High-Protein Cottage Cheese Pumpkin Cheesecake

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• 9 each graham cracker sheets
  Ingredient note

  Source: 9 graham cracker sheets
• ½ teaspoon ground cardamom
  Ingredient note

  Source: ½ teaspoon ground cardamom
• ¼ cup unsalted butter (melted)
  Ingredient note

  Source: ¼ cup unsalted butter (melted)
• 1 tablespoon brown sugar
  Ingredient note

  Source: 1 tablespoon brown sugar
• 22 oz 2% cottage cheese
  Ingredient note

  Source: 22 oz. 2% cottage cheese
• 15 oz unsweetened pumpkin puree
  Ingredient note

  Source: 15 oz. unsweetened pumpkin puree
• ½ cup maple syrup
  Ingredient note

  Source: ½ cup maple syrup
• 1 teaspoon + ½ teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract; Source: ½ teaspoon vanilla extract
• 1.5 teaspoons pumpkin pie spice
  Ingredient note

  Source: 1.5 teaspoons pumpkin pie spice
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 3 each large egg whites (separated from pasteurized shell eggs)
  Ingredient note

  Source: 3 large egg whites (separated from pasteurized shell eggs)
• ⅔ cup light brown sugar (packed)
  Ingredient note

  Source: ⅔ cup light brown sugar (packed)
• ⅛ teaspoon cinnamon
  Ingredient note

  Source: ⅛ teaspoon cinnamon
• ⅛ teaspoon sea salt
  Ingredient note

  Source: ⅛ teaspoon sea salt

1. Preheat the oven to 350ºF and spray a 9-inch springform pan with cooking spray.
2. Prepare the crust. Place all of the ingredients for the crust into the food processor and process until it turns into crumbs.
3. Pour the crumbs into the prepared springform pan and press them firmly into the bottom and up the sides.
4. Bake for 7 minutes. Remove and set aside to cool.
5. Prepare the pumpkin cheesecake filling. Process the cottage cheese in a high-speed food processor for 4-5 minutes until completely smooth and frothy.
6. Add the pumpkin, maple syrup, 1 teaspoon vanilla extract, pumpkin pie spice, and flour and process until combined. Add the eggs and mix again until the eggs are incorporated. Be careful not to overmix the batter when the eggs are added.
7. Place the springform pan containing the cooled crust on a rimmed baking sheet. Carefully pour the pumpkin filling into the crust.
8. Transfer the baking sheet to the oven. Carefully add water to the baking sheet until it reaches about three-quarters of the way up the baking sheet’s rim—not the springform pan—taking care not to spill or get water into the cheesecake. Bake for 60 minutes or until the pumpkin filling is jiggly.
9. Open the oven and turn off the heat. Let the cheesecake cool in the oven for 20 minutes before removing it from the oven.
10. Let the cheesecake cool completely before storing it in the refrigerator to set for at least 6 hours or overnight.
11. Right before serving the cheesecake, prepare the Swiss meringue.
12. Place the egg whites and brown sugar into a glass bowl and stir to combine.
13. Bring a saucepan with 2-3 inches of water to a simmer. Place the bowl with the egg and sugar on top of the saucepan. It is important that the water is not touching the bowl.
14. Stirring often, dissolve the brown sugar into the egg whites. This should take about 3 minutes. Test to see if the brown sugar is dissolved by dipping a finger into the egg whites and rubbing it between two fingers. You should not feel any sugar.
15. Remove the bowl from the saucepan and transfer the egg whites into the bowl of the stand mixer. Add the vanilla, cinnamon, and salt. Mix on low for 1 minute. Then increase the speed to medium until stiff peaks form. About 3-4 minutes.
16. Transfer the meringue to the top of the cheesecake leaving a ½-inch border on the outside.
17. Once the meringue has been added to the cheesecake, lightly toast the top of the meringue with a kitchen torch.
18. Remove from springform pan and serve.