• Form for dessert;
  • Egg – 2 PCs;
  • 0,5 tbsp. sugar;
  • Nutmeg;
  • The baked pumpkin pulp – 300 g;
  • 100 g of butter;
  • Cinnamon, salt (to taste);
  • 1 tbsp cream;
  • 0.5 tsp. vanilla essence;
  • Cottage cheese – 100 g;
  • Cream cheese – 200 g;
  • Half a Cup of walnuts.


  1. It is recommended to use special forms with a coating of non-stick materials. Before you start cooking is a form of grease. The walnut crumble in a blender or special davilka.
  2. The walnut mass is mixed with sugar and butter until it forms a uniform mixture. Put it in the form, making bumpers. Billet smooth with wet hands.
  3. Refrigerate, covering with a lid or food wrap. Use a plastic bag.
  4. Let's warm the oven to the required temperature (170-180 degrees). Pre-cooked pumpkin flesh cut into slices of any shape and grind into a puree. Carefully stir in the cream, sugar, vanilla essence and eggs.
  5. If sugar were in balance, it can be mix with salt, nutmeg nuts and cinnamon. Spices add to taste. In preparation for the filling, put the cottage cheese and cream cheese.
  6. Beat with a hand or Spicer for four minutes until enough air mass. Allowed to add to the stuffing no more than two tablespoons of corn or wheat flour. It promotes good density, but takes away from the filling lightness and tenderness.
  7. Mashed pumpkin is added during the whipping. In the end, should get a homogeneous dense mass.
  8. The filling is put in the form, aligning the upper part. Cooking time – 60 minutes. Turn off the oven but do not remove pie from it to give the dessert to cool. Necessarily unveiled the door!
  9. Then the cheesecake should stand in the refrigerator for at least 3.5 hours. Before use, remove with a knife the side of the circle.