Pumpkin Cheesecake Without Dough

8 servings

80 minutes

Crustless pumpkin cheesecake is an elegant blend of creamy cheese and velvety pumpkin that embodies the coziness of autumn evenings. This dessert, popular in American cuisine, draws inspiration from classic pumpkin pie but omits the crust, making it both light and rich. Pumpkin adds a warm, sweet flavor with nutty notes to the cheesecake while the cheese contributes a creamy texture and tenderness. The combination of sour cream and flour creates a soft, airy consistency while eggs bind the ingredients for perfect density. Served with a cup of aromatic coffee or freshly brewed tea, this cheesecake becomes the centerpiece of cozy gatherings. Its versatility makes it an excellent choice for festive tables or simply quiet evenings when you want to treat yourself to something special.

Energy value per serving

• Calories: 213.1
• Proteins: 13.2g
• Fats: 8g
• Carbohydrates: 23g

Ingredients

• Pumpkin: 300 g
• Cottage cheese: 400 g
• Sugar: 100 g
• Sour cream: 150 g
• Chicken egg: 3 pc
• Wheat flour: 4 tbsp
• Salt: 1 tsp

Cooking steps

1. Mash the pumpkin with cottage cheese into a puree. Add sugar, salt, and the remaining ingredients, mixing well each time.

   Required ingredients:

   • Pumpkin: 300 g
   • Cottage cheese: 400 g
   • Sugar: 100 g
   • Salt: 1 teaspoon
   • Sour cream: 150 g
   • Chicken egg: 3 pieces
   • Wheat flour: 4 tablespoons

2. Place in an oven preheated to 180 degrees for 1 hour.