By Mladenka M., last updated on September 17, 2024

Here’s Libby’s pumpkin cheesecake recipe, the best you will ever try.

Want to switch things up this winter season? Fortunately for you, you have come to the right place! This Libby’s pumpkin cheesecake recipe is hard to beat! This is a great alternative to the traditional cheesecake, and will be especially appreciated by all fans of pumpkin pie!

Its unique flavor combination, divinely smooth texture and irresistible graham cracker crust are in a class of their own and everything you need for your sweet corner of the holiday table. So, let’s cut to the chase!

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Table of Contents

Libby’s Pumpkin Cheesecake Recipe

Ingredients

For the crust:

1 1/2 cups of graham cracker crumbs
1/3 cup of butter
1/4 cup of granulated sugar

For the pumpkin layer:

3 packages of cream cheese (approximately 8 ounces each)
1 cup of granulated sugar
1/4 cup of light brown sugar
2 eggs
15 ounces of LIBBY’S® 100% Pure Pumpkin
2/3 cup of evaporated milk
2 tablespoons of cornstarch
1 1/4 teaspoons of cinnamon
1/2 teaspoon of nutmeg

For the cheesecake layer:

16 ounces of sour cream
1/3 cup of granulated sugar
1 teaspoon of vanilla extract

A quick step-by-step guide

#1: Measure the Ingredients, prepare the dishes & turn on the oven

No dessert is complete without this step, right? First, preheat the oven. I usually set it to 350°F, but you can do it differently, depending on the power of your oven. Some of them bake faster and some slower, so everything is individual.

Line the bottom of a baking dish/springform pan with foil or baking paper and spray with non-stick cooking spray.

#2: Make & bake the crust

Choose a clean bowl; I usually use a medium-sized one, so I have enough room to maneuver the ingredients without making a crumbly mess all around.
When all the ingredients are well combined, press them slowly into the bottom and sides of the springform pan.
When it’s done, put it in the preheated oven and bake it for 6 to 8 minutes. Be careful and don’t go too far from the kitchen, in order to be able to keep things under control. You want the butter to permeate and bind all the ingredients, not burn the entire crust.
Cool on a wire rack for at least 10 minutes.

In case you aren’t able to start from scratch, feel free to use Libbys pumpkin cheesecake kit. It is just as tasty, but even easier to make. I especially appreciate that because I can’t always start from scratch, from time to time I just need something express that will immediately solve my sweet tooth attack. Now you will find out why this is the best Libby’s pumpkin cheesecake recipe. So, without further ado, let’s move on!

Libby’s Canned Pumpkin, 29 oz, 3-pack

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#3: Make & bake the pumpkin layer

In a bowl that can withstand the movements of the mixer, first combine the cream cheese and both types of sugar, brown and granulated one. Beat on high speed until you get that nice fluffy texture.
Once you are done, add eggs, pumpkin, and evaporated milk to the mixture, and beat until everything is nicely combined. In the end, add ground cinnamon, nutmeg, and cornstarch. It would be preferable to add them gradually, little by little so that you don’t end up in a cloud of spice dust.
Pour into the crust, but only if you have previously made sure that it is not too hot.
Place in the oven to bake everything together. When the allotted time is up, take the cake out of the oven and shake it gently. If everything looks set except for a small circle in the center, it should jiggle a bit, then you are sure it is done.

#4: Make the cheesecake layer

We have finally come to the last step of this Libby’s pumpkin cheesecake recipe. It is very simple and won’t take you too much time. All you have to do is combine the last 3 ingredients, i.e. sour cream, granulated sugar, and vanilla extract using a mixer.
When you get a nicely combined structure, spread it evenly over the surface of the warm cheesecake and return it to the oven for a short time. It shouldn’t take more than 5 minutes.
Remove the cake from the oven and let it cool completely.

#5: Final steps

When you are sure that condensation will not destroy your entire effort, put it in the refrigerator to rest for at least six hours. To be honest, if I have enough time, I prefer to leave it overnight because then I’m sure it won’t spill out of the pan.
It’s time to remove it from the springform pan, you can remove just the sides or the entire cake, whichever you prefer.

#6: Serving & enjoying

As for serving, this Libby’s pumpkin cheesecake recipe is so perfect that it doesn’t require any special additions. However, if you like, you can serve it with a little whipped cream and homemade caramel sauce.

Keep in mind that the cake doesn’t like to stay out of the fridge for more than two hours because it gets mushy. Rather, store it in an airtight container in the refrigerator for up to 4 days. You can even store it in the freezer if you don’t plan on eating it anytime soon, just wrap it in a layer of foil for extra protection.

Final Thoughts

It’s so delicious and yet so easy to make, isn’t it? This flavorful, fluffy-crunchy combo is all you need this holiday season. Check this out, 3 different, rich flavors in just one bite, so does it get any better than this? – Probably not!

