Pumpkin cheesecake is the perfect fall dessert that combines creamy richness with warm spices. Libby’s Pumpkin Cheesecake Recipe has become a beloved classic for good reason. It brings together the smooth texture of cheesecake with the comforting flavors of pumpkin and cinnamon in one irresistible treat.
We love how this recipe is simple yet impressive, making it ideal for holiday gatherings or cozy nights at home. Using Libby’s famous pumpkin puree ensures that every bite is packed with authentic pumpkin flavor. Whether you’re a seasoned baker or trying pumpkin cheesecake for the first time, this recipe delivers consistent, delicious results that everyone will enjoy.
Ingredients
To create the perfect Libby’s Pumpkin Cheesecake, we carefully select each ingredient to achieve that iconic creamy texture and rich fall flavor. Below, you’ll find the essential components for the crust, filling, and topping, all crafted to complement the aromatic pumpkin and warm spices.
Crust Ingredients
Our crust sets the foundation for this cheesecake with a buttery, slightly spiced flavor that pairs beautifully with the pumpkin.
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
Cheesecake Filling Ingredients
The heart of this recipe is the luscious pumpkin cheesecake filling made with Libby’s pumpkin puree for authentic taste and smooth texture.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 24 oz (3 packages) | softened |
| Granulated sugar | 1 cup | |
| Brown sugar | ½ cup | packed |
| Eggs | 3 large | room temperature |
| Libby’s pumpkin puree | 1 ½ cups | key for authentic pumpkin flavor |
| Sour cream | ½ cup | adds creaminess |
| Vanilla extract | 1 teaspoon | enhances flavor |
| Ground cinnamon | 1 ½ teaspoons | warm spice |
| Ground nutmeg | ½ teaspoon | subtle aromatic note |
| Ground ginger | ¼ teaspoon | adds mild zest |
| Salt | ¼ teaspoon | balances sweetness |
Topping Ingredients
Our simple yet elegant topping adds a light finish that complements the richness underneath.
- 1 cup whipped cream (freshly whipped for best texture)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: a dash of ground cinnamon for garnish
We use these carefully measured ingredients to balance sweet, creamy, and spicy elements, ensuring an unforgettable Libby’s Pumpkin Cheesecake experience.
Equipment Needed
To make Libby’s Pumpkin Cheesecake perfectly every time, we need the right tools to streamline the process and ensure consistent results. Below is a detailed list of essential equipment along with their purpose in this recipe:
| Equipment | Purpose |
|---|---|
| 9-inch Springform Pan | Holds the cheesecake securely, allows for easy removal without damaging the crust or filling. |
| Electric Mixer (Stand or Handheld) | Blends cream cheese, sugars, eggs, and pumpkin puree into a smooth, creamy filling with no lumps. |
| Mixing Bowls | For combining ingredients separately—one for the crust and one for the filling. |
| Measuring Cups and Spoons | Ensures accurate ingredient measurement critical for cheesecake texture and flavor. |
| Spatula | Helps scrape the bowl sides clean and fold ingredients gently without deflating the batter. |
| Food Processor or Rolling Pin | Used to crush graham crackers into fine crumbs for the buttery crust. |
| Whisk | Whips the topping — fresh cream, powdered sugar, and vanilla extract — to soft peaks. |
| Aluminum Foil | Wraps the springform pan for water bath baking, preventing water from seeping in and promoting even cooking. |
| Large Roasting Pan or Baking Tray | Holds the springform pan during the water bath step in the oven for gentle heat distribution. |
| Cooling Rack | Allows the cheesecake to cool evenly after baking, preventing soggy crusts. |
“Having the correct equipment is just as important as using the right ingredients when preparing this classic pumpkin cheesecake recipe.”
We recommend prepping the equipment before starting to mix so that the process flows smoothly and your kitchen remains organized from crust to finish.
Preparation
Let’s begin crafting our Libby’s Pumpkin Cheesecake by preparing the crust and then moving confidently into the smooth, spiced pumpkin filling.
Preparing the Crust
- Crush 1 1/2 cups of graham cracker crumbs finely using a food processor or by pounding with a rolling pin inside a sealed plastic bag until the texture resembles coarse sand.
- Combine the crumbs with 1/4 cup granulated sugar and 1/2 cup melted unsalted butter. Mix thoroughly until the crumbs are evenly coated and hold together when pressed.
- Press the mixture firmly into the bottom of a 9-inch springform pan, spreading evenly and pressing up slightly along the sides to create a uniform base.
- Chill the crust in the refrigerator for at least 15 minutes to set while we prepare the filling.
Preparing the Filling
- Preheat the oven to 325°F (163°C) to ensure even baking.
- In a large mixing bowl, beat four 8-ounce packages of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
- Gradually add 1 cup granulated sugar and 1 cup packed light brown sugar, beating continuously until well combined.
