Cottage cheese cheesecake

I have discovered the best breakfast ever. (Except for pie. Nothing beats leftover pie for breakfast.)

Cottage cheese cheesecake. Say that 3 times fast.

This particular one is Chocolate-Pumpkin, but I also made, and devoured, Brown Sugar Peach. Next up is Blackberry, or maybe Pumpkin Bourbon. Or Apple Cinnamon Cranberry. Oooo or White Chocolate Orange. It’s the weekend, Imgonnagocrazy!

It’s rich, just a little sweet and so so satisfying.

 

Chocolate Pumpkin Cottage Cheesecake

  • 3 c lowfat cottage cheese
  • 2 eggs
  • 1/4 c flour
  • 1/2 c sugar
  • 1/4 c cocoa
  • 1/2 can pumpkin
  • 1 t vanilla
  • 1 t cinnamon

 

Blend all ingredients extremely well in the food processor. Almost all the little white bits of cheese will disappear. Pour in a lightly oiled 8×8″ square or round baking pan, put that pan on top of a cookie sheet to prevent a burnt bottom (there’s no crust!) and bake at 325° for 1 hour. Chill before cutting and eating. Makes 4 servings. 317 calories. 45g carbs, 6g fat, 26g protein. 100% daily value of awesome.

 

Comments
One Response to “Cottage cheese cheesecake”
  1. Um, cheesecake for breakfast? YES! This looks absolutely delicious! Always looking for high protein goodies, especially in the morning, and this one sounds perfect. Thanks for sharing!