Lighter Pumpkin Cottage Cheese Cheesecake

Servings:

Prep Time: 5

Cook Time: 35

Total Time: 40

This Cheesecake is made lighter with cottage cheese instead of cream cheese. This change makes it higher in protein and lower in fat. Don't worry though, because the cake is still giving fall, cinnamon, pumpkin pie vibes.

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

US Customary - Metric

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

Store leftovers in your refrigerator in an airtight container.

You can use tapioca starch, all purpose flour or cornstarch instead of arrowroot powder.

Any granulated sweetener will work here and use zero sugar sweetener to make this a sugar free dessert!

Nutrition

Author: Stella Drivas