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Tartness from the cream cheese! If you use cream cheese, add more allulose! 100g pumpkin (140g cream cheese), normally 400g unsweetened yogurt without cream cheese / 2 heaping tablespoons starch / 3-4 tablespoons allulose.
Remove seeds and peel from the pumpkin, then cut and steam.
Mash the steamed pumpkin until smooth.
In a bowl, combine cream cheese, mashed pumpkin, eggs, sugar, and vanilla extract, and mix well.
Mix cookie crumbs with melted butter and press evenly onto the bottom of the cake pan.
Pour the pumpkin cheese mixture into the pan and smooth the surface.
Bake in the oven at 170°C for 40 minutes.
Let it cool and store in the refrigerator after baking.
