Low-Carb Pumpkin Cheesecake with Cottage Cheese

I really wanted to try this super popular low-carb pumpkin cheesecake, and since I have a lot of pumpkins and cottage cheese now, waiting to be used, let’s give it a try and see if I finally get a delicious, guilt-free cheesecake I can eat as much as I want.

Watch my video below for a simple, step-by-step recipe for creating this delicious Low-Carb Pumpkin Cheesecake. If you enjoy it, don’t forget to like and subscribe for more easy and tasty cheesecake recipes!

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Why You’ll Love This Low-Carb Pumpkin Cheesecake Recipe 

This low-carb pumpkin cheesecake is the perfect guilt-free treat. It’s rich, creamy, and packed with flavor while keeping things light and healthy.

• It satisfies your sweet tooth without the sugar.
• Creamy, rich, and full of pumpkin spice goodness.
• Made with simple, wholesome ingredients—nothing complicated.
• High in protein, thanks to cottage cheese, but still tastes like a real cheesecake.
• Easy to make and perfect for fall gatherings or meal prep.

Macros Breakdown: This low-carb pumpkin cheesecake is packed with healthy fats and protein, with just 5.9g carbs and 10.1g protein per slice. It is rich, creamy, and satisfying—perfect for a guilt-free, high-protein treat!

Ingredients You’ll Need

For this low-carb keto pumpkin cheesecake, you only need a handful of ingredients. Simple, wholesome, and easy to find—nothing complicated here.

For the Crust:

• 2 cups pecans (220g) (or walnuts, or any nuts you like)
• 2 tbsp (28g) butter
• 2 tbsp (16g) Monk Fruit Sweetener

For the Filling:

• 16 oz (454g) cream cheese
• 1 cup (226g) cottage cheese
• 1 cup (245g) pumpkin puree
• 1 cup (190g) Monk Fruit Sweetener
• 6 eggs
• 1 tbsp (7g) ground cinnamon

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Step-by-Step Instructions

Making this healthy pumpkin cheesecake recipe is easier than you think. Follow these simple steps below to get a creamy, flavorful dessert without the guilt.

Step 1: Make the Crust

First, toss the nuts into a food processor with butter and sweetener. Pulse until it’s crumbly and sticks together. Press this into a springform pan and bake at 350°F (175°C) for 10 minutes.

Tip: Let the crust cool before adding the filling. This helps it stay firm.

Step 2: Blend the Filling

In a blender, mix cream cheese and cottage cheese until smooth. Then, add the pumpkin puree and blend again. Once that’s silky, transfer to a bowl and mix in sweetener, eggs, and cinnamon until smooth.

Tip: Make sure all ingredients are at room temperature for a smoother batter.

Step 3: Bake It

Pour the batter over the nut crust and bake at 350°F (175°C) for 50-60 minutes. It should look set around the edges but still have a slight jiggle in the center. Let it cool for an hour, then refrigerate for at least 4 hours (or overnight).

Step 4: Add Whipped Cream (Optional but Recommended)

Once fully chilled, whip up some heavy cream until stiff peaks form. Spread it over the top, then dust it with cinnamon for an extra cozy touch.

Related recipe: This is another one of my favorites, The Cottage Cheese Cake—a light, protein-packed dessert that tastes like a guilty pleasure!

Why Cottage Cheese in Cheesecake?

Cottage cheese might sound unusual in a low-carb pumpkin cheesecake, but trust me, it works.

• Adds a light, creamy texture without making it heavy.
• Packs in extra protein for a more balanced treat.
• Blends up super smooth—no weird lumps or graininess.
• Keeps the cheesecake rich and satisfying while staying low-carb.

The Best Way to Serve Pumpkin Cheesecake

A slice of cottage cheese cheesecake is even better with the right pairing. Here’s what goes well with it:

• Whipped cream – Light, fluffy, and the perfect topping.
• Creamy Sugar-Free Ice Cream – Creamy, low-carb, sugar-free ice cream adds a smooth, refreshing contrast to the rich, spiced cheesecake.
• Chopped pecans – Adds crunch and enhance the nutty crust.
• Cinnamon or nutmeg – A sprinkle on top brings out the warm flavors.
• Sugar-free caramel sauce – A drizzle makes it extra indulgent.
• Hot coffee or tea – The slight bitterness balances the sweetness.

