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Libby’s Pumpkin Cheesecake Recipe

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Welcome to the world of pumpkin cheesecake, a delectable treat that is sure to tantalize your taste buds this holiday season. Imagine an autumn evening, where you're surrounded by friends and family as you bite into something sweet and creamy. That something is Libby's Pumpkin Cheesecake Recipe! This delicious recipe will have you wanting more with its smooth texture and perfect balance of flavors. You'll learn how to make it from scratch with simple ingredients, how long it takes to set, what kind of storage container works best for keeping it fresh, why sour cream is used in cheesecake recipes, and finally some tips and tricks for making the best pumpkin cheesecake ever! If you love good food let's get started on this journey into the deliciousness that is Libby's Pumpkin Cheesecake Recipe!

Delicious pumpkin cheesecake

What is pumpkin cheesecake made of?

Here is a list of what you will need for your new favorite dessert! Exact measurements and the easy steps for this quick recipe are at the end of the article. So get these ready so you can make Libby's Pumpkin Cheesecake recipe!

For the irresistible graham cracker crust

  • 3 Tablespoons brown sugar
  • Stick of unsalted butter
  • 1 Cup of graham cracker crumbs, crushed
  • 1 Cup of Ginger Snaps cookies, crushed

For the filling

  • large eggs
  • egg yolk (freeze your egg whites for an omelet later!) 
  • Cream Cheese softened and at room temperature
  • sour cream
  • Canned pure pumpkin puree (Libby's pumpkin pie filling is my go-to)
  • vanilla extract
  • granulated sugar
  • 1/8 teaspoon ground nutmeg
  • all-purpose flour
  • ground cinnamon
  • ground cloves

You could also substitute the nutmeg, cinnamon, and cloves for a pumpkin pie spice mix

Buttercream Frosting (Optional)

  • Butter, softened
  • powdered sugar
  • half and half

A half teaspoon vanilla extract can be added to frostings and toppings for a deeper flavor. You can also just add a dollop of whipped cream or cool whip to the top before serving. If you want to use a piping bag or a freezer bag to pipe your topping out in a pretty design go for it! 

Equipment needed

Pretty simple equipment needed for this recipe.

Libby's pumpkin cheesecake recipe

This decadent dessert is packed with flavor and nutrition — individual slices contain an impressive 8 grams of protein! Libby's Pumpkin Cheesecake Recipe is a must-try for anyone looking to innovate their pumpkin desserts for their Thanksgiving dinner. After seeing how much you enjoyed this recipe, you will be looking for more of Libby's pumpkin recipes! Libby's pumpkin puree is great to use to make a pumpkin cake, Libby's pumpkin roll, and many more!

How long does cheesecake take to set?

Once it's in the oven, cheesecake takes about an hour to cook and is mostly set. Then you will turn off the oven and leave it in for 10-20 minutes. It will continue to set and will completely set after this time. It should also just be slightly jiggly on top when moved. A toothpick inserted in the center should not show any liquid. You want to be able to lift the side of springform pan without it falling apart. Once cooled it is best to refrigerate for 30-60 minutes at least before serving. 

delicious pumpkin cheesecake

Pictured here is the pumpkin cheesecake recipe topped with a basic vanilla buttercream. It doesn't need a lot, but I've gotten compliments on this recipe that the topping is the best part! It really compliments the spice of the pumpkin and the cheesecake crust.

Delicious pumpkin cheesecake

How long is cheesecake good in the fridge?

Cheesecake can remain fresh in the fridge for up to five days, so you don't have to worry about it spoiling quickly. To guarantee maximum freshness, make sure you store your delicious Libby's Pumpkin Cheesecake in an airtight container. Using a large mixer bowl, blend together the cream cheese mixture and other ingredients until smooth. This will help keep your cheesecake incredibly flavorful and moist for several days after baking. Once refrigerated, you'll be able to enjoy this special treat all week long! This makes this a great Thanksgiving dessert because you can make it a day or 2 ahead of time!

What do you cover cheesecake with in the fridge?

To maintain its freshness, cover your cheesecake with plastic wrap or a layer of foil before placing it in the fridge. For best results, double-wrap the cheesecake and place it on a wire rack for further airflow. You can also use cling film to create an airtight seal around the pan. Imagery of this delicious dessert comes alive when you envision these items:

* A wire rack with a double-wrapped cheesecake resting atop

* Plastic wrap stretched tightly across the top of the cake

Why is sour cream used in cheesecake?

Adding sour cream to your cheesecake batter adds a layer of creamy texture and tanginess that you just can't get any other way! Sour cream is the perfect accompaniment to Libby's Pumpkin Cheesecake. It gives this classic dessert a unique twist in both flavor and texture. Not only does it add an extra zing to the overall taste, but the rich, creamy texture helps balance out all the sweetness. Plus, when you use sour cream in your pumpkin cheesecake batter, you get a luxurious finish with every bite. So for an innovative take on Libby's Pumpkin Cheesecake recipe, don't forget to add a dollop of sour cream! Don't worry you will still have that great cheesecake flavor. With or without will produce great results.

How do you know when pumpkin cheesecake is done?

When you bake pumpkin cheesecake, you'll know it's done when the top is lightly golden and the center jiggles slightly when tapped. Creating a delicious pumpkin cheesecake is an art, but don't let that intimidate you! With Libby's recipe, your cake will have that perfect balance of creamy texture and decadent fall flavor. To ensure your treat turns out picture-perfect, keep an eye on your cheesecake as it bakes. When the surface has developed a light golden hue and its center yields to gentle pressure, it's time to pull it from the oven! Baking this pumpkin cheesecake recipe until perfection ensures all those incredible flavors meld together perfectly. you don't want to crack the surface of warm cheesecake by not letting it set up once it is out of the oven. 

