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"Do vegetarians eat animal crackers?"--Unknown

Libby's Pumpkin Cheesecake Recipe

4.2 stars - based on 9 votes
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This recipe for Libby's Pumpkin Cheesecake is from Sherrie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST**
1 1/2 C. graham cracker crumbs
1/3 C. butter or margarine, melted
1/4 C. granulated sugar

CHEESECAKE**
3 packages (8 oz. each) cream cheese, softened
1 C. granulated sugar
1/4 C. packed light brown sugar
2 eggs
15 oz. Libby's pure pumpkin
2/3 C. carnation evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
TOPPING**1-16 oz. container sour cream, at room temperature
1/3 C. granulated sugar
1 tsp. vanilla extract
Directions:
Directions:
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 in preheated 350º oven for 6-8 minutes (do not allow to brown). Cool on wire rack for 10 min.

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 at 350º for 55-60 minutes or until edge is set but center still wiggles slightly.
FOR TOPPING~
combine sour cream, granulated sugar and vanilla extract in small bowl, mix well. Spread over surface of warm cheesecake. Bake at 350º for 5 min. more. Cool in pan on wire rack. Chill for several hours or overnight. Remove side of springform pan.
1 Pie~ about 16 servings (pieces are smaller than regular pie slices because of the richness of the cheesecake
Number Of Servings:
Number Of Servings:
1 Pie (16 servings)
Personal Notes:
Personal Notes:
Recipe taken from inside label of Libby's Pure pumpkin.

 

 

 

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