- Incorporate 3 large eggs one at a time, mixing on low speed after each addition until just blended.
- Blend in 1 cup Libby’s 100% Pure Pumpkin until the mixture is uniform in color and texture.
- Stir in the following spices: 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger, ensuring the spices are fully integrated.
- Finally, fold in 2 teaspoons vanilla extract and 1/2 cup sour cream gently to maintain a smooth filling.
- Pour the filling into the chilled crust, smoothing the top with a spatula for even baking.
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1 1/2 cups | Finely crushed |
| Granulated sugar (crust) | 1/4 cup | |
| Unsalted butter | 1/2 cup | Melted |
| Cream cheese | 4 packages (8 oz each) | Softened |
| Granulated sugar (filling) | 1 cup | |
| Light brown sugar | 1 cup | Packed |
| Eggs | 3 large | Room temperature |
| Libby’s pumpkin puree | 1 cup | 100% pure pumpkin |
| Ground cinnamon | 2 teaspoons | |
| Ground nutmeg | 1/2 teaspoon | |
| Ground cloves | 1/4 teaspoon | |
| Ground ginger | 1/4 teaspoon | |
| Vanilla extract | 2 teaspoons | |
| Sour cream | 1/2 cup |
By carefully following these steps, we ensure a sturdy crust foundation and a luxuriously spiced filling that captures the essence of our Libby’s Pumpkin Cheesecake.
Directions
Follow these detailed steps to create the perfect Libby’s Pumpkin Cheesecake that delivers rich texture and authentic fall flavors.
Making the Crust
- Begin by crushing 1 1/2 cups of graham cracker crumbs until finely ground. Use a food processor or place crackers in a sealed plastic bag and crush with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar.
- Stir in 6 tablespoons melted unsalted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a solid base.
- Place the crust in the refrigerator to chill while preparing the filling. Chilling helps the crust set properly.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat 24 ounces of softened cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes.
- Gradually add 1 cup granulated sugar and 1/4 cup brown sugar to the cream cheese; continue beating until well combined.
- Add 3 large eggs, one at a time, beating briefly after each addition to incorporate.
- Mix in 1 can (15 ounces) of Libby’s Pumpkin Puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Blend in 1 teaspoon vanilla extract and fold in 1/2 cup sour cream until the batter is fully combined and smooth.
Baking the Cheesecake
- Preheat the oven to 325°F (163°C).
- Pour the pumpkin cheesecake filling over the chilled crust and spread evenly.
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
- Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan creating a water bath. This moist heat prevents cracking.
- Bake in the preheated oven for 60 to 70 minutes. The cheesecake is done when the edges are set, but the center jiggles slightly when nudged.
- Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps avoid cracks.
Cooling and Setting
- Remove the cheesecake from the water bath and discard the foil carefully.
- Transfer the springform pan to a wire cooling rack.
- Once at room temperature, refrigerate the cheesecake uncovered for at least 4 hours, preferably overnight, to fully set and enhance the flavors.
- Before serving, loosen the cheesecake from the pan edges with a knife and remove the springform ring.
- Optionally, garnish with freshly whipped cream sprinkled with a pinch of cinnamon for that perfect finishing touch.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Baking | 325°F | 60–70 minutes | Water bath prevents cracking |
| Cooling in oven (off) | – | 1 hour | Oven door cracked to cool gradually |
| Refrigeration | – | Minimum 4 hours | Preferably overnight for best results |
Serving Suggestions
To elevate our Libby’s Pumpkin Cheesecake experience, we recommend several thoughtful serving ideas that complement its creamy texture and warm, autumnal spices.
Plate Presentation and Garnishes
- Serve each slice with a generous dollop of freshly whipped cream flavored lightly with vanilla extract.
- Sprinkle a pinch of ground cinnamon or nutmeg on top to enhance the pumpkin spice aroma.
- Add a few toasted pecans or candied walnuts around the plate edge for a crunchy contrast.
- Drizzle a touch of maple syrup or caramel sauce over the cheesecake slice for extra richness.
Beverage Pairings
Pairing the cheesecake with the right beverage accentuates the flavors beautifully. Consider:
| Beverage Type | Recommendation | Tasting Notes |
|---|---|---|
| Coffee | Hot dark roast or spiced latte | Bold and aromatic, balancing sweetness |
| Tea | Chai tea or cinnamon herbal blend | Spiced warmth complements pumpkin |
| Wine | Late harvest Riesling or Moscato | Sweet and fruity to enrich dessert |
| Cocktail | Pumpkin spice martini or spiced rum | Creamy and spiced harmony |
Serving Temperature and Timing
- Serve the cheesecake chilled, directly from the refrigerator, to maintain its firm yet smooth texture.
- Allow slices to sit at room temperature for about 10 minutes before serving; this softens the cheesecake slightly enhancing its creaminess.
