Pumpkin Cheesecake


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Servs: 16   Prep:   Cook:

Soar to new heights with this heavenly recipe for Pumpkin Cheesecake. This rich and creamy dessert features a unique pumpkin and cream cheese combination that takes this divine treat to a whole new level. With its smooth texture and irresistible graham cracker crust, this dessert is sure to become a holiday favorite.

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


  1. PREHEAT oven to 350? F.
  3. 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.
  5. 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.
  6. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
  8. 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.