"Wow a holiday crowd with this amazing pumpkin cheesecake!" — Libby's® Pumpkin
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1 1/2 cups
graham cracker crumbs
3 (8 ounce) packages
packed light brown sugar
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
NESTLE® CARNATION® Evaporated Milk
1 1/4 teaspoons
1 (16 ounce) container
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.
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.
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.
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Libby's(R) Pumpkin Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 242
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