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Heat oven to 325°F. Lightly grease a 9-inch pie dish or springform pan.
Blend the cottage cheese until it’s silky smooth — no lumps, this is what makes it taste like real cheesecake.
Whisk in the Greek yogurt, pumpkin puree, eggs, allulose, vanilla, pumpkin pie spice, cinnamon, and salt until completely combined.
Pour into your dish and bake 45–50 minutes, until the edges are set and the center still has a slight jiggle.
Turn the oven off, crack the door, and let it sit 30 minutes — this keeps the top from cracking.
Chill at least 4 hours, overnight is best. Serve with a dollop of whipped cream if you’re feeling fancy.