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5 from 1 vote

4 Ingredient Pumpkin Cheesecake

This 4-Ingredient Pumpkin Cheesecake is an easy way to enjoy the classic flavors of pumpkin cheesecake with a lighter, low-carb spin. With just four ingredients, it’s a great choice for when you want a homemade fall dessert that doesn’t take much time but still delivers on flavor.
Servings: 10 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients

  • 1 1/2 cups (376 g) cottage cheese
  • 1 (15 oz/425 g) can pumpkin puree
  • 3/4 cup (90 g) powdered Swerve, or other powdered sweeteners
  • 3 large (155 g) eggs

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan (one-piece pan, not a springform pan) and line the bottom with a parchment paper round. Add pan to a large baking dish (like a 9 x 13 inch pan or bigger).
  • Add cottage cheese to a blender. Blend until completely smooth and no chunks remain, scraping down the sides of the bowl with a spatula as needed.
  • Add remaining ingredients to the blender and blend until completely smooth, scraping down the sides as needed.
  • Transfer the batter to the prepared cake pan. Pour hot water into the larger baking dish until the water reaches halfway up the sides of the cake pan.
  • Carefully transfer to the oven and bake for 60 minutes or until the cheesecake is set.
  • Remove cake from the waterbath and let cool completely at room temperature. Then place it into the fridge to chill and set for at least 4 hours or overnight. To remove the cake from the pan, I did a double flip. I first used a spatula to loosen the cake from the edges and then flipped it upside down onto one plate and then flipped it again onto another plate so the cake is upright.

Notes

  • This cake is very moist so you do want to allow it to chill and set in the fridge for a few hours or overnight.
  • We recommend baking in a one-piece cake pan rather than a springform pan because the cake has to bake in a water bath.
  • The cake does not have any pumpkin spice flavor. If you want spice flavor in your cake you can add 2 tsp pumpkin pie spice or cinnamon to the batter.
  • Make sure you use a powdered sweetener. Powdered sweeteners contain tapioca starch or cornstarch to prevent the sugar from clumping and this will also help to bind the cake. We made this cake with powdered Swerve/Swerve confectioners (Amazon | Walmart)* We have also tested it with powdered allulose. It should also work with regular powdered sugar.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • This cake works with both lowfat or 4% milkfat cottage cheese. We prefer 4% milkfat.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1slice, Calories: 54kcal, Carbohydrates: 14g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 132mg, Fiber: 1g, Sugar: 3g, sugar alcohol: 9g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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