Pumpkin Cottage Cheese Cake

This cozy cottage cheese pumpkin cake is one of those simple fall bakes that smells like warmth and comfort. It’s made with creamy cottage cheese (or farmer’s cheese), pumpkin puree, eggs, sugar, and a bit of creamy wheat — no cream cheese, no crust, and no stress.

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Author :Tatiana

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Prep Time 5

Cook Time 50

Course Breakfast, Dessert

Cuisine American, Russian

Servings servings

Ingredients

2 lb farmers cheese or use cottage cheese, fully drained and blended
½ cup sugar 100 grams
4 eggs
150 grams farina
1 teaspoon baking powder
1 can pumpkin pure 15 oz
1 handfull raspberries

Instructions

Preheat oven to 320 degrees Fahrenheit.
Add all the ingredients in a large bowl and mix.
Grease baking dish with butter or oil spray. Pour batter into the dish and place in the oven. Bake for about 50 minutes. Cake should be a bit jiggly while hot.

Notes

Use any other berries instead of raspberries if you prefer.

Keyword pumpkin cottage cheese cake

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