Pumpkin Cheesecake

Healthy Pumpkin Cheesecake

Submitted by Rose Guido from Toronto, Ontario
“Our family has been on a bit of health kick ever since most of us are developing Type 2 Diabetes. I created this scrumptious cheesecake that is made from lactose-free high protein cottage cheese (can substitute greek yogurt too). Nobody can tell the difference between traditional cheesecake and mine.”

  • gingersnap crust
  • 4 cups plain cottage cheese
  • 1/2 cup sweetener of choice
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1 tsp pumpkin spice

Recipe Instructions

1. In a food processor, mix cottage cheese, sugar (or substitute), eggs, and vanilla extract until smooth.
2. Remove 2 cups of filling and pour into a gingersnap crust (made in 9″ springform pan). Mix the remaining filling with pumpkin puree and spices. Dollop spoonfuls of pumpkin mixture over pan filling. Use a knife to make swirls.
3. Bake for 45 to 60 minutes at 350 degrees–until the middle is jiggly and edges are firm. Cool completely.

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