food Libby's® Pumpkin Cheesecake recipe
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Libby's® Pumpkin Cheesecake recipe
    1 servings

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter
  • 1/4 cup granulated sugar
  • 3 (8 ounce) packages cream cheese
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup NESTLE® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (16 ounce) container sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

    Instructions:

  • PREHEAT oven to 350 degrees F.
  • COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl.
  • Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
  • Bake for 6 to 8 minutes (do not allow to brown).
  • Cool on wire rack for 10 minutes.
  • BEAT cream cheese, 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.
  • BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
  • COMBINE sour cream, 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.



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