- 8 oz graham crackers, crushed
- 8 oz almond meal
- ¼ c brown sugar
- 1 tsp pumpkin pie spice
- 4 tbsp butter, melted
- 32 oz lactose-free, low-fat cottage cheese
- ½ c Greek yogurt, reduced fat
- 1¼ c sugar
- 4 ea eggs
- 1 tbsp vanilla
- ½ c flour
- 1 ea lemon, juiced (optional)
Preheat oven to 350°F.
For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Press desired thickness into bottom of cheesecake pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.
Reduce oven temperature to 325°F.
Combine cottage cheese, Greek yogurt, sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.
Bake approximately 40 minutes until a toothpick inserted in the center comes out clean.
Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.