High Protein Pumpkin Cheesecake with Cottage Cheese

Steps

1. 1Make the Graham Cracker Crust
2. 2Preheat oven to 350°F and grease 8-inch springform pan.
3. 3Make crust
4. 4Combine 1¼ cups graham cracker crumbs, 2 tablespoons sugar, and pinch of kosher salt in small bowl. Stir in 6 tablespoons melted unsalted butter until evenly moistened.
5. 5Press crust
6. 6Press crumb mixture evenly into bottom of prepared pan and bake for 10-12 minutes until golden and fragrant. Set aside to cool slightly.
7. 7Make the Cheesecake
8. 8Blend cheesecake
9. 9Add 2 cups cottage cheese, ½ cup Greek yogurt, 3 large eggs, 2½ teaspoons pumpkin pie spice, ¾ cup packed brown sugar, ⅓ cup cornstarch, 2 teaspoons vanilla extract, and 1 cup pumpkin puree to high-powered blender.
10. 10Process on high speed for 2-3 minutes until completely smooth with no visible cottage cheese curds.
11. 11Bake
12. 12Pour cottage cheese mixture into prepared crust and bake for 30-35 minutes until edges are set and just starting to brown with matte surface. Center should be slightly jiggly but not liquid.
13. 13Cool
14. 14Turn off oven and crack door open. Let cheesecake cool in oven for 1 hour, then cool to room temperature.
15. 15Chill
16. 16Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.
17. 17Serve
18. 18Top with whipped cream if desired and serve chilled.