Fudgy High-Protein Pumpkin Dark Chocolate Swirl Cheesecake
A fudgy high-protein pumpkin cheesecake swirled with dark chocolate and topped with a creamy chocolate yogurt frosting
Servings 6
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
For the cheesecake
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- ¼ cup pumpkin purée
- ⅓ cup maple syrup or honey
- ¼ cup oat flour or almond flour
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- Pinch of salt
For the chocolate swirl
- ¼ cup cocoa powder
For the chocolate yogurt frosting
- ½ cup Greek yogurt
- 1 ½ tablespoons honey or maple syrup
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Line a 6-inch round baking dish with parchment paper.
- Add all cheesecake ingredients except the cocoa powder to a blender and blend until completely smooth.
- Pour half of the batter into the prepared baking dish.
- Add the cocoa powder to the remaining batter in the blender and blend again until fully combined. Pour this chocolate batter over the pumpkin layer.
- Gently swirl with a knife or spoon to create a marbled effect without overmixing.
- Bake for about 40 minutes, until the edges are set and the center still jiggles slightly.
- Cool completely, then refrigerate for at least 4 hours or overnight until fully set.
- Whisk together all frosting ingredients until smooth. Spread over the chilled cheesecake before serving.
Notes
- Do not overbake. The center will firm up as it chills and stay fudgy.
- Almond flour creates a slightly richer texture, while oat flour keeps it lighter.
- This cheesecake slices best once fully chilled.