Pumpkin Cheesecake

Pumpkin Cheesecake

In this recipe:

based on 312 reviews
This Looks YUMMY!
23
25 min.
prep
260 min.
total
16 servings

Pumpkin Cheesecake has a unique combination of flavors, a heavenly smooth texture and an irresistible graham cracker crust. This will definitely become a holiday favorite.

Ingredients

  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • 1/4 cup granulated sugar
  • CHEESECAKE
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING
  • 1 container (16 oz.) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
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PREHEAT oven to 350° F.

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). Cool on wire rack for 10 minutes.

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 for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

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chef ti

Awesome, awesome recipe! Everything about this cheesecake is perfect in taste and texture!

- Tiana Ross from Reno, NV

YUM!

This cheesecake is soooooo very good! It's so creamy and has the perfect flavor. It's a fall favorite in my house and it;s super easy to make!

- Cristin Geimer from Oak Lawn, IL

Pumpkin Cheesecake

I made this last year and it was devoured! Not a crumb was left. I am the one in the group who always gets to bring the desserts!

- Libby Hoggatt from San Francisco, CA

OMG GOOD!!

I love to make!!! I have been making the pumpkin cheesecake for 3-4 years now,. MY father and Husband both FIGHT OVER THE LAST PIECE! lol...I make it every year for Thanksgiving and sometimes Christmas treat. It's a MUST TRY! Yummmy to my tummy!

- AMANDA Morris from Vidor, TX

Pumpkin cheesecake

By far, the best pumpkin cheesecake recipe I've found. I've tweaked it a bit by adding 1 tsp cinnamon to the crust & 2 tbsp pure maple syrup to the filling. My family demands it every Thanksgiving.

- Melani G from TX

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 403
  • Calories from Fat: 241
  • Total Fat: 26.7g (41% of DV)
  • Saturated Fat: 16.2g (81% of DV)
  • Cholesterol: 99mg (33% of DV)
  • Sodium: 248mg (10% of DV)
  • Carbohydrates: 35.8g (12% of DV)
  • Dietary Fiber: 1.4g (6% of DV)
  • Sugars: 25.5g
  • Protein: 6.6g
  • Vitamin A: 21% of DV
  • Vitamin C: 3% of DV
  • Calcium: 14% of DV
  • Iron: 12% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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