Try these Libby’s pumpkin cheesecake recipe classics for your holiday menu this year
The 1977 take, called Southern Delight, works pecans into the crust and sweetens the filling with brown sugar and a touch of maple. The 1994 edition sticks with the classic pie spices of cinnamon and nutmeg. Each one gets a sour cream topping and a long chill in the fridge, so plan to bake yours the day before you serve it.
1994’s how-to
Libby’s pumpkin cheesecake recipe
Crust
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
Cheesecake
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1-3/4 cups (16-ounce can) Libby’s solid pack pumpkin
2 eggs
2/3 cup (5 fluid ounce) can undiluted Carnation evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Topping
1 cups (16-ounce carton) sour cream, at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
FOR CRUST
Combine graham cracker crumbs, butter and 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. Remove from oven; cool.
FOR CHEESECAKE
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 in preheated 350 degree oven for 55 to 60 minutes or until edge is set.
ALSO SEE: 8 ways to make pumpkin spice mix at home
FOR TOPPING
Combine sour cream, granulated sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350 degree oven and bake for 5 minutes. Cool on wire rack. Remove side of pan; chill several hours or overnight.
MORE: Pumpkin cheesecake bars: A classic fall dessert recipe from the ’80s
1977
Libby’s Southern Delight pumpkin cheesecake
Libby’s Southern Delight pumpkin cheesecake is rich with cheese and pumpkin and brown sugar, flavored with maple, topped with sour cream and pecan halves — truly a perfect dessert for Thanksgiving or Christmas!
Libby's Southern Delight pumpkin cheesecake recipe
Ingredients
- 2-1/2 cups graham cracker crumbs
- 1/2 cup ground pecans
- 1/2 cup granulated sugar, divided
- 2/3 cup butter or margarine, melted
- 3 8-ounce packages cream cheese, softened
- 1-1/2 cups firmly packed brown sugar
- 1 16-ounce can Libby's solid pack pumpkin
- 1/2 teaspoon ground cinnamon
- Dash salt
- 3 eggs
- 1-1/2 teaspoons maple flavoring
- 1-1/2 teaspoons vanilla extract, divided
- 1-1/2 cups dairy sour cream
Instructions
- Preheat oven to 350 F.
- Combine crumbs, nuts, 1/4 cup granulated sugar and butter; press into bottom and sides of 9-inch springform pan. Bake 5 minutes.
- Combine cream cheese, brown sugar, pumpkin, cinnamon and salt, mixing at medium speed on electric mixer until well-blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in maple flavoring and 1 teaspoon vanilla.
- Pour over crust. Bake 1 hour and 20 minutes.
- Combine sour cream, 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Carefully spread over cheesecake. Bake 5 minutes.
- Loosen cake from rim of pan, cool.
- Remove rim of pan. Chill several hours or overnight. Garnish with pecan halves, if desired.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 594Total Fat: 42gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 148mgSodium: 386mgCarbohydrates: 51gFiber: 1gSugar: 39gProtein: 8g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
