Ingredients: 

-1 cup Good Culture cottage cheese

-1 cup nonfat Greek yogurt

-2 eggs

-1/2 cup pumpkin purée

-1/2 cup pure maple syrup

-1/2 cup almond flour

-1 teaspoon vanilla extract

-2 teaspoons pumpkin pie spice

-Pinch of sea salt

Pumpkin Spice Frosting

-3/4 cup Good Culture cottage cheese

-1-2 tablespoons maple syrup (to taste)

-1/2 teaspoon pumpkin pie spice

-Pinch of sea salt

For garnish (optional):

-Sprinkle of pumpkin seeds, toasted if desired.

-Pure maple syrup or cinnamon, for topping

Instructions: 

1. Preheat oven to 325°F. Line a 6” round baking dish with parchment paper.

2. Blend all cheesecake base ingredients in a high-speed blender until smooth and creamy. Scrape the sides as needed.

3. Pour into the prepared baking dish.

4. Bake for 40 minutes, until edges are slightly firm and the center still jiggles softly. We had to throw back in the oven for about 20 MORE min! 🤷🏼‍♂️

5. Cool completely, then refrigerate for at least 8 hours or overnight to set.

6. Frost the top with the pumpkin spice frosting once chilled.

7. Finish with a sprinkle of pumpkin seeds and a light drizzle of maple syrup if desired.