Cooking time
45 min
Ingredients

Crust:

  • 250 g (1 cup) graham wafer crumbs
  • 45 mL (3 Tbsp) melted New Natrel butter
  • Mix well and press into bottom of 23 cm (9-inch) springform pan.

Filling:

  • 500g (2 cups) Island Farms by Natrel cream cheese
  • 125 g (½ cup) berry sugar
  • 2.5 mL (½ tsp.) vanilla extract
  • 2 eggs separated
  • 247 mL (1 cup) pumpkin pie puree
  • 10 mL (2 tsp.) pumpkin pie spice
Preparation
  1. Cream sugar and cream cheese. Add lightly beaten egg yolks, vanilla, pumpkin and spice. Mix well.
  2. In separate bowl, beat egg whites until stiff; fold into pumpkin mixture.
  3. Pour onto crust.
  4. Bake at 150°C (300°F) for 45 minutes.
  5. Turn off oven, open door and leave cheesecake inside until cool.

Topping:

  1. Whip 500 mL (2 cups) of Island Farms whipping cream and swirl onto top of cheesecake.
  2. Sprinkle lightly with pumpkin pie spice.
  3. For a lighter option use Island Farms by Natrel light cream cheese.