Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (150g)
  • 2 tablespoons Granulated Sugar (for crust)
  • ½ teaspoon Ground Cinnamon (for crust)
  • 6 tablespoons Unsalted Butter, melted (85g)
  • 24 ounces Full-Fat Cottage Cheese, drained (680g)
  • 8 ounces Cream Cheese, softened (225g)
  • ¾ cup Granulated Sugar (for filling) (150g)
  • 3 Large Eggs, room temperature
  • 1 cup Pumpkin Puree (240g)
  • ½ cup Sour Cream or Full-Fat Greek Yogurt (120g)
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice Blend
  • ¼ teaspoon Salt
  • 2 tablespoons Maple Syrup (for swirl)
  • 1 teaspoon Cornstarch (for swirl)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Make the Crust: Combine graham crumbs, 2 tablespoons sugar, and cinnamon. Pour in melted butter; mix until sandy. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes. Cool while preparing the filling.
  3. Prepare the Cottage Cheese Base: In a food processor or high-powered blender, blend the drained cottage cheese until completely smooth and silky, taking 2–3 minutes. Set aside.
  4. Create the Cream Cheese Base: In a large bowl, beat the softened cream cheese and ¾ cup sugar until light and fluffy. Scrape down the sides.
  5. Incorporate Wet Ingredients: Beat in the blended cottage cheese, sour cream/yogurt, and vanilla extract until just combined.
  6. Add Dry & Colour: Mix in the pumpkin puree, spices, and salt until the mixture is a uniform colour.
  7. Incorporate Eggs (Crucial Step): Add eggs one at a time, mixing on low speed only until just incorporated after each addition. Do not overmix after the eggs are added.
  8. Prepare Maple Swirl (Optional): Whisk maple syrup and cornstarch together in a small bowl until smooth.
  9. Assemble the Cheesecake: Pour the main batter over the cooled crust. Drizzle the maple mixture randomly over the top. Use a skewer or knife to gently swirl the maple through the batter once or twice.
  10. Bake for 60–75 minutes. The edges should look set, but the centre 2 inches should still have a slight jiggle.
  11. Cool Gradually (The Secret): Turn the oven off, crack the oven door open slightly, and leave the cheesecake inside for 1 hour to cool slowly.
  12. Remove from the oven, cool completely on the counter, then cover and refrigerate for at least 6 hours, preferably overnight, before serving.