Cake
Pumpkin Cheesecake
Cake
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Pumpkin Cheesecake
Level
Easy
Prep
25 minutes
Cook
55 minutes
Servings
16 servings
  • 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.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
MAKE IT
Step 1
Preheat oven to 350° F.
Step 2
Combine graham cracker crumbs, butter and 1/4 cup 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.
Step 3
Beat cream cheese, 1 cup 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.
Step 4
Bake for 55 to 60 minutes or until edge is set but center still moves slightly.
Step 5
Combine sour cream, 1/3 cup 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.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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