READY IN 5+ hrs

Libby's® Pumpkin Cheesecake

Read Reviews (170)

"Wow a holiday crowd with this amazing pumpkin cheesecake!" — Libby's® Pumpkin

Directions

PREHEAT oven to 350 degrees F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 5 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 28, 2005

Everyone loved it. However, The recipe doesn't give you a real clear idea of how a cheesecake should be made. If you click on "advice" on allrecipes main page and then go to "baking" and then under "articles" click on "sublime cheesecakes" there is so much great information. It tells you never to use cream cheese unless it's at room temp. And when you're done baking the cheesecake turn off the oven and let it sit for an hour in the oven. Some people had problems with cooking times but if you do this your cheesecake will be done just right. Lastly, it tells you how to bake it with a water bath. All of this advice really does lead to a great cheesecake with no cracking for whatever recipe you decide to use.

—HESANTONE

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Most Helpful Critical Review

Dec 02, 2010

followed it exactly, It's ok. Not exceptional like I expected. My regular cheese cake recipe doesn't use flour or corn startch like this one. I like a silky custard texture, not grainy.

—Dawn

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222 Ratings

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Dec 25, 2003

I've made this cheesecake twice. The first time I followed the instructions exactly, and I had a few problems. The middle was undercooked, the crust was a little soggy and lacked flavor, and the filling was a little bland. So, I made a bunch of changes for my second try. I cooked it about 10 minutes longer. I used a gingersnap crust (from this site's Pumpkin Cheesecake with Gingersnap Crust recipe). I added a lot more cinnamon and nutmeg, and I also added about 1 12 tsp of cloves and 14 tsp of ginger. Also, I only made half the amount of sour cream topping. It turned out SO much better the second time. It had a really great flavor (the crust made a huge difference), and the consistency was great. People raved about it. I would definitely make it again and again with these alterations.

—SALLYCAT

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Oct 13, 2005

I was worried after baking for 60 minutes that it wasn't cooking all the way through despite cracking around the edges. I proceeded with the sour cream topping anyways and returned it to the oven for 5 min. per the directions. I discovered that if you let it cool at room temperature for an hour or so, it will continue to set. It's best not to immediately transfer it to the fridge to cool. I tested it with a knife in the middle and it came out clean! Whew!

—SHAY0315

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Nov 15, 2003

Sinfully good. Make this for just about every occassion at work and if I don't, they want to know why I didn't!! The only thing I do is sprinkle some cinnamon on top of the sour cream topping before I bake it. It adds some color to an otherwise blah top!

—ANNA GAY

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Dec 07, 2008

FANTASTIC! This got rave reviews at Thanksgiving. I used gingersnaps for the crust instead of graham crackers and that was delicious. And I also didn't make the sour cream topping. I left it as is and just put whipped cream on top when I served it, and I think that made it just perfect. My only other tip is once the cheesecake is done baking, turn your oven off and let it cool inside the oven. This should help prevent any cracks.

—AmyGal315

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Nov 28, 2002

This was the first time I every made pumpkin cheesecake and have to say it was quite simple. My guest, including my friend who is a cook, all said it was great. I didn't have a spring form pan so I used two six-inch piecrusts, which saved a little time from having to make the crust. The batter was exactly enough for both pies. The sour cream toping was more than enough, so I would recommend only using half the required amount. I will definitely make this again.

—MAUREEN MCHALE

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Nov 03, 2003

I'm studying in Scotland for a year, but met up with other Americans for Thanksgiving. I wanted to make a pumpkin cheesecake, but I couldn't find canned pumpkin here! I used this recipe, substituting two large sweet potatoes (baked, peeled, and pureed) in place of the pumpkin. It turned out great!

—MKCILLIP

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Nutrition

Calories
403 kcal
20%

Carbohydrates
35.9 g
12%

Cholesterol
99 mg
33%

Fat
26.8 g
41%

Fiber
1.5 g
6%

Protein
6.7 g
13%

Sodium
237 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Libby's(R) Pumpkin Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 403
Calories from Fat: 242

% Daily Value *
Total Fat 26.8g 41 %
Saturated Fat 16.2g 81 %
Cholesterol 99mg 33 %
Sodium 237mg 9 %
** Potassium 151mg 4 %
Total Carbohydrates 35.9g 12 %
Dietary Fiber 1.5g 6 %
Protein 6.7g 13 %
Sugars 27.8g
Vitamin A 97 %
Vitamin C < 1 %
Calcium 14 %
Iron 12 %
** Thiamin 4 %
** Niacin 12 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.