Last updated on January 3rd, 2025
This original recipe for Libby’s Pumpkin Cheesecake has a graham cracker crust, creamy filling and topped with lightly sweetened sour cream. This original recipe is from a vintage recipe clipping.
Libby’s Pumpkin Cheesecake
Ingredients
CRUST
- 1 ½ c. graham crackers crushed
- ¼ c. sugar
- ⅓ c. butter melted
FILLING
- 3 cream cheese (8oz) softened
- 1 c. sugar
- ¼ c. brown sugar
- 1 ¾ c. LIBBY'S solid pack pumpkin 15 oz. can
- 2 eggs
- ⅔ c. CARNATION Evaporated Milk
- 2 T. cornstarch
- 1 ¼ tsp. cinnamon
- ½ tsp. nutmeg
TOPPING
- 2 c. sour cream 16 oz., room temperature
- ¼-⅓ c. sugar
- 1 tsp. vanilla
Instructions
PREP
- Preheat oven to 375°. Grease 9" springform pan with cooking spray.
- Crush 1 and 1/2 sleeves of graham crackers to get 1 1/2 c.
CRUST
- Place graham crackers, sugar into medium bowl. Add melted butter and mix together.
- Press onto bottom and 1 inch up side of 9-inch springform pan.
- Bake at 350° for 6 to 8 minutes. Remove from oven.
FILLING
- Beat together sugar and cream cheese in mixer until smooth.
- Beat in pumpkin, eggs, and evaporated milk. Add cornstarch and spices and mix well.
- Place springform pan onto a half-baking sheet pan. Pour filling on top of pre-baked crust.
BAKE
- Place in oven then add a little bit of water to cover the bottom (water bath) of the sheet pan.
- Bake at 350° for 55 to 60 minutes or until edge is set but center still moves slightly.
TOPPING
- Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake.
- Bake at 350° for 8 minutes. Cool on wire rack. Chill for several hours or overnight; remove side of pan.
Photos and recipe from an original Libby’s recipe card clipping.
EQUIPMENT NEEDED
To make the cheesecake, you will need to have these items:
- Springform Pan
- Food Processor, Mixer, or Pastry Cutter – this helps to crush the graham crackers for the crust
