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Libby’s Pumpkin Cheesecake

By: Marie DePadova • In: Desserts and Baking • Cuisine: American

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

Step by Step Instructions

Step 1:  Prepare the Crust

Preheat oven to 350 degrees.

Step 2:

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

Step 3:

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

Step 4:  Prepare the Cheesecake

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

Step 5:

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

Step 6:

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

Step 7:  Prepare the Topping

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

Step 8:

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

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