Try one—or all—for the best cheesecake experience!

Pumpkin Cheesecake FAQ

Is pumpkin cheesecake keto-friendly?
Yes! This pumpkin cheesecake is keto-friendly because it uses low-carb ingredients like a pecan crust, monk fruit sweetener, and full-fat dairy. Even with the pumpkin puree, the net carbs stay low. Based on the ingredients, each slice has about 5-6g net carbs, which fits easily into a keto diet.

How do I prevent my cheesecake from cracking?
It happens. Don’t stress. A cracked cottage cheese cheesecake is the perfect excuse to pile on some whipped cream.

Some say never open the oven while baking, but I can’t help peeking. I jiggle the cheesecake to check if it’s set. Sometimes it cracks, and that’s when whipped cream or a sour cream topping saves the day. No one ever notices!

Low-Carb Crust Options for the Perfect Pumpkin Cheesecake Base

If you want to add a different low-carb crust to this pumpkin cheesecake, here are some great alternatives:

1. Classic Nut Crust

• How to make it: Blend pecans, walnuts, or almonds with melted butter and a keto-friendly sweetener. Press into the pan and bake for 10 minutes at 350°F (175°C).
• Why it works: Adds a crunchy contrast to the creamy filling.

2. Coconut Flour Crust

• How to make it: Mix coconut flour, or desiccated coconut and melted butter, an egg, and sweetener until crumbly. Press into the pan and pre-bake for 10 minutes.
• Why it works: Holds up well and adds a slight coconut flavor.

3. Almond Flour Shortbread Crust

• How to make it: Combine almond flour, butter, sweetener, and vanilla extract to form a dough. Press it into the pan and bake until golden.
• Why it works: Creates a firm, slightly crumbly crust similar to a cookie.

4. Flaxseed & Almond Crust

• How to make it: Mix ground flaxseeds, almond flour, butter, and a pinch of cinnamon for a nutty, fiber-rich crust.
• Why it works: Adds extra fiber and a mild crunch.

5. Cheese-Based Crust (Savory Option)

• How to make it: Blend shredded mozzarella, almond flour, and butter into a dough, then pre-bake.
• Why it works: Gives a firmer texture with a slightly savory edge that balances the sweetness.

All of these options are low-carb, keto-friendly, and easy to make. Let me know if you want more details on any of them!

How To Store This Pumking Cheesecake

Keep your pumpkin cottage cheese cheesecake in the fridge, covered, for up to five days. For longer storage, freeze slices in an airtight container for up to three months. Let them thaw in the fridge before serving.

My Thoughts

I’d rate this healthy pumpkin cheesecake recipe an 8 out of 10. It’s a fantastic sugar-free cheesecake recipe, but if you’re used to sweet and sugary classic cheesecake, the texture might surprise you.

The cottage cheese makes it feel lighter, which is great, but I do miss that ultra-rich, sugary taste. That said, for a low-carb, keto-friendly dessert, it’s a winner.

More Low Carb Recipes:

If you love low-carb baking, these easy and healthy bread recipes are perfect for your lifestyle. Great for sandwiches, toast, or enjoying on their own!

• Flourless Lentil Bread Recipe Made Easy – This gluten-free bread is made from blended lentils, giving it a soft texture and a boost of protein. It’s perfect for sandwiches, toast, or as a side with your favorite soup.
• The Ultimate Low-Carb Flaxseed Bread Recipe – Made with flaxseeds, this bread is high in fiber and omega-3s, making it a great keto-friendly option. It’s dense, slightly nutty, and works well for both sweet and savory toppings.
• How To Make 3 Ingredient Cloud Bread – Light, airy, and made with just eggs, cream cheese, and baking powder, this bread is perfect for anyone cutting carbs. Use it as a bun, toast it, or enjoy it plain—it’s incredibly versatile.

Each of these breads is easy to make, healthy, and pairs well with any meal!