Make your Thanksgiving special with this delicious and original Libby’s Pumpkin Cheesecake recipe, a perfect blend of creamy cheesecake and spicy pumpkin, making it a special addition to your cozy autumn evening.
Libby’s Pumpkin Cheesecake Recipe
In fall season, which is actually the season of pumpkin and the fantasy of Thanksgiving is on its way, if you want a new twist on your ordinary cheesecake, then this recipe of Libby’s Pumpkin Cheesecake is for you!
Now the question is, why Libby’s? Well, Libby’s pumpkins are known for their consistent quality and smooth texture, and you can use it for your cheese cakes, breads or other pumpkin recipes without thinking much. I personally always love using Libby’s Pumpkin in my recipes and recommend it because of its natural flavor and the deliciousness it adds to my desserts.
What Kind of Pumpkin does Libby use?
Libby’s, a popular brand known for its canned pumpkin products, typically uses a specific type of pumpkin called “Dickinson” squash to make its pumpkin puree. This squash variety is a favorite for its smooth texture, vibrant color, and excellent flavor, making it suitable for use in pumpkin pies, breads, and other pumpkin-based recipes.
Are Libby’s Pumpkin Cheesecakes easy to make?
It is believed that Cheesecake is a difficult recipe to make. I can confirm this, because many times I tried to make a new cheesecake recipe and either the edges got burnt, or the middle became loose and cracked.
But I want to ease your mind! This recipe is not difficult at all. As long as you follow the instructions, you won’t mess it up!
This recipe includes simple ingredients the majority of which are cream cheese.
Don’t Forget to Try Our Other Mouthwatering Desserts
- Applebee’s French Onion Soup
- Quick Avocado BLT Sandwich
- Original Libby’s Pumpkin Bread
- Golden Corral Pot Roast Recipe
- Grandma’s Chicken Noodle Soup
Ingredients for Libby’s Pumpkin Cheesecake Recipe
To make the perfect Libby’s Copycat Pumpkin Cheesecake Recipe, consider to gather the following ingredients:
For the Crust:
- Graham Cracker Crumbs: 1 1/2 cups graham cracker crumbs
- Melted Butter: 1/2 cup melted butter
- Granulated Sugar: 1/4 cup granulated sugar
For the filling:
- Cream Cheese: 3 (8-ounce) packages cream cheese, softened
- Granulated Sugar: 1 cup granulated sugar
- Vanilla Extract: 1 teaspoon vanilla extract
- Eggs: 4 large eggs
- Pumpkin Puree: 1 can (15 ounces) Libby’s 100% Pure Pumpkin
- Sour Cream: 1/2 cup sour cream
- All-purpose Flour: 1/4 cup all-purpose flour
- Cinnamon: 1 teaspoon ground cinnamon
- Ginger: 1/2 teaspoon ground ginger
- Cloves: 1/4 teaspoon ground cloves
- Nutmeg: 1/4 teaspoon nutmeg
For the Topping:
- Sour Cream: 1 cup sour cream
- Granulated Sugar: 2 tablespoons granulated sugar
- Vanilla Extract: 1 teaspoon vanilla extract
How to Make Libby’s Pumpkin Cheesecake Recipe?
Follow the simple steps with me to make the Libby’s Pumpkin Cheesecake at home, and enjoy at your thanksgiving gatherings or cozy evenings with your favorite mug of tea or coffee..
Making Crust for Pumpkin Cheesecake:
Start by making the crust for the pumpkin cheesecake. Take a medium bowl, and combine the graham crackers, sugar, and melted butter.
Press mixture firmly into bottom of 9-inch baking pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Prepare the Filling:
In a large mixing bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine pumpkin, flour, cinnamon, ginger, 1/2 cup sour cream, cloves and nutmeg. Gradually add the pumpkin mixture to the cream cheese mixture, beating until smooth.
Pour the batter over the cooled crust and smooth the top using a spatula. Bake in the preheated oven for 1 hour or until the center is set.
Prepare the Topping:
Take a small bowl, mix together 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After the cheesecake has baked for 1 hour, remove it from the oven, and spread the sour cream topping evenly over the surface.
Bake and Serve:
Return the cheesecakes to the oven and bake for an additional 10 minutes. Turn off the oven, and leave the cheesecake in the oven with the door open for 1 hour to cool slowly. After an hour, remove the cheesecakes from the oven, and refrigerate for at least 4 hours or overnight before serving.
Pro Tips for Libby’s Pumpkin Cheesecake:
Room temperature ingredients: To create smooth blends and a creamy texture, be sure to use ingredients like cream cheese and eggs at room temperature.
Even distribution of crust: When pressing the graham cracker crust into the baking pan, be sure to distribute it evenly. Press the crust firmly to create a solid base for the cheesecake.
Water Bath Technique: To prevent cracks on the surface of your cheesecakes, consider using a water bath. While cooking, place the springform pan in a larger pan filled with hot water. This will create a more stable baking environment.
What to Serve with your Pumpkin Cheesecake?
Serve your delicious pumpkin cheesecake with your favorite toppings or accompaniments.
you can serve the cheesecake with a dollop of fresh cream, or drizzle some caramel sauce on each slice of cheesecake to make a salty caramel taste of this spicy pumpkin cheesecake.
