Name: Easy Libby's Pumpkin Cheesecake Recipe At Home
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup butter or margarine (melted); 3 packages (8 oz each cream cheese, room temperature); 1 cup granulated sugar; ½ cup light brown sugar (packed); 1 can (15 oz LIBBY'S® 100% Pure Pumpkin); 3 large eggs (room temperature); ¾ cup Evaporated Milk; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon vanilla extract; ½ cup sour cream

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Every year, once pumpkins start filling the markets and the air feels cooler, my oven knows exactly what’s coming next.

This pumpkin cheesecake has become part of my seasonal routine, and over time it turned into one recipe friends and family ask me to bring again and again.

I’m sharing this Libby’s Pumpkin Cheesecake Recipe exactly how I make it in my own kitchen, with simple steps, honest tips, and small details that make a big difference.

If you love desserts with familiar pumpkin flavors, creamy texture, and a smooth finish, this cheesecake brings all of that together in one reliable, comforting bake that fits perfectly into Thanksgiving and fall gatherings.

Libby’s Pumpkin Cheesecake Recipe Step By Step

Libby’s Pumpkin Cheesecake Recipe is a creamy baked cheesecake made with LIBBY’S® 100% Pure Pumpkin, warm spices, and a buttery graham cracker crust.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling + Chill Time: 4 hours
Total Time: About 5½ hours
Cuisine: American
Course: Desserts
Yield: 10–12 slices
Calories Per Serving: ~410

This pumpkin cheesecake recipe works well for holidays, family gatherings, or a quiet weekend baking session.

Ingredients

For The Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup butter or margarine, melted

For The Pumpkin Cheesecake Filling

3 packages (8 oz each) cream cheese, room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin
3 large eggs, room temperature
¾ cup Evaporated Milk
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
½ cup sour cream

Ingredient Notes

Use Libby pumpkin, not pumpkin pie filling.
Cream cheese must sit out until soft to avoid lumps.
Margarine works if butter is unavailable, though butter adds richer flavor.

Libby’s 100% Pure Pumpkin

Instructions

Step 1: Prep The Pan

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to guard against leaks.

Step 2: Make The Crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan using a flat glass. Bake for 10 minutes, then cool on a wire rack.

Step 3: Mix The Cheesecake Filling

In a mixer bowl, beat cream cheese until smooth. Add granulated sugar and brown sugar, then mix until creamy. Add pumpkin, sour cream, vanilla extract, and spices. Beat gently.

Step 4: Add Eggs

Add eggs one at a time, mixing on low speed. Stir in evaporated milk and cornstarch. Avoid overmixing to keep the cheesecake texture smooth.

Step 5: Bake

Pour filling over crust. Place pan in the oven and bake for 55–60 minutes. The center should still jiggle slightly.

Step 6: Cool Slowly

Turn off oven, crack the door open, and let cheesecake sit for 1 hour. Chill at least 4 hours before slicing.

If you enjoy experimenting with different cheesecake styles, you might like my Classic Basque Cheesecake, which has a softer center and a lightly baked top, or my homestyle Brenda Gantt Cheesecake Recipe that focuses on simple ingredients and old-fashioned baking methods.

Both recipes offer a nice contrast to this pumpkin cheesecake and work well when you want variety on the dessert table.

Why Did My Pumpkin Cheesecake Crack?

Cracks often happen from fast temperature changes or overmixing eggs. I learned this the hard way. Letting the cheesecake cool slowly inside the oven makes a huge difference. A water bath helps too, though I skip it when short on time.

Tips For Perfect Pumpkin Cheesecake

Always use room temperature ingredients
Mix on low speed once eggs go in
Chill overnight for clean slices
Wipe the knife between cuts

How To Serve Libby’s Pumpkin Cheesecake

I serve this pumpkin cheesecake plain or with whipped cream. During Thanksgiving gatherings, I add a light dusting of cinnamon on top. It pairs well with black coffee or warm milk. Fresh berries balance the sweetness nicely.

Personal Chef Notes From My Kitchen

This cheesecake became a family favorite after I brought it to a holiday gathering years ago. Even guests who claimed they “don’t like pumpkin desserts” went back for seconds. That’s how I knew this cheesecake recipe was a keeper.

Frequently Asked Questions

Can I Make This Ahead Of Time?

Yes, it tastes even better the next day.

Can I Freeze Pumpkin Cheesecake?

Yes. Wrap tightly and freeze up to 2 months.

Can I Use Milk Instead Of Evaporated Milk?

Evaporated milk gives better texture. Regular milk makes it softer.

What Pan Size Works Best?

A 9-inch springform pan works best.

Can I Skip Sour Cream?

Sour cream adds smoothness. Greek yogurt works as a swap.

This Libby’s Pumpkin Cheesecake Recipe brings comfort, warmth, and familiar pumpkin flavors to the table, making it a favorite for holiday desserts and Thanksgiving gatherings.

I hope you bake it for someone you care about, or even just for yourself. If you enjoy seeing how other home bakers approach pumpkin cheesecake, you can check out this well-loved version from Natasha’s Kitchen or the detailed pumpkin cheesecake guide shared by Sugar Spun Run.

If you try this recipe, share your experience or tag Naznin’s Kitchen. Happy baking and happy Thanksgiving!