Pumpkin Spiced Cottage Cheesecake
This cottage cheese cheesecake will become your go-to fall dessert this season!
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Ingredients
for the crust:
- 2 packets of graham crackers
- ¼ cup melted butter
for the cheesecake batter:
- 32 ounces Hood Country Style Cottage Cheese
- 1 ½ cup granulated sugar
- 4 large eggs
- ⅔ cup half and half
- ¼ cup all-purpose flour
- 1 can pumpkin puree
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
for the topping:
- ¾ cup Hood Country Style Cottage Cheese
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon maple syrup
- 2 tablespoons whipped cream
Instructions
- Preheat your oven to 350F and set up a water bath to cook the cheesecake in. While the oven preheats, make the cheesecake.
- For the crust: pulse the graham crackers with the melted butter until it resembles wet sand. Press into a greased, 8-inch springform pan and set aside while you make the batter.
- In a food processor or blender, add the cottage cheese, sugar, eggs, half and half, flour, pumpkin puree, vanilla, and salt. Blend until smooth, about 1-2 minutes.
- Pour batter into pressed crust and bake in a water bath for about an hour or so, until fully set.
- Refrigerate overnight for best results.
- Make the spiced topping by combining all the ingredients. Serve chilled atop the cheesecake and enjoy!
Servings: 12 servings