Try these Libby’s pumpkin cheesecake recipe classics for your holiday menu this year
Libby’s pumpkin cheesecake recipe
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
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
2/3 cup (5 fluid ounce) can undiluted Carnation evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cups (16-ounce carton) sour cream, at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
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.
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
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
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!