Pumpkin Cheesecake

Level: Intermediate
Prep Time: 25 min
Cook Time: 55 min
Cooling Time: 3 hrs
Yields: 16


Pumpkin Cheesecake has a unique combination of flavors, a heavenly smooth texture and an irresistible graham cracker crust. This will definitely become a holiday favorite.


  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 1/4 cup granulated sugar
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 container (16 oz.) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract


PREHEAT oven to 350° F.

COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 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.

chef ti

by T. Tiana , Reno, NV on Nov. 2010

Awesome, awesome recipe! Everything about this cheesecake is perfect in taste and texture!


by C. Cristin , Oak Lawn, IL on Oct. 2010

This cheesecake is soooooo very good! It's so creamy and has the perfect flavor. It's a fall favorite in my house and it;s super easy to make!

Pumpkin Cheesecake

by L. Libby , San Francisco, CA on Dec. 2009

I made this last year and it was devoured! Not a crumb was left. I am the one in the group who always gets to bring the desserts!


by A. AMANDA , Vidor, TX on Nov. 2009

I love to make!!! I have been making the pumpkin cheesecake for 3-4 years now,. MY father and Husband both FIGHT OVER THE LAST PIECE! lol...I make it every year for Thanksgiving and sometimes Christmas treat. It's a MUST TRY! Yummmy to my tummy!

Pumpkin cheesecake

by M. Melani , TX on Nov. 2009

By far, the best pumpkin cheesecake recipe I've found. I've tweaked it a bit by adding 1 tsp cinnamon to the crust & 2 tbsp pure maple syrup to the filling. My family demands it every Thanksgiving.


by M. Matthew , , Marsh Harbour, Abaco, Bahamas on Jul. 2009

I made this just because i love to bake. I wanted to make something other than a regular cheesecake. This was very easy to make(im 15 years old) and it was delicious. I ommited the topping just because i only wanted the Cheesecake. The Pumpkin flavor is suttle but divine. You Must try this.


by N. NJ , on Dec. 2008

Overall this was a GREAT cheesecake. To give it a more cream cheese taste add an extra block of cream cheese and double the amount of cinnamon and nutmeg

melt in your mouth pumpkin cheesecake

by H. Hope , Attleboro, MA on Dec. 2008

My cousin Honey (70yrs old) loves pumpkin pie. I never knew. I made this pumpkin cheesecake. It's been a week and she still hasn't stopped talking about it melting in her mouth it was sooo good. (smile) Thanks so much.

Out of this World Cheesecake!

by L. Linda , WINSTON SALEM, NC on Dec. 2008

I love cheesecake! So when I saw this recipe, I had to try it. This is absolutely the best tasting cheesecake I have ever tasted, and it is so much better than traditional pumpkin pie. My husband told me it would be fine with him if I made this cheesecake every year for Thanksgiving instead of pumpkin pie. I definitely will! My teenager told me even he likes it, and that is a huge compliment.

Great pumpkin cheesecake

by J. Jennifer , Clio, MI on Dec. 2008

This is a big hit with my family. I cook it a litter longer than stated on the recipe, I like it a little firmer...enjoy :)