Cheese casserole with pumpkin


60 minutes

4 servings

Cheese casserole is universal. It can be prepared with raisins, dried apricots, add fresh mint leaves or vanilla, and even make a salty version with sweet pepper and fried onions. You can cook a casserole in a steamer, slow cooker, and bake in the oven – it all depends on your taste preferences.


500 g of cheese
2 eggs
10 g of poppy seeds
100 g of sugar
100 g of yogurt
3 tablespoons of starch
800 g of pumpkin puree
lemon peel
100 g sour cream
Nutritional information
69g Squirrels
52g Carbohydrates
31g Sugar
24g Fats
700 kcal Calorie


  • For the cheese layer, steam poppy seeds in boiling water. Mix all the ingredients thoroughly. Adjust the thickness by adding yogurt, the mixture should have the consistency of sour cream.
  • Boil the pumpkin for 15 minutes, beat the pulp into puree and divide into two parts of 800g and 200g. Combine all the ingredients for the pumpkin and cheese layer.
  • Line the bottom of a removable baking dish with parchment. Grease the mold with coconut (cream or refined vegetable) oil.
  • Place the cheese and pumpkin layers one by one, strictly in the center, one tablespoon at a time. When the layers are finished, tap the casserole dish on the table a little so that the mass is distributed evenly throughout the dish.
  • Send to the oven heated to 180 ° C for 55-60 minutes.
  • Meanwhile, prepare the filling. Combine pumpkin puree, sour cream and sugar in a bowl.
  • After 55-60 minutes. remove the casserole from the oven and spread the filling evenly over the surface of the casserole with a spoon and bake for another 7-10 minutes.
Completion of cooking
  • Cool the finished masterpiece in the form and then remove it from it.
  • Garnish with berries, figs or kumquats to suit your mood.


Simple and easy to prepare.
Great breakfast.