Fresh berries, such as raspberries, or sliced strawberries, also offer a slightly tangy contrast to the sweet and spiced cheesecake.
How can you prevent cheesecake from cracking?
To prevent your cheesecake base from cracking, make sure to follow some simple yet important baking tips, this will not only prevent the cheesecake from cracking but will also make it perfect and delicious.
Room Temperature Ingredients: Make sure to use all ingredients of pumpkin cheesecake at room temperature. It will help making a smooth and creamy texture without any lumps.
Avoid Over-Mixing: Overmixing the batter can create too much air, leading to cracks. Mix only ingredients until well combined and avoid over-mixing.
Use a Water Bath: Place a larger pan filled with hot water under the baking pan during baking. This water bath will help to regulate temperature, and will prevent rapid changings, that can cause cracks.
Don’t Overbake: Be attentive to the baking time. Overbaking can result a dry cheesecake that can crack easily. The center of the cheesecake should be slightly jiggly when you remove it from the oven.
Gradual Cooling: After baking, turn off the oven and leave the cheesecake inside the oven with door of oven opened. This gradual cooling will help to minimize the risk of cracking.
How to Store the Leftovers?
Follow the steps to store the leftovers of Libby’s Pumpkin Cheesecake:
Air-tight container: Transfer remaining cheesecake slices to an airtight container. This will prevent absorption of odors from the refrigerator and help maintain the original taste of the sweets.
Refrigeration: Place leftover cheesecake in the refrigerator. You can also wrap the cheesecake slices in plastic wrap or aluminum foil to preserve its freshness and original taste.
Avoid strong odors: Cheesecake can absorb surrounding flavors, so be sure to keep the cheesecake away from strong-smelling foods in the refrigerator.
When to Enjoy the Pumpkin Cheesecake?
While the cheesecake can last for several days in the refrigerator, it is best to enjoy it within 3-4 days for the best flavor and texture.
Can you Freeze the Libby’s Pumpkin Cheesecake for later?
If you have a larger batch or want to store it longer, consider freezing the cheesecake.
Wrap individual slices tightly in plastic wrap and then in aluminum foil.
Place them in an airtight container or resealable plastic bag.
Frozen cheesecakes can last for a few weeks.
When ready to enjoy the frozen slice, transfer it to the refrigerator to thaw slowly. This helps maintain texture and prevents condensation on the surface.
Libby’s Pumpkin Cheesecake RecipeCourse: DessertCuisine: AmericanDifficulty: Medium
Make your Thanksgiving special with this delicious and original Libby’s Pumpkin Cheesecake recipe, and satisfy your taste buds in this fall season!
- For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
- For the filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 can (15 ounces) Libby’s 100% Pure Pumpkin
1/2 cup sour cream
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
- For the Topping:
1 cup sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
- Take a medium bowl, and combine the graham crackers, sugar, and melted butter.
- Press mixture firmly into bottom of 9-inch baking pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine pumpkin, flour, cinnamon, ginger, 1/2 cup sour cream, cloves and nutmeg. Gradually add the pumpkin mixture to the cream cheese mixture, beating until smooth.
- Pour the batter over the cooled crust and smooth the top using a spatula. Bake in the preheated oven for 1 hour or until the center is set.
- Take a small bowl, mix together 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract.
- After the cheesecake has baked for 1 hour, remove it from the oven, and spread the sour cream topping evenly over the surface.
- Return the cheesecakes to the oven and bake for an additional 10 minutes.
- Turn off the oven, and leave the cheesecake in the oven with the door open for 1 hour to cool slowly.
- After an hour, remove the cheesecakes from the oven, and refrigerate for at least 4 hours or overnight before serving.
Your Queries Got Answered!
What is pumpkin cheesecake made of?
Pumpkin Cheesecake is made with a creamy blend of cream cheese, Libby’s 100% pure pumpkin, sugar, eggs and a blend of spices like cinnamon, ginger, cloves and nutmeg, set atop a graham cracker crust.
Can I use fresh pumpkin instead of Libby’s canned pumpkin in the cheesecake recipe?
While fresh pumpkin can be used, Libby’s canned pumpkin is recommended for its consistent texture and flavor, ensuring optimal results.
Can I use light cream cheese in place of regular cream cheese in the recipe?
Yes, you can use light cream cheese, but keep in mind that it may affect the texture and richness of the cheesecake.
What can I do if my cheesecake bursts during baking?
To reduce cracking, use a water bath during baking, avoid overmixing the batter, and allow the cheesecakes to cool slowly. The cracks can be covered with toppings for a rustic look or served as is.
What are the ingredients in Libby’s pumpkin?
Libby’s 100% Pure Pumpkin contains just one ingredient: pumpkin. It is made from high quality, naturally sweet pumpkin pulp without any added additives or preservatives.
Is Libby’s pumpkin puree cooked?
Yes, Libby’s Pumpkin Puree is made from cooked and mashed pumpkin, providing a convenient and easy-to-use ingredient for a variety of recipes.
How many cups are in a Libby pumpkin can?
A standard Libby’s pumpkin can usually contains 1 and 3/4 cups pumpkin puree.