Graham cracker pie crust
2 cups 2% low-fat cottage cheese
2 eggs
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
Blend cottage cheese until smooth. For a denser cake, allow cheese to drain in coffee filter for a couple hours (or overnight), then continue.
Preheat oven to 325 degrees.
In a blender, combine cottage cheese, eggs, flour, vanilla, sugar and salt. Blend until smooth. Pour one cup of mixture into prepared crust. To remaining batter add pumpkin puree, cinnamon, cloves, and nutmeg. Blend well and pour over batter in crust.
Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely and refrigerate at least 3 hours before serving.
Yum! Definitely going to try this one! :)
ReplyDeleteSo this looks fabulous and I really want to make it for Thanksgiving, but the idea of making a cheesecake without cream cheese makes me soooo nervous. Would it work to do half and half, or should I just bite the bullet and give this a try??
ReplyDeleteI think everyone should try it, because as long as you let the cottage cheese drain in some coffee filters for a couple hours after you blend it, you really can't tell a difference. But half and half would probably work. Just keep a close eye on it while it bakes, since the cottage cheese version takes a lot longer than the cream cheese version. It's not an exact science, so experimentation is good.
ReplyDeleteThanks so much for the response! I plan to make one tomorrow for Thanksgiving, but I think I'll just go for it with all cottage cheese! In the recipe instructions, you say something about milk, but that wasn't listed in the initial ingredients list... Should there be milk or was that just a typo in the directions?
ReplyDeleteYeah, that's a typo, leftover from when I combined the recipes. Just to be clear--NO MILK!
ReplyDeleteEnjoy!