Easy Libby’s Pumpkin Cheesecake Recipe At Home
Libby's Pumpkin Cheesecake Recipe is a creamy baked dessert made with LIBBY’S® 100% Pure Pumpkin, smooth cream cheese, warm cinnamon and nutmeg, and a buttery graham cracker crust. This pumpkin cheesecake recipe is designed for home cooks who want reliable results with clear steps and familiar ingredients. Baked low and cooled slowly, it delivers a rich yet balanced texture with classic pumpkin flavor. Ideal for Thanksgiving, holiday gatherings, or anytime you want a comforting cheesecake dessert that feels homemade and easy to follow.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to guard against leaks.
- 2
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.
- 3
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.
- 4
Add eggs one at a time, mixing on low speed. Stir in evaporated milk and cornstarch. Avoid overmixing to keep the cheesecake texture smooth.
- 5
Pour filling over crust. Place pan in the oven and bake for 55–60 minutes. The center should still jiggle slightly.
- 6
Turn off oven, crack the door open, and let cheesecake sit for 1 hour. Chill at least 4 hours before slicing.