Steam the pumpkin and mash it finely. Set aside.

Crush the crackers finely and mix with melted butter.

Press the mixture into a mold, spreading it evenly and pressing it tightly. Chill in the refrigerator for 15 - 30 minutes.

Put the cream cheese in a mixing bowl and beat until softened.

Add the eggs and beat until well combined.

Add yogurt, real honey, pumpkin spice or cinnamon, and vanilla extract. Beat until well combined. Add almond flour, all-purpose flour, or cake flour and beat again until well combined. Then fold in the mashed pumpkin.

Pour the mixture into the mold, spread evenly, and tap 2-3 times to remove air bubbles.

Preheat the oven to 300°F (150°C) with top and bottom heat. Bake the cheesecake for the first 30 minutes.

Remove and decorate with dates and pumpkin seeds (remove the pits from the dates, roll them tightly, and slice as desired).

Return to the oven and bake for another 50 minutes or until the cheesecake is cooked and reaches the desired color. The total baking time is 1 hour and 20 minutes (remember to check the doneness of the cheesecake as oven temperatures may vary, so it might take less or more time than expected. Keep an eye on it).

After baking, turn off the oven and let the cheesecake rest in the oven for 1 hour.

Then chill in the refrigerator for at least 4 hours or overnight (I personally leave it overnight before serving).

Remove from the mold.

Cut into pieces of your desired size and enjoy 🥰❤😊