After a successful strawberry cottage cheese cheesecake, I made a pumpkin version. It's just as delicious as the strawberry cheesecake but a little more seasonal. It's a nice alternative to pumpkin pie too! It's also a good alternative to my Chocolate Fudge Cake, which also uses pumpkin puree.
Canned pumpkin is all natural and perfect for using in both sweet and savoury recipes. It's low calorie (40 calories per 120g/half cup serving), low in fat (0.5g), low sodium (5mg) and a good source of fibre (5g). A serving has 4g sugars which makes it naturally sweet but not as sweet as fruit.
Cottage Cheese Cheesecake - Pumpkin
Makes 4
Click HERE for a printable recipe card.
Ingredients:
- 225g / 8oz lowfat cottage cheese
- 120g / 4oz pumpkin purée
- 56g / 2oz nonfat Greek yogurt
- 1 egg
- 25g / 6tsp sugar, white
- 15g / 1.5tbsp flour
- 1/4tsp mixed/all spice OR pumpkin pie spice (optional)
- cashew crust
Method:
First, let the cottage cheese sit in a sieve for 15-20 minutes so excess liquid can drain away.
In a food processor, blend the pumpkin purée, cottage cheese and yogurt until smooth.
Add the egg, sugar, flour and spice and blend.
Pour into a cake pan or individual dishes, on top of the cashew pie crust (if using), and bake for 30 mins at 175C / 350F.
Cool completely and refrigerate for several hours before serving. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
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| Cottage Cheese Cheesecake - Pumpkin NI |
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| Cashew Pie Base NI |
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