1. Spread greased paper on the bottom of the movable bottom mold and spread butter around it
2. The biscuits are crushed (smashed) with a rolling dough (mixer)
3. Melt the butter in water and add it to the biscuits, mix well
4. Pour the biscuits into the mold, compact, and freeze for 15 minutes in the refrigerator
5. Put the peeled pumpkin into a pressure cooker to cook or slice and steam. After crushing, put it into a filter spoon to drain the water, weigh out 220 grams, add salt and cinnamon powder and mix well
6. Take out the cream cheese in advance, soften it, cut it into pieces, add sugar and yogurt, heat it over water and beat it by hand until it has no particles and is smooth
7. Beat the eggs into egg liquid, add them to the cheese paste in portions, and mix well
8. Add pumpkin puree and mix well
9. Fill the baking tray with water, place the bottom layer of the oven, and place the cake on the second-to-last layer. Steam and bake at 150 degrees for about 60 minutes. After taking it out and letting cool, wrap it in plastic wrap and put it in the refrigerator overnight.
