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7 Gluten-Free Cottage Cheese & Pumpkin Cheesecake Recipes
Get ready to indulge in delightful gluten-free cottage cheese and pumpkin cheesecake recipes that will surprise your taste buds with their creamy textures and unique flavors.
Classic Cottage Cheese & Pumpkin Cheesecake
Classic Cottage Cheese & Pumpkin Cheesecake is a delicious and healthy dessert option that is perfect for those following a gluten-free diet. This rich and creamy cheesecake combines the flavors of pumpkin and the light texture of cottage cheese, offering a unique twist on the traditional cheesecake. It’s a great way to indulge in a dessert while still being mindful of dietary restrictions.
| Ingredient | Quantity |
|---|---|
| Cottage cheese | 2 cups |
| Pumpkin puree | 1 cup |
| Cream cheese | 8 oz |
| Sugar | 3/4 cup |
| Eggs | 3 large |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/2 tsp |
| Gluten-free graham cracker crumbs | 1 cup |
| Butter (melted) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 325°F (160°C).
- In a bowl, combine gluten-free graham cracker crumbs with melted butter and press into the bottom of a springform pan to create the crust.
- In a large mixing bowl, blend cottage cheese, cream cheese, pumpkin puree, sugar, eggs, and vanilla extract until smooth.
- Add cinnamon and nutmeg to the mixture, blending well.
- Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Remove from the oven, let cool, and refrigerate for at least 4 hours before serving.
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No-Bake Cottage Cheese Pumpkin Delight
No-Bake Cottage Cheese Pumpkin Delight is a creamy, decadent dessert that combines the rich flavors of pumpkin with the light, fluffy texture of cottage cheese. This gluten-free treat is perfect for those who want to enjoy a delicious cheesecake-like dessert without the need for baking. It’s an easy, no-bake option that’s sure to please everyone at your gathering.
| Ingredient | Quantity |
|---|---|
| Cottage cheese | 2 cups |
| Pumpkin puree | 1 cup |
| Cream cheese | 8 oz |
| Powdered sugar | 1/2 cup |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/2 tsp |
| Gluten-free graham cracker crumbs | 1 cup |
| Butter (melted) | 1/4 cup |
| Heavy whipping cream | 1 cup |
Cooking Steps:
- In a bowl, mix gluten-free graham cracker crumbs with melted butter and press into the bottom of a 9-inch pie dish to create the crust.
- In a large mixing bowl, blend cottage cheese, cream cheese, pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the pumpkin mixture.
- Pour the filling onto the crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until set before serving.
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Spiced Pumpkin & Cottage Cheese Swirl Cheesecake
Spiced Pumpkin & Cottage Cheese Swirl Cheesecake is a delightful twist on traditional cheesecake, combining the creaminess of cottage cheese with the warm spices of pumpkin. This baked gluten-free dessert is perfect for fall gatherings, delivering a rich flavor while remaining light and fluffy thanks to the flavorful layer of cream cheese and pumpkin.
| Ingredient | Quantity |
|---|---|
| Gluten-free graham cracker crumbs | 1 1/2 cups |
| Butter (melted) | 1/2 cup |
| Cottage cheese | 2 cups |
| Cream cheese | 8 oz |
| Pumpkin puree | 1 cup |
| Powdered sugar | 3/4 cup |
| Eggs | 3 |
| Vanilla extract | 2 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Ginger powder | 1/4 tsp |
| Salt | 1/4 tsp |
Cooking Steps:
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.
- In a bowl, combine the gluten-free graham cracker crumbs and melted butter, then press into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat together the cottage cheese, cream cheese, powdered sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition, then fold in cinnamon, nutmeg, and ginger powder.
- Pour half of the cheesecake mixture over the crust, then swirl in the pumpkin puree before topping with the remaining cheesecake mixture.
- Bake for 45-50 minutes or until the center is set and slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 4 hours before serving.
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Pumpkin Cheesecake Bars With Cottage Cheese
Pumpkin Cheesecake Bars with Cottage Cheese are a scrumptiously easy dessert that blends the creamy richness of cottage cheese with the warm, comforting flavors of pumpkin and spices. These gluten-free bars are not only rich in flavor but also have a delightful texture that makes them the perfect treat for any fall celebration or family gathering.
| Ingredient | Quantity |
|---|---|
| Gluten-free graham cracker crumbs | 1 1/2 cups |
| Butter (melted) | 1/3 cup |
| Cottage cheese | 1 cup |
| Cream cheese | 4 oz |
| Pumpkin puree | 1 cup |
| Powdered sugar | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/4 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, mix the gluten-free graham cracker crumbs with melted butter and press into the bottom of the baking dish to form the crust.
