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Libby's® Pumpkin Cheesecake

Libby's® Pumpkin Cheesecake

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Libby's(R) Pumpkin

Wow a holiday crowd with this amazing pumpkin cheesecake!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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

HESANTONE
387
11/28/2005

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.

SALLYCAT
185
12/25/2003

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.

SHAY0315
60
10/13/2005

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!