click here to enter

Toasted Almond Truffles

Chocolate Velvet Pie

enlarge photo

(310)

I made this last year and it was devoured! Not a crumb was left. I am...

Libby H., San Francisco, CA on 12/09

Pumpkin Cheesecake

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Intermediate

Soar to new heights with this heavenly recipe for Pumpkin Cheesecake. This rich and creamy dessert features a unique pumpkin and cream cheese combination that takes this divine treat to a whole new level. With its smooth texture and irresistible graham cracker crust, this dessert is sure to become a holiday favorite.

Prep: 25 min

Cooking: 55 min

Cooling time: 3 hrs refrigerating

Yields: 16

Ingredients

CRUST
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
CHEESECAKE
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
TOPPING
1 container (16 oz.) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

conversion calculator

Directions

PREHEAT oven to 350° F.

FOR CRUST:
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.

FOR CHEESECAKE:
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.

FOR TOPPING:
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.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

Click here for nutrition information about CARNATION Evaporated Milk.

Pumpkin Pie Recipes

Seasonal Favorites

Pie Crust Recipes

Pumpkin Videos

How do other holiday pies compare to LIBBY'S Famous Pumpkin Pie?

Nutrition & FAQ's

My Notes

Click here to add your own note.

Recipe Reviews

Libby H. , San Francisco, CA
December 2009

Pumpkin Cheesecake

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!.

Amanda M. , Vidor, TX
November 2009

OMG GOOD!!

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!.

Melani G. , TX
November 2009

Pumpkin cheesecake

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..

Read all reviews

LIBBY'S Famous Pumpkin Pie
More Baking 101 Videos

NUTRITION FACTS
Amount Per Serving 16
Serving Size 1/16 of recipe
Calories 403
Calories from Fat. 241
% Daily Value
Total Fat 26.7g	41%
Saturated Fat 16.2g	81%
Cholesterol 99mg	33%
Sodium 248mg	10%
Carbohydrates 35.8g	12%
Dietary Fiber 1.4g	6%
Sugars 25.5g
Protein 6.6g
Vitamin A	21%
Vitamin C	3%
Calcium	14%
Iron	12%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

Unless noted to the contrary, all trademarks and other intellectual property on this site are owned by Société des Produits Nestlé S.A., Vevey, Switzerland or used with permission.

My Recipe Box |

Search:AllRecipes

	Individual Swirled Pumpkin Cheesecakes
	Pumpkin Cheese-Swirled Pie
	Marbled Pumpkin Cheesecake