Tips and Tricks

For the perfect pumpkin cheesecake, you'll want to try a few helpful tricks! Make sure to start with an amazing base. This easy recipe uses Libby's canned pumpkin which is a great pumpkin mixture to start with. You can even make pumpkin cheesecake bars that are delicious and easy to make. Then there's the cream cheese filling. It's the key ingredient – use only high-quality ingredients and add a pinch of your favorite spices for extra flavor. Running a butter knife between the pie crust and the pan before removing it. Finally, don't forget about the presentation! Put together your favorite recipes and arrange them in an eye-catching way on a platter or cake stand for a show-stopping dessert. With these tips in mind, you can craft a delicious pumpkin cheesecake that will wow everyone at your next gathering. Your wet ingredients and dry ingredients need to be combined well but not over-mixed. You can use a mixer or food processor on medium speed to combine flour well. There is nothing worse than working hard on something and biting into a clump of flour mixture that wasn't incorporated well. When you make Libby's pumpkin cheesecake recipe you won't be disappointed if you follow directions. 

Don't forget to share your Libby's Pumpkin Cheesecake Recipe !

You've just made the perfect pumpkin cheesecake. You can smell its sweet, spicy aroma as you take it out of the oven. The creamy texture and slight tartness of the sour cream complements the rich pumpkin flavors perfectly. You can serve it with a scoop of vanilla ice cream or you can make a homemade caramel sauce to add to the top. As your cake cools, there's a sense of satisfaction in knowing that all your hard work has paid off. Enjoy this delicious treat with friends and family – it's sure to be everyone's favorite pumpkin recipe! 

We still have not found the perfect no bake pumpkin cheesecake recipe, so if you know how to do it we would love to hear your tips! We love to combine graham cracker crumbs with other traditional cheesecake falvors and then top with various fruits and add ins. Have you tried a pumpkin roll recipe with cream cheese frosting? We love all the flavors of fall and anything that tastes like a pumpkin pie mix but made into something new, either on a sheet pan, a no bake dessert or a cake roll. Melting a cup butter and pouring over some graham cracker crumbs is an amazing start to any dessert. So what are you waiting for? Now is the time to try the Libby's Pumpkin Cheesecake recipe. 

Want to add our homemade whipped cream to the top? Check out our Homemade Whipped Cream recipe here!

Yield: 8-10 slices

Delicious Pumpkin Cheesecake Recipe


This basic Pumpkin Cheesecake Recipe is going to be a fall classic in your home! No worries about a cracked top when you add a layer of whipped cream of buttercream!

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 12 hours
Total Time 14 hours


  • For the Crust:
  • 3 tablespoons brown sugar
  • 1 stick of unsalted butter
  • 1 cup graham cracker crumbs, crushed
  • 1 cup Ginger Snaps cookies, crushed
  • For the Filling:
  • 3 eggs
  • 1 egg yolk
  • 3 8-oz packages of Cream Cheese, softened and at room temperature.
  • 1/4 cup sour cream
  • 15 oz Canned Pumpkin Puree
  • 1 tsp vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/8 teaspoons ground nutmeg
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Buttercream Frosting (Optional):
  • 1 Tablespoon Butter, softened
  • 1 1/2 cups powdered sugar
  • 1-2 Tablespoons half and half, added slowly until the frosting is thick but soft enough to be piped through a decorating tip.


    Heat oven to 350

    Melt butter in medium bowl and add graham cracker crumbs, cinnamon and sugar.

    Mix well and flatten the mixture in your pan to form crust. You can use the back of a spoon or a measuring cup.

    Cook for about 5 minutes or until crust is heated throughout. Do not overcook.

    Beat cream cheese in a medium bowl until smooth.

    In a separate bowl, add your pumpkin, sugar, sour cream, eggs, egg yolk, vanilla, pumpkin, nutmeg, cinnamon, and cloves to your bowl and mix well. You can optionally use 1 1/2 tps Pumpkin Pie Spice if you prefer.

    Pour onto your partially pre-cooked crust and spread evenly.

    Cook in oven for 1 hour. Cheesecake should mostly be set. If you have a convection oven, this is a great time to use it!

    When cheesecake is done baking, leave in the oven and turn off the heat. Allow to continue to cook in the oven for an additional 10-20 minutes. At the end of this time, cheesecake should be set and just slightly jiggly on top when moved. A toothpick inserted in the center should not show any liquid.

    Remove from oven and let set undisturbed at room temp. Allow to cool entirely to room temp before refrigerating.

    Cover and refrigerate for at least 4 hours, up to overnight.

    Prior to serving, run a sharp knife around inside edge of springform pan. Release sides and place the cheesecake on a serving tray.

    Add buttercream frosting or homemade whipped cream to piping bag or cake decorator.

    Top with Buttercream or Homemade whipped cream using star patterned decorator's tip.


Nutritional values will vary; reflected with buttercream frosting used on top of entire cheesecake.

Nutrition Information



Serving Size


Amount Per Serving Calories 762Total Fat 42gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 15gCholesterol 177mgSodium 423mgCarbohydrates 89gFiber 2gSugar 66gProtein 9g

Did you make this recipe?

Please leave a comment if you love this recipe!

See a few more of our Fall and Thanksgiving Favorites here:

Grandmas Thanksgiving Dressing recipe– don't search high and low for a good old-fashioned dressing. This one is our family favorite.

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One Comment

  1. I saw your recipe and it looks fantastic! I am definitely going to try this one. I have although for years used a pumpkin cream cheese pie recipe that is made in the microwave. I’ve probably had this recipe for over 30 years, and every year the family demands that I make it. I must admit it does taste pretty good, not the “classic pumpkin” but with a little spin on it. Maybe I could get the family to try your cheesecake. Thanks for sharing.

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