Pumpkin Cheesecake

EL MEJOR NIDO
Pumpkin Cheesecake
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
55 min
Recipe Info - Serving Size
Servings
16 servings

Looking to impress your holiday guests? Our pumpkin cheesecake recipe is your ticket to a dessert masterpiece. With its unique flavor combination, heavenly smooth texture, and graham cracker crust, it's sure to be your next holiday favorite.

Pumpkin Cheesecake from LIBBY'S® brings together the rich, autumnal flavor of pumpkin with the creamy wealth of a traditional cheesecake. This great pumpkin cheesecake recipe marries the smoothness of cheesecake with the warm spices of pumpkin, making it an ideal dessert for any holiday gathering. The LIBBY'S® pumpkin cheesecake recipe ensures that each bite is a harmonious blend of flavors that delight the taste buds.

Crafted with LIBBY'S® 100% Pure Pumpkin and enriched with NESTLÉ® CARNATION® Evaporated Milk, this pumpkin cheesecake recipe delivers an unmatched velvety texture that defines what a perfect cheesecake should be. This basic pumpkin cheesecake recipe not only looks inviting but tempts with its beautifully spiced aroma.

Ideal for those special occasions like Thanksgiving or Christmas, this pumpkin cheesecake recipe showcases the warmth and comfort of fall flavors. With a graham cracker crust to balance the rich filling, it's no surprise this dessert is considered a pumpkin cheesecake delight for festivities. Perfect for the baker of any skill level, this easy recipe allows you to create a showstopping holiday dessert effortlessly.

Ingredients

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.

Ingredients

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