Recipe for cheesecakes with pumpkin in the oven. Calorie, chemical composition and nutritional value.


1. Cut the pumpkin into thin slices and bake, wrapped in a small piece of parchment paper, at 180 degrees for 20 minutes until soft.

2. Meanwhile, grind the cottage cheese through a sieve so that it becomes tender and the cheesecakes turn out airy as a result.

3. Peel the baked pumpkin, cut into large pieces of arbitrary shape and grind for 1-2 minutes in a blender.

4. Combine cottage cheese with ground pumpkin, beat in an egg, add salt, vanilla and sugar, then mix all the ingredients using a tablespoon.

5. Gradually add flour, sifted through a sieve, into the resulting pumpkin-curd mass - depending on the quality of the flour, it will take from 0.5 to 1 cup until the cheesecake dough becomes thicker and holds its shape.

6. Form small cheesecakes, bread them in flour and fry in hot vegetable oil for 2-4 minutes on each side. The easiest way is to make cheesecakes with your hands dipped in cold water, then immediately bread them in flour and fry them.

7. Place fried cheesecakes with pumpkin on paper napkins to remove excess fat.

8. Serve pumpkin cheesecakes hot with sour cream, jam or honey.

9. The inside of the cheesecakes turns out to be a beautiful golden color, with small inclusions of fragrant pumpkin, and the outside has a beautiful golden crust.

Option 2: Quick recipe for cheesecakes with pumpkin

Most of the time needed to create cheesecakes is spent on frying them. Therefore, if you do this in two frying pans at once, you can significantly reduce your presence in the kitchen in front of the stove.



  • 205 grams of cottage cheese (fat);
  • spoon of flour;
  • egg yolk;
  • spoon of sugar;
  • 120 grams of pumpkin;
  • a spoonful of baking powder;
  • oil for frying pumpkin and cheesecakes.

How to quickly make cheesecakes with pumpkin

Prepare the pumpkin by peeling and rinsing it. Grate a piece.

Heat the oil (one and a half teaspoons). Throw in the pumpkin. Fry. Time on medium heat - 4 minutes.

At the same time, beat the yolk, cottage cheese and sugar with a mixer. Immediately add flour. Add baking powder.

Now transfer the fried soft pumpkin. Knead the dough.

Place two wide frying pans on the fire. Add a spoonful of oil.

While it is warming up, take a small amount of dough into your hand and form a cheesecake with pumpkin.

Place the preparations in both frying pans. Fry for two minutes. Time is for one side. Blot dry with napkins before serving.

Using two pans at once will allow you to make cottage cheese baking twice as fast. At the same time, carefully ensure that the workpieces do not burn. If you don't have time, just remove one pan from the heat and return it as soon as the situation is corrected.

Note to the hostess

1. The taste of any cheesecakes will benefit from the addition of dried fruits, and pumpkin ones are no exception. If you take dried apricots, dried or dried prunes, or figs, then the berries must first be steamed, allowed to dry, and then finely chopped. The raisins are placed whole, but the remaining stages of their preparation remain the same. Dates simply need to be rinsed, pitted and chopped.

2. Pumpkin varieties vary so much that even people far from gardening can easily distinguish them by shape, taste and color of the pulp. Most varieties of this melon crop are suitable for the proposed recipe, but still some should not be chosen. For example, Spaghetti is an original fruit, but very fibrous. During prolonged heat treatment, it will not become soft and homogeneous, and therefore it is better not to put such a pumpkin in the curd dough.

Calories: Not specified

Cooking time:
Not specified
I always “celebrate” the opening of pumpkin season by preparing a batch of bright, aromatic cheesecakes. Cheesecakes with pumpkin, the recipe for which I offer you to read, are loved in my family. Although no one likes pumpkin. But I don’t mind resorting to such a tasty trick to feed my family with a healthy autumn vegetable. That's why you write down the recipe. Perhaps your household will like it too.


– bright sweet pumpkin – 300 g; — cottage cheese – 400 g; - sugar - 2 tbsp. l.; - vanilla sugar - 1 tbsp. l.; - ground cinnamon - a pinch; - raisins - 2-3 tbsp. l.; — large chicken egg – 1 pc.; - wheat flour - 4 tbsp. l. + for rolling cheesecakes; - odorless vegetable oil - 0.5 tbsp. (for frying).

Recipe with photos step by step:

1. Place the cottage cheese in a large bowl. Mash with a fork or beat with a blender. If you don't have a blender, you can rub it through a metal sieve. Then the texture of cheesecakes with pumpkin will be more tender. Add sugar and vanilla sugar, stir. 2. Boil the kettle. Pour boiling water over the raisins. Wait 10-15 minutes for it to steam. Drain the water, dry and add raisins to the future curd dough for cheesecakes. Sift the flour there. Beat in a large egg or 2 small ones. Mix thoroughly and vigorously until smooth. 3. Peel the pumpkin and remove seeds. The pumpkin must be juicy and sweet, because we will use it for dessert. I really like the guitar variety. Grate the pumpkin pulp using a coarse or medium grater.

By the way, they also turn out very tasty.

