Step 1

Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.

Step 2

Combine 3/4 cup graham cracker crumbs, 1 tbsp sugar and pinch kosher salt in a small bowl. Stir in the 3 tbsp unsalted butter, melted until evenly moistened.

Step 3

Press crumbs evenly into the bottom of the prepared pan and bake cheesecake for 10-12 minutes, or until golden and fragrant.

Step 4

Combine all ingredients (1 cup cottage cheese, 1/4 cup Greek yogurt, 1/4 cup pumpkin puree, 1 large egg, 6 tablespoons brown sugar, 1.5 tablespoons cornstarch, 1 1/2 teaspoon pumpkin spice*) in a high-powered blender and process until smooth. Scrape down the sides to fully incorporate all the ingredients.

Step 5

Pour cottage cheese mixture into prepared crust (OR into a greased 6-inch springform pan OR parchment-lined 6-inch cake pan). Bake for 30-35 minutes, or until the edges are set with a matte surface. The center should be slightly jiggly, but not sloshy.

Step 6

Let cool to room temperature before refrigerating for several hours or overnight. You can enjoy this warm, but I prefer the texture once it cools!