Extra Creamy Pumpkin Cheesecake

3.50 avg. rating (69% score) - 16 votes
  • Recipe Type
  • Prep Time
  • Cook Time
    45 minutes
  • Amount



  • 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.


  • 500g (2 cups) Island Farms by Natrel cream cheese
  • 125 g (1/2 cup) berry sugar
  • 2.5 mL (1/2 tsp.) vanilla extract
  • 2 eggs separated
  • 247 mL (1 cup) pumpkin pie puree
  • 10 mL (2 tsp.) pumpkin pie spice


  • Cream sugar and cream cheese. Add lightly beaten egg yolks, vanilla, pumpkin and spice. Mix well.
  • In separate bowl, beat egg whites until stiff; fold into pumpkin mixture.
  • Pour onto crust.
  • Bake at 150°C (300°F) for 45 minutes.
  • Turn off oven, open door and leave cheesecake inside until cool.


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