|For the base|
|Gingernut biscuit crumbs||170 Gram|
|Brown sugar||3 Tablespoon|
|Butter||2 Tablespoon, melted|
|For the filling|
|Low fat cream cheese||700 Gram|
|Brown sugar||170 Gram|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Tinned pumpkin||250 Gram (Not Fresh)|
|Vanilla essence||2 Teaspoon|
|For the topping|
|Low fat creme fraiche||225 Milliliter|
|Brown sugar||1 Tablespoon|
|Vanilla essence||1⁄2 Teaspoon|
Preheat the oven to 200°C/400°F/gas mark 6.
To make the base, mix the gingernut crumbs, sugar and melted butter and press into the bottom of a 22 cm springform cake tin.
Bake in the oven for 8 minutes, then set aside on a wire rack to cool.
To make the filling, beat the cream cheese, sugar, cinnamon, nutmeg and salt until well blended.
Mix in the pumpkin until combined, then beat in the eggs and egg whites until well blended.
Mix in the cornflour and vanilla essence until blended.
Spoon the cheesecake mixture over the biscuit base and bake for 40-45 minutes or until the centre is almost set.
Remove from the oven and cool on a wire rack for 5 minutes.
Meanwhile, to make the topping, combine the creme fraTche, sugar and vanilla and gently spread over the top of the cheesecake.
Return to the oven and bake for a further 3-4 minutes until the topping is set.
Remove the cheesecake from the oven and set aside on a wire rack to cool completely.
Refrigerate for at least 4 hours before serving.