposed to be 6 tablespoons of arrowroot? I questioned that when making it, but used that much anyway. Should it be 6 teaspoons instead?
HI Jackie, I’m sorry the recipe wasnt to your satisfaction!
ready to make and delicious
HI Carron, I’m so glad you liked it! Thank you!
Great tasting recipe! Perfect for fall.
HI Judy, thank you so much. I’m so glad you loved it!
Hi Stella! Did you use 4% cottage cheese in this recipe? I’d imagine the 2% would yield a more tangy result?
Hi Bridgette, I always use 4% cottage cheese. I’m fairly certain 2% will also work here too though! Enjoy!
hello there! I love all your recipes , thank you for sharing them .
in this recipe what can use instead of corn starch or arrow root?
to keep it low carb
thank you!!
Hi Zully, thank you so much! I would do protein powder or xonthan gum or arrowroot powder….
Here is an article that speaks about a substitute: I hope this helps!
https://perfectketo.com/low-carb-cornstarch-substitute/
Is the nutrition based on the whole pie or a serving?
Hi Keri, nutritional info for all my recipes is based on per serving. Servings are listed at the top of each recipe box. Enjoy!