Libby's® Pumpkin Cheesecake

Libby's® Pumpkin Cheesecake

170

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

Ingredients

5 h 20 m {{adjustedServings}} servings 403 cals
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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:
  • 95 mg
  • 32%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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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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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...