High-protein Cottage Cheese Pumpkin Cheesecake

Step 1

Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with cooking spray.

Step 2

Prepare the crust by placing all crust ingredients into a food processor and processing until it turns into crumbs.

Step 3

Pour the crumbs into the springform pan and press them firmly into the bottom and up the sides.

Step 4

Bake the crust for 7 minutes, then remove and set aside to cool.

Step 5

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

Step 6

Add the pumpkin, maple syrup, pumpkin pie spice, and flour to the cottage cheese and process until combined. Add the eggs and mix again until incorporated, being careful not to overmix.

Step 7

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

Step 8

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

Step 9

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

Step 10

Let the cheesecake cool completely, then store it in the refrigerator to set for at least 360 minutes or overnight.

Step 11

Before serving, prepare the Swiss meringue by placing egg whites and brown sugar into a glass bowl and stirring to combine.

Step 12

Bring a saucepan with 2-3 inches of water to a simmer. Place the bowl with egg whites and sugar on top, ensuring the water does not touch the bowl.

Step 13

Stir often to dissolve the brown sugar into the egg whites, which should take about 3 minutes. Test for sugar dissolution by rubbing a small amount between fingers.

Step 14

Remove the bowl from the saucepan and transfer the egg whites to a stand mixer. Add vanilla, cinnamon, and salt, mixing on low for 1 minute, then increase to medium until stiff peaks form, about 3-4 minutes.

Step 15

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

Step 16

Lightly toast the top of the meringue with a kitchen torch, if desired.

Step 17

Remove the cheesecake from the springform pan and serve.