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Cheesecakes with pumpkin puree

Author
Cookinero 2 May 2025
3140
Cheesecakes with pumpkin puree

There are a huge number of options for making syrniki, and each of them is good in its own way. We offer you a recipe for syrniki with pumpkin puree, which will pleasantly diversify your menu. Thanks to the addition of pumpkin, syrniki are not only healthy and tasty, but also very elegant. Both children and adults will appreciate this excellent option for an interesting breakfast.

How to cook Cheesecakes with pumpkin puree

Step 1

Cheesecakes with pumpkin puree

In a bowl, combine cottage cheese, sugar, pumpkin and eggs.

Step 2

Cheesecakes with pumpkin puree

Add wheat flour to the bowl.

Step 3

Cheesecakes with pumpkin puree

Mix the mixture thoroughly and knead a thick dough for the syrniki. Place the dough on a floured surface.

Step 4

Cheesecakes with pumpkin puree

Roll out the cheesecake dough into a thick sausage.

Step 5

Cheesecakes with pumpkin puree

Cut the dough into portioned cheesecakes 1.5-2 cm thick.

Step 6

Cheesecakes with pumpkin puree

Give the cheesecakes the correct round shape.

Step 7

Cheesecakes with pumpkin puree

Place the cheesecakes in a preheated frying pan with vegetable oil.

Step 8

Cheesecakes with pumpkin puree

Fry the cheesecakes until done, 3-5 minutes on each side.

Step 9

Cheesecakes with pumpkin puree

Place the syrniki on serving plates. Decorate the plates with pieces of fresh or baked pumpkin, pumpkin seeds and oatmeal.

Cheesecakes with pumpkin puree - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta can be used as a substitute for cottage cheese, but the texture may be slightly softer. If using ricotta, you might need to add a bit more flour to achieve the right dough consistency.
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving for best texture.
Yes, replace wheat flour with a gluten-free flour blend or almond flour. The texture may differ slightly, so adjust flour quantity as needed to form a workable dough.
Reheat in a lightly greased pan over low heat for 1-2 minutes per side or microwave for 20-30 seconds. Covering them helps retain moisture.
Yes, freeze cooked and cooled cheesecakes in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen in a pan or oven until warmed through.
Serve with a dollop of sour cream, maple syrup drizzle, or spiced honey. Pair with fresh fruit, toasted nuts, or a sprinkle of cinnamon for extra flavor.
Reduce the sugar by half or use a natural sweetener like monk fruit or stevia. Pumpkin’s natural sweetness can help compensate for less added sugar.
Yes, bake at 350°F (180°C) for 15-20 minutes on a parchment-lined tray, flipping halfway. Lightly brush with oil for a similar crispiness.

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