Pumpkin Cottage Cheese Cheesecake

This pumpkin cottage cheese cheesecake is creamy, delicate, and full of fall flavor. Made with cottage cheese, pumpkin puree, and semolina, it has a smooth, tender texture with hints of orange and vanilla.

Not a fan of pumpkin? This recipe might change your mind! The pumpkin flavor is subtle, while the orange zest and vanilla add a lovely aroma. Even people who usually avoid pumpkin desserts may enjoy this one.

The secret to its cheesecake-like texture is simple: bake it at a low temperature, use a water bath, and let it cool slowly before refrigerating. The result is a tender, crustless pumpkin cheesecake that’s perfect for an autumn dessert.

And pumpkin, friends! You can’t feel its taste at all in this cheesecake. No one in my family likes the taste of pumpkin, so I have to mask it. By the way, all the other pumpkin dishes on my blog are also masked (for example, Fluffy Pumpkin Cinnamon Rolls, incredible Moist Pumpkin Chocolate Chip Bread, colorful Pumpkin Cheesecake with Chocolate Crust or Pumpkin Sponge Cake without Eggs).

How to Make Pumpkin Puree

You can make pumpkin puree by baking, boiling, or microwaving pumpkin until tender.

1. Peel the pumpkin, remove the seeds, and cut the flesh into chunks.
2. Cook until soft. You can roast the pumpkin in the oven, boil it in a small amount of water, or microwave it until tender.
3. Mash the cooked pumpkin with a potato masher or blend until smooth.
4. If the puree is watery, drain off any excess liquid before using it in the recipe.

Homemade pumpkin puree can be stored in an airtight container in the refrigerator for several days or frozen for several months. I like freezing it in ice cube trays, then transferring the cubes to a freezer bag. This makes it easy to measure the amount needed for a recipe.

How to Choose Cottage Cheese for Pumpkin Cheesecake

For this pumpkin cottage cheese cheesecake, use soft cottage cheese with a smooth texture. If your cottage cheese is grainy, blend it or press it through a fine-mesh sieve before mixing it with the other ingredients.

If the cottage cheese contains excess liquid, drain it first. This helps prevent the cheesecake from becoming too wet.

For the smoothest texture, make sure the cottage cheese is well blended before adding the eggs.

Ingredients for Pumpkin Cottage Cheese Cheesecake

• cottage cheese
• pumpkin puree
• sugar
• vanilla extract
• orange zest
• Greek yogurt or sour cream
• semolina (can be replaced with rice flour or corn flour)
• eggs

All ingredients for cheesecake should be at room temperature.

How to Make Pumpkin Cottage Cheese Cheesecake

This recipe uses a simple mixing method, followed by slow baking and cooling. For the best texture, use room-temperature ingredients and avoid overmixing the batter after adding the eggs.

Combine the cottage cheese, pumpkin puree, sugar, vanilla extract, orange zest, Greek yogurt or sour cream, and semolina. Mix until smooth.

Add the eggs and mix just until combined.

Grease the baking pan with butter and dust it lightly with semolina. Pour in the cheesecake mixture.

Preheat the oven to 120°C (250°F). Place a baking dish or deep baking tray on the lower oven rack and carefully pour in about 500 ml of boiling water. Place the cheesecake pan on a rack above it.

Bake for approximately 1 hour and 30 minutes. The edges should be set while the center remains slightly wobbly.

Turn off the oven and leave the cheesecake inside until completely cool.

Refrigerate for at least 6–8 hours, preferably overnight.

Serve chilled with sour cream or Greek yogurt.

FAQ

Can I Make Pumpkin Cottage Cheese Cheesecake Without Semolina?

Semolina helps absorb moisture and gives the cheesecake structure. You can try replacing it with rice flour or corn flour, as suggested in the recipe, but the final texture may be slightly different.

Can I Use Canned Pumpkin Puree?

Yes, provided it is 100% pumpkin puree without added sugar or spices. If it contains excess liquid, drain it before using.

Why Does the Cheesecake Need to Chill Overnight?

Chilling helps the cheesecake set fully and develop a firmer, smoother texture. It also makes slicing easier.

How Should I Store Pumpkin Cottage Cheese Cheesecake?

Store the cheesecake covered in the refrigerator. For the best quality, follow standard food-safety practices and consume it within a few days.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!