Pumpkin Cheesecake with Cottage Cheese

And here's my favorite pumpkin cheesecake: I once spotted it from food blogger Alexey and fell in love with it right away. A nutty cookie base, a soft cottage cheese and pumpkin filling with cinnamon and ginger - I highly recommend it to any fan of pumpkin and cottage cheese!

Pumpkin Cheesecake

Cottage cheese cheesecake with pumpkin puree, cinnamon and ginger on a walnut cookie base. Bakes, cools in the oven, and ripens overnight in the fridge.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling and ripening 10 hours hrs

Total Time 11 hours hrs 10 minutes mins

Servings: 8 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Base (18 cm pan)

• 200 g "Caramelized Milk" cookies
• 120 g butter
• 1 cup shelled walnuts

Filling

• 350 g cottage cheese
• 120 g sugar
• 250 g pumpkin puree ready-made baby food or homemade boiled and pureed pumpkin
• 2 eggs
• 2 tbsp flour or cornstarch
• 1 pinch vanilla
• 1/3 tsp dried ginger
• 1 tsp ground cinnamon

Method

 

Base

1. Using a blender or food processor, grind the walnuts with the cookies and butter into crumbs. If some larger pieces remain, leave them in - it's even more interesting that way.
2. Press the moist mixture into the pan, forming an edge. Chill in the refrigerator for 30 minutes.

Filling and Baking

1. Blend the cottage cheese with sugar, pumpkin puree, eggs, flour and vanilla into a smooth mixture.
2. Add the ginger and cinnamon and blend again.
3. Take out the base and pour in the filling. Bake in a preheated 180 °C (355 °F) oven for 50 minutes.
4. Turn off the oven and leave the cheesecake inside until fully cooled. Then refrigerate overnight to ripen.
5. In the morning, take it out, decorate with chocolate drizzle if you like, and it's ready to eat. Enjoy!
   

Notes

The pumpkin puree can be ready-made baby food, or you can boil and puree the pumpkin yourself.

Tips

• Pumpkin puree: you can use ready-made baby-food puree, or, like me, just boil the pumpkin and puree it.
• Base: if you end up with larger chunks of nuts and cookie after grinding, leave them in - it's even more interesting that way.
• Don't rush: the cheesecake cools in the switched-off oven, then "ripens" overnight in the fridge - that's how it holds its shape and flavor.