Libby's® Pumpkin Cheesecake

Libby's® Pumpkin Cheesecake

170

"Wow a holiday crowd with this amazing pumpkin cheesecake!"
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Ingredients

5 h 20 m servings 403 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. PREHEAT oven to 350 degrees F.
  2. 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.
  3. 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.
  4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
  5. 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.
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Reviews

170
  1. 224 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 t...

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 ov...

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 ...

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 ...

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...

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, subst...

I made this last year for a Thanksgiving "pot-luck" dinner at work, and it got rave reviews! One coworker even asked if I would make two for him for Thanksgiving, and he said he would even pay m...

I made this for Thanksgiving and it was a huge hit. Almost everyone that ate it asked for the recipe. Even people that didn't like pumpkin desserts loved this one. It was easy and delicious!! I'...