- In another bowl, beat together the cottage cheese, cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
- Add eggs, mixing well; stir in cinnamon, nutmeg, and salt.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 30-35 minutes or until set and slightly jiggly in the center.
- Allow to cool, then refrigerate for at least 3 hours before cutting into bars and serving.
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Chocolate Chip Cottage Cheese Pumpkin Cheesecake
Chocolate Chip Cottage Cheese Pumpkin Cheesecake is a decadent dessert that combines the smooth creaminess of cottage cheese and cream cheese with the rich flavors of pumpkin and chocolate chips. This gluten-free cheesecake is perfect for any occasion, adding a twist to traditional pumpkin cheesecake with its delightful chocolate surprise.
| Ingredient | Quantity |
|---|---|
| Gluten-free graham cracker crumbs | 1 1/2 cups |
| Butter (melted) | 1/3 cup |
| Cottage cheese | 1 cup |
| Cream cheese | 4 oz |
| Pumpkin puree | 1 cup |
| Powdered sugar | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/4 tsp |
| Semi-sweet chocolate chips | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Combine gluten-free graham cracker crumbs and melted butter, then press the mixture into the bottom of the prepared dish to form the crust.
- In a separate bowl, blend together cottage cheese, cream cheese, pumpkin puree, powdered sugar, and vanilla until creamy.
- Incorporate the eggs one at a time, mixing well before adding the next; stir in cinnamon, nutmeg, and salt.
- Gently fold in chocolate chips, then pour the mixture over the crust.
- Bake for 30-35 minutes or until the cheesecake is set with a slight jiggle in the center.
- Allow it to cool, then refrigerate for at least 3 hours before slicing and serving.
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Mini Pumpkin Cottage Cheese Cheesecakes
Mini Pumpkin Cottage Cheese Cheesecakes are delightful individual desserts that offer all the rich flavors of traditional pumpkin cheesecake, paired with the light and creamy texture of cottage cheese. These mini cheesecakes are perfect for portion control and make an impressive presentation at any gathering, while still being gluten-free and deliciously satisfying.
| Ingredient | Quantity |
|---|---|
| Gluten-free graham cracker crumbs | 1 cup |
| Butter (melted) | 1/4 cup |
| Cottage cheese | 1 cup |
| Cream cheese | 4 oz |
| Pumpkin puree | 1 cup |
| Powdered sugar | 1/3 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/4 tsp |
| Semi-sweet chocolate chips | 1/4 cup |
| Mini cupcake liners | 12 |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with mini cupcake liners.
- In a bowl, mix gluten-free graham cracker crumbs with melted butter, then press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- In another bowl, blend cottage cheese, cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well, then stir in cinnamon, nutmeg, and salt.
- Gently fold in chocolate chips, then spoon the filling over the crust in each liner.
- Bake for 18-20 minutes or until the cheesecakes are set with a slight jiggle in the center.
- Allow to cool and refrigerate for at least 2 hours before serving.
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Vegan-Friendly Cottage Cheese & Pumpkin Cheesecake
Vegan-Friendly Cottage Cheese & Pumpkin Cheesecake is a delightful twist on the classic pumpkin cheesecake, offering a creamy texture and rich flavor while being entirely plant-based. This cheesecake utilizes vegan-friendly ingredients like cashew cream and silken tofu to achieve a smooth consistency, perfect for satisfying your sweet tooth without any dairy or gluten.
| Ingredient | Quantity |
|---|---|
| Gluten-free graham cracker crumbs | 1 cup |
| Coconut oil (melted) | 1/4 cup |
| Cashews (soaked) | 1 cup |
| Silken tofu | 1 block (12 oz) |
| Pumpkin puree | 1 cup |
| Maple syrup | 1/3 cup |
| Cornstarch | 1/4 cup |
| Vanilla extract | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Salt | 1/4 tsp |
| Vegan chocolate chips (optional) | 1/4 cup |
| Mini cupcake liners | 12 |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with mini cupcake liners.
- In a bowl, mix gluten-free graham cracker crumbs with melted coconut oil, then press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- In a blender, combine soaked cashews, silken tofu, pumpkin puree, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt and blend until smooth.
- If using, fold in the vegan chocolate chips carefully.
- Spoon the pumpkin mixture over the crust in each liner.
- Bake for 18-20 minutes until set and slightly firm to the touch.
- Allow to cool and refrigerate for at least 2 hours before serving.
