Pumpkin Protein Cheesecake
This is a super easy Pumpkin Protein Cheesecake! It has a crunchy graham cracker crust made from einkorn or sprouted crackers, with a smooth, protein-rich filling crafted from cottage cheese, yogurt, pumpkin puree, and lightly sweetened with date or coconut sugar, and its all made in a blender!The real magic happens with the Whipped Kefir Topping, which adds a tangy, probiotic-rich layer to balance out the sweetness. Made from heavy cream, monk fruit sweetener, and kefir cheese, it’s a light and airy finish for each slice.Perfect for a healthier dessert option, this pumpkin cheesecake is a delicious, guilt-free way to celebrate fall’s favorite flavors! Enjoy it straight from the fridge, letting each bite bring you the taste of the season with a wholesome twist.
Equipment
- 8 or 9" springform pan
Ingredients
Graham Cracker Crust
- 1½ cups Einkorn Graham Crackers – or Sprouted Graham Crackers
- ½ cups unsalted butter, melted
Cheesecake
- 2 cups Cottage Cheese – I used 2% but any kind will work
- ½ cup Yogurt Plus – or Greek yogurt
- ½ cup pumpkin puree
- 2 eggs
- ¾ cup Date sugar – or coconut sugar
- 3 tbsp einkorn flour – or corn starch
- 2 tablespoons Maple Syrup
- 3 teaspoons Pumpkin Pie Spice
Topping
- 1 cup Whipped Kefir Topping
- 1½ cups Heavy Whipping Cream
- 4 tablespoons Kefir Cheese – you can use Yogurt Cheese too
- ¼ cup Monk Fruit Sweetener
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Instructions
Graham Cracker Crust
- Preheat oven to 350 and grease an 8-inch springform pan.
- Combine the graham cracker crumbs, sugar, in a small bowl. Stir in the melted butter, and combine until evenly moistened.
- Press crumbs evenly into the bottom of the prepared pan and bake cheesecake for 10-12 minutes, or until golden and fragrant.
For the Cheesecake
- Combine all ingredients, cottage cheese, yogurt, pumpkin puree, eggs, date sugar, flour, pumpkin spice, in a high-powered blender and process until smooth. About 20-30 seconds. Scrape down the sides to fully incorporate all the ingredients.
- Pour cottage cheese mixture into prepared crust in springform pan. Bake for 30-35 minutes, or until the edges are set with a matte surface. The center should be slightly jiggly, but not sloshy.
- Remove cheesecake from pan and let cool to room temperature. Refrigerate. for several hours or overnight.
Whipped Kefir Topping
- Mix the cream with an electric mixer on low speed until the cream thickens enough to not spatter.
- Increase speed to medium-high and add Monk Fruit. Continue to whip until the cream starts to hold soft peaks. Gently fold in the kefir cheese with a rubber spatula or whisk. Serve or refrigerate in a sealed container.
- Serve or refrigerate in a sealed container.
