Pumpkin love never goes out of season. This Molasses Pumpkin Cheesecake made with cream cheese & cottage cheese is a decadent, light & fluffy year round treat.
Pumpkin. Can’t stop. Won’t stop ♥
I know, I know. It’s almost Christmas and everyone is busy baking cookies, fruitcakes, yule logs and other festive sweets. Then here I am with more pumpkin. “They” say pumpkin is so fall. Nope. I love the flavors of pumpkin year round and definitely don’t get my fill of it in just one season.
I love, love, love fresh pumpkin, but ever since I started keeping chickens, I’ve learned my flock of happy hens love fresh pumpkin more than I do. I’m a sucker for all things furry or feathered.
I had a couple cans of pumpkin puree sitting in my pantry left over from bake sale donations my daughter worked on. (FYI – she made a Pumpkin Bundt Cake with a Brown Butter Drizzle and it was AMAZING. My 10 year old can bake!)
I also had an unopened, past date container of cottage cheese that needed to be used up immediately.
Oh, and I had a major craving for Pumpkin Molasses Bread.
Planned or not, I sure do love it when these things come together 🙂
I will admit that the flavors of this cheesecake might not be for everyone. First you have to enjoy pumpkin. Then molasses. Cheesecake is always a safe bet – but then we throw in the cottage cheese.
People are always yucked out at first by the thought of cottage cheese in desserts. Hear me out. There are no chunks or curds in this one. The cottage cheese gets annihilated in the food processor – pulsed until completely smooth. It transforms into something completely different. Light, creamy, smooth & tangy – it becomes almost a sour cream.
That very flavor lends quite a bit of “tang” to this cheesecake. If too much “tang” scares you – go with a higher fat cottage cheese. The higher the fat content, the less tangy it tastes.
The cottage cheese in this cheesecake result in a lighter cake in two ways. Not only does it become a lighter “healthier” dessert – it also becomes lighter in texture. Still creamy, but not as heavy as a traditional cheesecake.
Time to get back to Christmas baking. Pumpkin cookies anyone?
Thanks for stopping by! Happy Baking!
- Graham Cracker Crust:
- 1½ cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 4 tablespoon butter, melted
- Pumpkin Cheesecake:
- 1 pound lowfat cottage cheese (you can use higher fat if preferred)
- 8 oz cream cheese, softened & cubed
- 1 can pumpkin puree, 15 oz
- ½ cup molasses
- 4 large eggs, preferably at room temp
- 1 teaspoon vanilla extract
- ¾ cup brown sugar, firmly packed
- 2 tablespoon flour
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- For Graham Cracker Crust:
- Preheat oven to 350°F
- In a medium mixing bowl, combine graham crumbs, sugar and melted butter.
- Press crumbs evenly into bottom of 9" springform pan.
- Bake for 7- 10 minutes. (Optional - your preference)
- Cool before filling.
- For Cheesecake:
- Preheat oven to 325°F
- Lightly grease sides of springform pan. A dab of any oil will do.
- Using a food processor (or blender) process cottage cheese until completely smooth, stopping once or twice to scrape down sides of bowl.
- If your food processor is large enough - you can add remaining ingredients and blend until thoroughly combined. If not, transfer to a large mixing bowl and mix in remaining ingredients with electric mixers until combined.
- Pour cheesecake mixture into springform pan.
- Bake for 65 - 75 minutes. Outside of cheesecake should be set and center will be just a little jiggly.
- Cool on wire rack for an hour or two and then transfer to fridge for a few hours before carefully releasing from springform pan. I use an icing spatula to loosen any areas that may be stuck before releasing.
- Slice, serve & enjoy. Store covered and refrigerated.