- Ideal for holiday dinners, Thanksgiving gatherings, or cozy fall evenings with family and friends.
Additional Toppings Ideas
| Topping | Description | Texture & Flavor Impact |
|---|---|---|
| Candied Orange Peel | Finely chopped atop whipped cream | Adds citrus brightness and chew |
| Chocolate Shavings | Dark or semisweet chocolate curls | Introduces bitter-sweet complexity |
| Crumbled Gingersnaps | Sprinkled lightly over plate | Crunchy spices add texture |
“A well-served slice of Libby’s Pumpkin Cheesecake becomes more than dessert; it transforms into a centerpiece that celebrates fall’s comfort and flavor.”
By incorporating these serving suggestions, we create an unforgettable presentation and flavor experience around our signature pumpkin pie cheesecake.
Storage Instructions
Proper storage is essential to maintain the rich flavor and creamy texture of Libby’s Pumpkin Cheesecake. Follow these guidelines to keep your cheesecake fresh and delicious.
Refrigeration
- Allow the cheesecake to cool completely at room temperature for about 1 hour after baking.
- Once cooled, cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors in the fridge.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving to allow the flavors to develop fully.
- When stored properly, the cheesecake will stay fresh in the fridge for up to 5 days.
Freezing
For longer storage, freezing is an excellent option to preserve the cheesecake’s quality.
- Wrap the cheesecake or individual slices tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn.
- Place the wrapped cheesecake in a heavy-duty freezer bag or an airtight container.
- Label the packaging with the date to keep track of storage time.
- The cheesecake can be frozen for up to 2 months without losing flavor or texture.
Thawing
- For best results, transfer the cheesecake from the freezer to the refrigerator and let it thaw overnight.
- Before serving, allow the cheesecake to sit at room temperature for 15-20 minutes to restore its creamy texture.
- Avoid thawing at room temperature for extended periods to prevent moisture buildup.
Storage Summary Table
| Storage Method | Preparation | Maximum Storage Time | Notes |
|---|---|---|---|
| Refrigeration | Cover with plastic wrap | 5 days | Keep airtight to maintain freshness |
| Freezing | Wrap in plastic and foil | 2 months | Prevent freezer burn with tight wrapping |
| Thawing | Refrigerator thaw overnight | N/A | Let sit at room temp 15-20 minutes before serving |
“By following these Storage Instructions, we ensure our Libby’s Pumpkin Cheesecake stays as flavorful and smooth as the day it was baked.”
Always store leftovers promptly and serve chilled for the best experience with this fall favorite.
Conclusion
Libby’s Pumpkin Cheesecake is more than just a dessert—it’s a celebration of fall’s rich flavors and cozy moments. With its creamy texture and perfectly spiced pumpkin filling, it’s a treat that brings warmth to any table. Whether you’re baking for a holiday gathering or a quiet night in, this recipe delivers reliable, delicious results every time.
By following the steps and tips we’ve shared, you can confidently create a cheesecake that’s both impressive and comforting. Let’s enjoy the season with a slice of this classic dessert that’s sure to become a favorite in our homes.
Frequently Asked Questions
What makes Libby’s Pumpkin Cheesecake special?
Libby’s Pumpkin Cheesecake combines creamy cheesecake with warm pumpkin and cinnamon flavors using Libby’s pumpkin puree. It’s easy to make and perfect for fall gatherings or cozy nights.
What are the main ingredients in Libby’s Pumpkin Cheesecake?
The key ingredients include a buttery graham cracker crust, cream cheese, sugars, eggs, Libby’s pumpkin puree, cinnamon, nutmeg, freshly whipped cream, powdered sugar, and vanilla extract.
What equipment do I need to make this cheesecake?
You’ll need a 9-inch springform pan, electric mixer, mixing bowls, measuring tools, spatula, food processor or rolling pin, whisk, aluminum foil, a roasting pan for a water bath, and a cooling rack.
How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath at 325°F to keep the temperature gentle and even, and cool it gradually in the oven to avoid cracks.
Can I prepare Libby’s Pumpkin Cheesecake ahead of time?
Yes, refrigerate the cheesecake for at least four hours, preferably overnight, to set the flavors and texture. It can be stored in the fridge for up to five days.
How should I serve Libby’s Pumpkin Cheesecake?
Serve chilled with optional toppings like whipped cream, cinnamon, toasted pecans, or maple syrup. Let it sit at room temperature for a few minutes before serving for optimal creaminess.
Can I freeze Libby’s Pumpkin Cheesecake?
Yes, you can freeze it. Wrap tightly with plastic wrap and foil. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
What drinks pair well with Libby’s Pumpkin Cheesecake?
Coffee, tea, wine, and cocktails complement the rich, spiced flavors of this cheesecake, enhancing the overall fall dessert experience.