Pumpkin recipes from 1977 - Libby's Southern Delight pumpkin cheesecake

Libby’s Southern Delight pumpkin cheesecake (1977)

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!

Pumpkin recipes from 1977 - Libby's Southern Delight pumpkin cheesecake

Libby's Southern Delight pumpkin cheesecake recipe

Servings 12

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

  1. 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.
  2. 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.
  3. Pour over crust. Bake 1 hour and 20 minutes.
  4. Combine sour cream, 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Carefully spread over cheesecake. Bake 5 minutes.
  5. Loosen cake from rim of pan, cool.
  6. Remove rim of pan. Chill several hours or overnight. Garnish with pecan halves, if desired.

Libby’s pumpkin cheesecake recipe (1994)










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