High-protein Cottage Cheese Pumpkin Cheesecake

Step 4

Process the cottage cheese in a high-speed food processor for 4-5 minutes until completely smooth and frothy.

Step 5

Add the pumpkin, maple syrup, pumpkin pie spice, and flour and process until combined. Add the eggs and mix again until the eggs are incorporated. Be careful not to overmix the batter when the eggs are added.

Step 6

Place the crust on a baking sheet with an edge. Carefully pour the pumpkin filling into the cooled crust.

Step 7

Transfer the baking sheet into the oven and then pour water onto the baking sheet so that the pie dish is about ¾ of the way in the water. Bake for 60 minutes or until the pumpkin filling is jiggly.

Step 8

Open the oven and turn off the heat. Let the cheesecake cool in the oven for 20 minutes before removing it from the oven.

Step 9

Let the cheesecake cool completely before storing it in the refrigerator to set for at least 6 hours or overnight.

Step 10

Place the egg whites and brown sugar into a glass bowl and stir to combine.

Step 11

Bring a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on top of the saucepan. It is important that the water is not touching the bowl.

Step 12

Stirring often, dissolve the brown sugar into the egg whites. This should take about 3 minutes. Test to see if the brown sugar is dissolved by dipping a finger into the egg whites and rubbing it between two fingers. You should not feel any sugar.

Step 13

Remove the bowl from the saucepan and transfer the egg whites into the bowl of the stand mixer. Add the vanilla, cinnamon, and salt. Mix on low for 1 minute. Then increase the speed to medium until stiff peaks form. About 3-4 minutes.

Step 14

Transfer the meringue to the top of the cheesecake leaving a ½-inch border on the outside.

Step 15

Once the meringue has been added to the cheesecake, lightly toast the top of the meringue with a kitchen torch.