Cheese Mass

  • 400 grams (14.1 ounces) cottage cheese
  • 2 large eggs
  • 2 tablespoons (0.5 ounces) cornstarch
  • 100 grams (3.5 ounces) sugar
  • Vanilla extract to taste

Pumpkin Mass

  • 500 grams (17.6 ounces) pumpkin puree
  • 2 large eggs
  • Zest of 0.5 orange (approx. 1 teaspoon)
  • Zest of 0.5 lemon (approx. 1 teaspoon)
  • 2 tablespoons (0.5 ounces) cornstarch
  • Sugar to taste


  • 100 grams (3.5 ounces) pumpkin puree
  • 100 grams (3.5 ounces) sour cream
  • 1 large egg
  • 70 grams (2.5 ounces) sugar


  • Blender

    A blender is essential to ensure your cottage cheese is perfectly smooth, creating a creamy texture for the cheese mass.

  • Mixing Bowls

    Two sturdy mixing bowls will make it easy to keep your cheese and pumpkin masses separate and organized.

  • Measuring Spoons and Cups

    Accurate measurements are key to perfecting this recipe, so make sure to use these for all your ingredients.

  • 18-20cm (7.08-7.87 inch) Baking Mold

    This is the ideal size to create beautiful, layered stripes that will wow your guests when you slice the cake.

  • Oven

    A preheated oven at 180C (356F) is crucial for baking the cheesecake to perfection.


Step 1

Step 1: Start by making the pumpkin puree. You can prepare it using the method that is most convenient for you, such as roasting or steaming the pumpkin and then blending it. Try to reduce the moisture level by draining or cooking down the puree. You can make this in advance and store it in the refrigerator.

Step 2

Step 2: Prepare the cheese and pumpkin masses. For the cheese mass, blend the cottage cheese until smooth and then combine it with the eggs, cornstarch, sugar, and vanilla extract. For the pumpkin mass, mix the pumpkin puree with the eggs, orange zest, lemon zest, cornstarch, and sugar. Do not whip the mixture; just mix until well combined. Blending the cottage cheese helps to achieve a smoother texture.

Step 3

Step 3: Pour the masses into an 18-20 cm (7-8 inch) mold alternately—a spoonful of cheese mass followed by a spoonful of pumpkin mass, and so on, until the mold is filled. This will create a striped effect when you cut into the cheesecake. Using a piping bag can help control the layers more precisely.

Step 4

Step 4: Bake the cheesecake in an oven preheated to 180°C (356°F) for about an hour. About 15 minutes before the cheesecake is done, spread the topping over the cheesecake and continue baking. The topping will rise and should no longer stick when the cheesecake is fully baked. Cover the top with foil if it starts to brown too quickly.

Step 5

Step 5: Allow the cheesecake to cool completely in the baking dish before serving. This dessert is best served chilled. Refrigerate the cheesecake for at least 3 hours before serving for the best texture.


Serving this Pumpkin Swirl Cheesecake is where the fun begins! Imagine a cozy autumn afternoon with a cup of hot apple cider or spiced tea 🍎☕. The warm spices will beautifully complement the creamy texture and the tangy-sweet topping. For a delightful brunch, why not serve it alongside freshly sliced fruits like apples, pears, and figs?

If you're hosting a holiday gathering, pair this cheesecake with a dollop of whipped cream and a sprinkling of cinnamon or nutmeg. The spices will enhance the pumpkin flavor even more 🎃. And don't forget, this cheesecake is equally heavenly when paired with a glass of chilled dessert wine or even a pumpkin spice latte.

Planning a picnic? Pack these cheesecake slices in a cool container to keep them firm, and bring along some toasted nuts or caramel sauce for an extra touch of indulgence.


✨ **Gluten-Free Variation**: Swap the cornstarch with an equal amount of a gluten-free flour blend to keep this dessert gluten-free without sacrificing texture or flavor.

🥥 **Vegan Variation**: Replace the cottage cheese with a vegan cream cheese alternative, and use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) instead of real eggs. Also, substitute the sour cream in the topping with coconut cream for a luscious, dairy-free twist!


  • Why is my cheesecake cracked on top?

    Cracks can happen if the oven temperature is too high or if the cheesecake cools too quickly. Be patient and let it cool gradually.

  • Can I make this cheesecake ahead of time?

    Absolutely! This cheesecake actually tastes better when it's had time to chill. Make it the day before for best results.

  • How do I ensure the layers don’t mix?

    Pour the cheese and pumpkin masses slowly and alternately. Using a spoon will help control the flow and maintain the layers.

  • How do I store leftover cheesecake?

    Store leftovers in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months.

  • Can I use fresh pumpkin instead of canned puree?

    Yes, but make sure to cook and puree it thoroughly to avoid lumpy textures and reduce moisture.

  • Can I add spices to the cheese mass?

    Feel free to customize! Adding cinnamon, nutmeg, or ginger to the cheese mass can bring extra warmth and seasonal flavor to your cheesecake.

Nutrition facts

Striped pumpkin cheesecake with cottage cheese
Recipe Yield:8 servings
Calories:250-300 calories per serving
Calories (Min - Max):250 - 300
Total Fat:10g
Saturated Fat:5g
Total Carbohydrate:30g
Total Sugars:20g