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Libby’s Pumpkin Cheesecake Recipe: Effortless Enjoyment In Just 6 Steps

Here’s Libby's pumpkin cheesecake recipe, the best you will ever try. Want to switch things up this winter season? Fortunately for you, you have come to the right place! This Libby's pumpkin cheesecake recipe is hard to beat! This is a great alternative to the traditional cheesecake, and will be especially appreciated by all fans of pumpkin pie!

Course: Dessert

Cuisine: American

Keyword: Libby pumpkin pie cheesecake mix recipes, libby's pumpkin cheesecake recipe, libby's pumpkin pie cheesecake, libbys pumpkin cheesecake kit

Author: cheesecakesworld

Ingredients

For the crust:

1 1/2 cups of graham cracker crumbs
1/3 cup of butter
1/4 cup of granulated sugar

For the pumpkin layer:

3 packages of cream cheese (approximately 8 ounces each)
1 cup of granulated sugar
1/4 cup of light brown sugar
2 eggs
15 ounces of LIBBY'S® 100% Pure Pumpkin
2/3 cup of evaporated milk
2 tablespoons of cornstarch
1 1/4 teaspoons of cinnamon
1/2 teaspoon of nutmeg

For the cheesecake layer:

16 ounces of sour cream
1/3 cup of granulated sugar
1 teaspoon of vanilla extract

Instructions

Measure the Ingredients, prepare the dishes & turn on the oven
No dessert is complete without this step, right? First, preheat the oven. I usually set it to 350°F, but you can do it differently, depending on the power of your oven. Some of them bake faster and some slower, so everything is individual.
Line the bottom of a baking dish/springform pan with foil or baking paper and spray with non-stick cooking spray.
Make & bake the crust
Choose a clean bowl; I usually use a medium-sized one, so I have enough room to maneuver the ingredients without making a crumbly mess all around.
When all the ingredients are well combined, press them slowly into the bottom and sides of the springform pan.
When it's done, put it in the preheated oven and bake it for 6 to 8 minutes. Be careful and don't go too far from the kitchen, in order to be able to keep things under control. You want the butter to permeate and bind all the ingredients, not burn the entire crust.
Cool on a wire rack for at least 10 minutes.
In case you aren’t able to start from scratch, feel free to use Libbys pumpkin cheesecake kit. It is just as tasty, but even easier to make. I especially appreciate that because I can't always start from scratch, from time to time I just need something express that will immediately solve my sweet tooth attack. Now you will find out why this is the best Libby's pumpkin cheesecake recipe. So, without further ado, let's move on!
1 1/2 cups of graham cracker crumbs, 1/3 cup of butter, 1/4 cup of granulated sugar
Make & bake the pumpkin layer
In a bowl that can withstand the movements of the mixer, first combine the cream cheese and both types of sugar, brown and granulated one. Beat on high speed until you get that nice fluffy texture.
Once you are done, add eggs, pumpkin, and evaporated milk to the mixture, and beat until everything is nicely combined. In the end, add ground cinnamon, nutmeg, and cornstarch. It would be preferable to add them gradually, little by little so that you don't end up in a cloud of spice dust.
Pour into the crust, but only if you have previously made sure that it is not too hot.
Place in the oven to bake everything together. When the allotted time is up, take the cake out of the oven and shake it gently. If everything looks set except for a small circle in the center, it should jiggle a bit, then you are sure it is done.
3 packages of cream cheese (approximately 8 ounces each), 1 cup of granulated sugar, 1/4 cup of light brown sugar, 2 eggs, 15 ounces of LIBBY'S® 100% Pure Pumpkin, 2/3 cup of evaporated milk, 1 1/4 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, 2 tablespoons of cornstarch
Make the cheesecake layer
We have finally come to the last step of this Libby's pumpkin cheesecake recipe. It is very simple and won’t take you too much time. All you have to do is combine the last 3 ingredients, i.e. sour cream, granulated sugar, and vanilla extract using a mixer.
When you get a nicely combined structure, spread it evenly over the surface of the warm cheesecake and return it to the oven for a short time. It shouldn't take more than 5 minutes.
Remove the cake from the oven and let it cool completely.
16 ounces of sour cream, 1/3 cup of granulated sugar, 1 teaspoon of vanilla extract
Final steps
When you are sure that condensation will not destroy your entire effort, put it in the refrigerator to rest for at least six hours. To be honest, if I have enough time, I prefer to leave it overnight because then I'm sure it won't spill out of the pan.
It's time to remove it from the springform pan, you can remove just the sides or the entire cake, whichever you prefer.
Serving & enjoying
As for serving, this Libby's pumpkin cheesecake recipe is so perfect that it doesn't require any special additions. However, if you like, you can serve it with a little whipped cream and homemade caramel sauce.
Keep in mind that the cake doesn't like to stay out of the fridge for more than two hours because it gets mushy. Rather, store it in an airtight container in the refrigerator for up to 4 days. You can even store it in the freezer if you don't plan on eating it anytime soon, just wrap it in a layer of foil for extra protection.

Mladenka M.