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Libby’s pumpkin cheesecake recipe (1994)

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“Pumpkin cheesecake?”

Libby's pumpkin cheesecake recipe (1994)

Libby’s pumpkin cheesecake recipe (1994)

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

ALSO SEE: Libby’s Southern Delight pumpkin cheesecake (1977)

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.

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.

Double layer pumpkin cheesecake pie: The classic recipe (1967)

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