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Pumpkin cheesecakes

Delicious cheesecakes with a bright orange color. There is almost no pumpkin flavor, so they can be served even to those who are not very fond of pumpkin.

pumpkin cheesecakes

Constituents:

  • cottage cheese - 450 gr.
  • eggs - 2 pcs.
  • sugar - 5-6 tbsp.
  • pumpkin puree - 2/3 tbsp.
  • flour - 0,5-1 tbsp.

Cooking pumpkin cheesecakes:

In a bowl, mix the cottage cheese (if the cottage cheese is grits, it should be rubbed through a sieve), egg, sugar and pumpkin puree.

cottage cheese with pumpkin puree

Gradually add flour (its amount depends on the moisture content of cottage cheese and pumpkin puree) and mix well. The mixture should turn out not very dry, but still hold its shape.

And then mix well.

pumpkin cheesecake batter

Separately, in a bowl pour some flour, spoon the curd mixture into the flour and shape it into cheesecakes.
Heat odorless sunflower oil in a skillet and fry the cheesecakes in it on both sides until browned.

Fry the cheesecakes.

cheesecakes with pumpkin

cheesecakes

Serve ready cheesniki with sour cream, jam or simply with tea.
Enjoy!

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