Creamy, light, and filled with the warm spices of the season, this pumpkin cheesecake recipe offers a nourishing twist on a classic holiday dessert. Blended with cottage cheese, the filling becomes naturally higher in protein while staying silky smooth. The gluten-free gingerbread crust adds a tender, aromatic base that complements the gently sweet pumpkin filling. It slices cleanly and sets beautifully—perfect for gatherings, celebrations, or any cozy fall evening when you want something special and nourishing at the same time.
Ingredients
Gingerbread Crust
1¼ cups
blanched almond flour
½ cups
oat flour
2 tablespoons
maple sugar
2 teaspoons
cinnamon
1 teaspoons
ground ginger
¼ teaspoons
ground cloves
¼ teaspoons
ground allspice
¼ teaspoons
sea salt
6 tablespoons
butter
melted
1½ tablespoons
blackstrap molasses
Cheesecake Filling
2 cups
cottage cheese
16 ounces
cream cheese
1½ cups
pumpkin purée
¾ cups
maple sugar
4 large
eggs
2½ teaspoons
pumpkin pie spice
2 teaspoons
vanilla extract
2 pinches
sea salt
2 tablespoons
sweet rice flour
