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Libby's Pumpkin Cheesecake Recipe

Easy Libby's Pumpkin Cheesecake Recipe At Home

Libby's Pumpkin Cheesecake Recipe made easy with creamy texture, warm spices, and simple steps for a perfect Thanksgiving dessert at home.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

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

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.