Organic Cottage Cheese Pumpkin Spiced Cheesecake Recipe

Happy Holidays, everyone! ‘Tis the season to make some delicious treats using Clover’s fresh, organic dairy products. One of our favorite holiday baking traditions is a Pumpkin Spiced Cheesecake, made with Clover Organic Cottage Cheese for a lower fat, healthier treat. Just because we’re making something tasty doesn’t mean you have to feel guilty about eating it! The base has cinnamon graham crackers and a touch of ginger for a real taste of the Holidays.

Don’t forget that when you share your holiday baking traditions on social media using #CheersToTraditions, Clover will donate one product to a local food bank on your behalf. Here’s the full recipe, courtesy of Caroline Artiss.

Cook time: 45min

Servings: 6-8

Dietary Restrictions: Vegetarian








Preheat oven to 350f / 180c. You will need 1 8 inch spring form tin.


Start by making the base. Add the graham crackers to a blender and pulse until you have fine crumbs. Add to a bowl, then sprinkle in the ground ginger, and add the melted butter. Stir together then pour into the springform tin. Using the back of a spoon press the crumbs down to make a smooth base. Leave to one side.


To make the filling, simply add all ingredients to a blender or food processor and on a low speed blend until smooth. Pour filling on top of your base. Place the tin on a baking tray and pop into your preheated oven for 45 minutes.


Take out and leave to cool then place in the fridge to chill for a minimum of 2 hours. This is a great dessert to make the day before. Once it is chilled you can carefully remove the cheesecake from the tin and place onto a serving plate.


I like to spread a thick layer of caramel or dulce de leche on top, and then a sprinkle of chopped roasted pecans. Cut and serve up with a dollop of freshly whipped cream!