Pumpkin Spiced Cottage Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
This cottage cheese cheesecake will become your go-to fall dessert this season!
for the crust:
  • 2 packets of graham crackers
  • ¼ cup melted butter
for the cheesecake batter:
  • 32 ounces Hood Country Style Cottage Cheese
  • 1½ 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
  1. Preheat your oven to 350F and set up a water bath to cook the cheesecake in. While the oven preheats, make the cheesecake.
  2. 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.
  3. 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.
  4. Pour batter into pressed crust and bake in a water bath for about an hour or so, until fully set.
  5. Refrigerate overnight for best results.
  6. Make the spiced topping by combining all the ingredients. Serve chilled atop the cheesecake and enjoy!
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2021/09/pumpkin-spiced-cottage-cheesecake.html