All the cozy spice of autumn, none of the heaviness: this light Spiced Pumpkin Cheesecake pairs a tender whole-grain crust with a silky pumpkin and cottage-cheese filling. Cinnamon, nutmeg, and ginger make every slice taste like fall. For more pumpkin inspiration, try our Roasted Pumpkin Coconut Soup, and for another lighter bake, the Delicate Baked Cottage Cheese Cheesecake.
Ingredients
For an 18 cm (7 inch) pan.
Crust:
- 115 g (3/4 cup + 2 tbsp) whole-grain flour
- 1 egg
- 70 g (1/4 cup + 1 tbsp) thick pumpkin puree
- 15 g (1 tbsp) cold butter (82% fat)
- 1/4 tsp baking powder
- Sweetener to taste
- Pinch of salt
Filling:
- 200 g (3/4 cup + 1 tbsp) pumpkin puree
- 200 g (7 oz) cottage cheese, 1% fat
- 340 g (12 oz) soft cottage cheese, 5% fat
- 2 eggs
- Spices: cinnamon, nutmeg, ginger
- Sweetener and a pinch of salt to taste
Instructions
- Rub the cold butter into the flour to crumbs. Add the remaining crust ingredients and knead into an elastic dough that does not stick to your hands. (If your pumpkin puree is runny, use half the amount.) Chill 15-20 minutes.
- Press the dough into a parchment-lined pan and blind-bake at 180C (350F) for 10 minutes.
- Blend all filling ingredients with an immersion blender until completely smooth — this is essential.
- Pour the pumpkin mixture into the crust and bake at 160C (320F) for 50 minutes.
- Let the cheesecake cool in the oven with the door ajar, then chill before slicing.
Tips
- Blend the filling until completely smooth — any lumps will survive baking. More cheesecake technique tips can be found at Serious Eats.
- Cool the cheesecake slowly in the oven with the door ajar to prevent cracks on the surface.
- Chill for at least 4 hours, or overnight, for the cleanest slices.
Nutrition: per 100 g: 130 kcal, protein 8 g, fat 5 g, carbs 13 g