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Libby’s Pumpkin Cheesecake

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Ingredients

Crust
1 and 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
1/3 cup Butter melted
Cheesecake
24 oz Cream Cheese softened
1 cup Sugar
1/4 cup Brown Sugar packed, light brown
1 and 3/4 cups Libby's Solid Pack Pumpkin
2 Eggs
2/3 cup Evaporated Milk Carnation brand
2 tbsp Cornstarch
1 and 1/4 tsp Cinnamon
1/2 tsp Nutmeg
Topping
16 oz Sour Cream room temperature
1/4 to 1/3 cup Sugar
1 tsp Vanilla Extract

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Libby’s Pumpkin Cheesecake

Cuisine:
  • Medium

Ingredients

  • Crust

  • 1 and 1/2 cups Graham Cracker Crumbs
  • 1/4 cup Sugar
  • 1/3 cup Butter
    melted

  • Cheesecake

  • 24 oz Cream Cheese
    softened
  • 1 cup Sugar
  • 1/4 cup Brown Sugar
    packed, light brown
  • 1 and 3/4 cups Libby's Solid Pack Pumpkin
  • 2 Eggs
  • 2/3 cup Evaporated Milk
    Carnation brand
  • 2 tbsp Cornstarch
  • 1 and 1/4 tsp Cinnamon
  • 1/2 tsp Nutmeg

  • Topping

  • 16 oz Sour Cream
    room temperature
  • 1/4 to 1/3 cup Sugar
  • 1 tsp Vanilla Extract

Directions

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Steps

1
Done

Prepare the Crust

Preheat oven to 350 degrees.
2
Done

Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan.
3
Done

Bake in preheated 350 degree oven for 6 to 8 minutes. Do not allow to brown. Remove from oven; cool.
4
Done

Prepare the Cheesecake

Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy.

5
Done

Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well.

6
Done

Pour into crust. Bake in preheated 350 degree oven for 55-60 minutes or until edge is set.
7
Done

Prepare the Topping

Combine sour cream, sugar and vanilla in a small bowl. Spread over surface of warm cheesecake.

8
Done

Return to 350 degree oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or overnight.

Marie DePadova

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