For the recipe you will need:
for the test:

flour – 600g
white sugar – 80g
milk – 250 ml
dry yeast – 2 tsp
butter (softened) – 120g
For filling:

butter (softened) – 50g
pumpkin – 200g
apple – 2 pcs.
pears – 2 pcs.
cottage cheese – 100g
brown sugar – to taste
walnuts – 20g.
To prepare Cheesecakes with apple-pumpkin filling you need:

Dissolve yeast in warm milk, add remaining ingredients and mix well. Cover the dough with a towel and let stand in a warm place for 1.5-2 hours. Cut pumpkin, apple and pear into cubes. Melt 50 g of butter in a frying pan, add 2-3 tablespoons of brown sugar and boil for a few minutes.

Then add fruit, mix and simmer for 8-10 minutes. Cool the stewed fruit to room temperature, then add cottage cheese. Mix the resulting mass with a mixer. Punch down the dough and cut out circles. Then make two flagella, twist them and put them on a circle of dough along the edge.

Put the cheesecakes on a baking sheet, let stand for 15-20 minutes. Put the filling on top, sprinkle with brown sugar and grease the dough with milk. Bake the cheesecakes in a preheated oven at 200C for 15-20 minutes.