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“I found this recipe in BH&G & modified it to cut the fat & calories. Feel free to indulge & use the full-fat counterparts of the ingredients if you wish. Prep time does not include chill time.”
READY IN:
1hr 15mins
SERVES:
10
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F.
  2. Have a 9" ungreased springform pan ready.
  3. For the crust: combine graham cracker crumbs, 1/3 cup of the sugar& melted margarine.
  4. Press into bottom& 2" up sides of springform pan.
  5. Bake for 8 minutes; cool on wire rack.
  6. For the filling: beat cream cheese, remaining sugar, pumpkin, milk, vanilla& allspice until combined.
  7. Add eggs& beat on low speed until combined.
  8. Spoon filling into cooled crust-lined pan.
  9. Place filled springform pan in another shallow baking pan, and bake at 325 degrees F for approximately 1 hour or until center appears nearly set when gently shaken.
  10. Cool in pan on wire rack for 15 minutes.
  11. Loosen crust from sides of pan with thin-bladed knife (do not unlatch or remove sides of pan).
  12. Let cool 30 minutes more; remove sides of pan& let cool for 1 hour.
  13. Cover& chill at least 4 hours (or up to 24 hours).
  14. Before serving, drizzle with caramel sauce& garnish with berries.

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