4. Pour a drop of vegetable oil into the frying pan and place a piece of butter. Melt it. Vegetable oil is needed to prevent the butter from burning. Pour the pumpkin into the heated oil mixture. Add a pinch of cinnamon. Simmer, stirring, for 5-7 minutes until the pumpkin softens. 5. Add the pumpkin to the cottage cheese dough, trying to leave as much oil in the pan as possible. Stir. Now you can bake cheesecakes with pumpkin and cottage cheese. 6. Place some wheat flour on a flat plate. With hands dipped in water, form small pumpkin-curd cheesecakes. Bread them in flour on both sides. Place in a frying pan with hot oil so that the cheesecakes immediately form a crust. Fry covered for 4-5 minutes on one side over low heat. 7. Then carefully turn over and fry for another 4-5 minutes on the other side until crispy and golden brown. 8. When serving, you can decorate with fresh mint leaves and sprinkle with powdered sugar. Very tasty with sour cream or honey (if you like sweets).

We also offer to bake delicious

On the eve of spring, I suggest trying sunny cheesecakes with pumpkin. They turn out very bright, aromatic and incredibly tasty. You can replace flour with semolina, sugar with honey, and spices to your taste!

1. Products needed: cottage cheese (I have 9%), pumpkin, eggs, sugar, cinnamon, orange, salt, wheat flour (or semolina) and butter for frying (I use homemade butter, but if you don’t have it, it’s better to take melted butter) .

2. Separate the whites from the yolks. Beat the whites a little with salt.

3. Grind the cottage cheese with cinnamon, zest, sugar and yolks.

4. Add whites to the curd mass. Mix well.

5. Add pumpkin pulp grated on a coarse grater.

6. Mix pumpkin with curd mass. Add flour (or semolina). Mix well again.

7. With wet hands, form small cakes and fry on both sides in oil until golden brown.

You can serve cottage cheese pancakes with pumpkin with sour cream, cream, honey, fruit puree or fruit for tea or coffee. Bon appetit!

Pumpkin and carrot cheesecakes

Have you tried making cheesecakes with pumpkin, cottage cheese and carrots?

Bright, tender, tasty – that’s what these orange cheesecakes are! You can hardly feel the pumpkin, the cheesecakes melt in your mouth and delight you with a pretty orange color!

And also very useful for children! Because orange vegetables contain carotene, which, in combination with dairy products, is absorbed in the form of vitamin A, important for growth, healthy teeth and sharp eyes. Carrots with milk, pumpkin milk porridge or cottage cheese pancakes with carrots and pumpkin, and a glass of fermented baked milk or yogurt with them - delicious and healthy combinations!

The recipe is new and unusual, at first I couldn’t even imagine what cheesecakes with pumpkin would taste like. But they turned out to be tastier than our usual cheesecakes with raisins, and even better than summer cheesecakes with strawberries. Let's try!

Ingredients for cheesecakes with pumpkin and carrots:

  • 250 g cottage cheese;
  • 1 egg;
  • 3-4 tablespoons of sugar;
  • 3-5 tablespoons of flour (more or less, depending on the moisture content of the cottage cheese);
  • A pinch of salt;
  • 1 medium sweet carrot;
  • A piece of sweet pumpkin - so that when grated you get about a handful.
  • Vegetable oil.

Choose a pumpkin like in the photo: a long bottle pumpkin with a round bottom is the sweetest variety! And it is also important how the pumpkin grew - ideally separately from other pumpkin species or with the same “bottles” - not zucchini or decorative pumpkins. Otherwise, there is a possibility that the plants have been pollinated, and the variety will not taste sweet at all, or even unsuitable for food, as its appearance suggests.

How to make cheesecakes with pumpkin and carrots:

As for making regular cheesecakes, knead the curd in a bowl with your hand, add the egg, sugar and mix with a fork.

Add 2-3 tablespoons of flour without top (and I also added a spoonful of semolina), add salt and mix thoroughly.

Grate the peeled carrots and pumpkin: finely grate the carrots, coarsely grate the pumpkin. Sprinkle another 2 tablespoons of flour on top of the curd mass, and then grated vegetables.

And mix well again. Let's see if the consistency of the mass is normal. If it's too wet, you can add a little more flour. But don’t overdo it: with too much flour, the cheesecakes will turn out dense, but if you maintain the proportion, they will turn out tender!

Pour flour onto a board. With wet hands, we form a sausage from the curd mass and roll it thoroughly in flour, and then cut it into pieces about 1.5 cm thick. Roll each circle thoroughly in flour on all sides.

Heat the sunflower oil in a frying pan and place the cheesecakes on the hot frying pan. First, fry over high heat for a minute or two so that the crust sets and the cheesecake does not fall apart, then reduce the heat a little so that the middle is fried.

When the cheesecakes become golden brown, turn them over and brown them on the other side.

Transfer the finished cheesecakes with pumpkin to a plate with a fork or spatula.

Those are so delicious orange ones! I really want to try it! Did you know that orange is the most appetizing color? That’s why they decorate dining rooms and restaurants!

Serve cottage cheese-pumpkin-carrot cheesecakes with sour cream.

My kids ate a test portion of the unusual cheesecakes in one sitting and didn’t even notice that there was pumpkin in them. Despite the fact that they “saw through” the pumpkin cheesecake disguised as an orange one.

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