Libbys Pumpkin Cheesecake Recipes

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LIBBY'S SOUTHERN DELIGHT PUMPKIN CHEESECAKE RECIPE



Libby's Southern Delight pumpkin cheesecake recipe image

Provided by Libby's

Time 1h55m

Number Of Ingredients 13

2-1/2 cups graham cracker crumbs
1/2 cup ground pecans
1/2 cup granulated sugar, divided
2/3 cup butter or margarine, melted
3 8-ounce packages cream cheese, softened
1-1/2 cups firmly packed brown sugar
1 16-ounce can Libby's solid pack pumpkin
1/2 teaspoon ground cinnamon
Dash salt
3 eggs
1-1/2 teaspoons maple flavoring
1-1/2 teaspoons vanilla extract, divided
1-1/2 cups dairy sour cream

Steps:

  • Preheat oven to 350 F.
  • Combine crumbs, nuts, 1/4 cup granulated sugar and butter; press into bottom and sides of 9-inch springform pan. Bake 5 minutes.
  • Combine cream cheese, brown sugar, pumpkin, cinnamon and salt, mixing at medium speed on electric mixer until well-blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Blend in maple flavoring and 1 teaspoon vanilla.
  • Pour over crust. Bake 1 hour and 20 minutes.
  • Combine sour cream, 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Carefully spread over cheesecake. Bake 5 minutes.
  • Loosen cake from rim of pan, cool.
  • Remove rim of pan. Chill several hours or overnight. Garnish with pecan halves, if desired.

Nutrition Facts : Calories 594 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 386 grams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

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