We’ve always been fans of Libby’s Pumpkin Cheesecake for its irresistible blend of creamy texture and warm autumn spices. Originating from the iconic Libby’s canned pumpkin that’s a staple in American holiday baking, this recipe offers a fresh twist on traditional pumpkin pie that feels both nostalgic and innovative.
It’s the perfect dessert to wow your family during Thanksgiving or any fall gathering, as we combine simple ingredients for a showstopper that’s as easy as it is delicious. Trust us, once you try it you’ll make it a yearly tradition.
Ingredients
To craft our creamy Libby’s Pumpkin Cheesecake with its warm autumn spices, we start by gathering these essential ingredients. We’ve organized them in the order they are used—from the crust to the filling—with precise measurements and prep notes for accuracy.
For the Crust
- 1 1/2 cups graham cracker crumbs (finely crushed for even texture)
- 1/4 cup granulated sugar (helps bind and sweeten the base)
- 1/3 cup unsalted butter (melted to create a sturdy, buttery foundation)
For the Filling
- 3 packages (8 ounces each) cream cheese (softened to room temperature for a smooth, lump-free blend)
- 1 cup granulated sugar (whisked in for balanced sweetness)
- 1 can (15 ounces) Libby’s 100% Pure Pumpkin (the star ingredient, providing rich, velvety pumpkin flavor and moisture—key to our traditional holiday twist)
- 3 large eggs (at room temperature to ensure even incorporation and a light rise)
- 1 teaspoon ground cinnamon (freshly ground if possible, for that signature autumn warmth)
- 1/2 teaspoon ground ginger (adds a zesty, spicy note to complement the pumpkin)
- 1/4 teaspoon ground cloves (use sparingly for a subtle, aromatic depth)
- 1 teaspoon vanilla extract (pure variety for enhanced flavor authenticity)
- 1/4 teaspoon salt (enhances the overall taste without overpowering)
Equipment Needed
To seamlessly transition from gathering our ingredients for Libby’s Pumpkin Cheesecake, we rely on the right equipment to ensure precise preparation and a flawless bake. This setup helps achieve that signature creamy texture and perfectly spiced filling without any hitches.
Below, we outline the essential tools, organized by their role in the recipe process. We’ve bolded key items for emphasis and used italics for specific notes on their importance.
- 9-inch springform pan: Our go-to for easy release and a clean edge; essential for preventing cracks in the cheesecake.
- Mixing bowls (medium and large): Used for combining crust ingredients and whipping up the filling; opt for glass or stainless steel for better temperature control.
- Electric mixer or stand mixer: Perfect for creaming the cream cheese and sugar to a smooth consistency; a hand mixer works if you don’t have a stand version, ensuring no lumps remain.
- Measuring cups and spoons: Accurate measurements are crucial for spices and wet ingredients; we recommend a set with both dry and liquid options for precision.
- Spatula: Ideal for folding in eggs and pumpkin puree gently; silicone varieties are best to scrape bowls clean without scratching.
- Whisk: Great for blending dry spices into the mixture; helps incorporate air for a lighter filling.
- Oven thermometer: Ensures our oven is at the exact 325°F needed for even baking; prevents overcooking and maintains that ideal autumn spice profile.
- Cooling rack: Allows the cheesecake to cool evenly after baking; reduces the risk of sogginess in the crust.
- Aluminum foil: Used for a water bath setup; wraps the pan to keep the filling moist and prevent leaks.
With these tools in hand, we’re fully prepared to move forward to the preparation steps, making our Libby’s Pumpkin Cheesecake a holiday standout.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s guide you through creating our Libby’s Pumpkin Cheesecake with precise steps for a creamy velvety texture and warm spiced flavor. We ensure each stage delivers flawless results for your holiday centerpiece.
Prepare the Oven and Pan
First preheat your oven to 350°F to achieve even baking for our Libby’s Pumpkin Cheesecake. Line the bottom of a 9-inch springform pan with parchment paper then wrap the outside with two layers of aluminum foil to prevent water leakage during the water bath setup.
Make the Crust
In a medium mixing bowl combine 1.5 cups graham cracker crumbs 1/4 cup granulated sugar and 1/3 cup melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan using the back of a measuring cup to create an even layer. Bake the crust in the preheated oven for 8 minutes then remove and let it cool slightly on a wire rack while we prepare the filling.
Prepare the Cheesecake Filling
In a large mixing bowl beat 24 ounces softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup granulated sugar 1 teaspoon vanilla extract and a pinch of salt then mix until fully incorporated. Next stir in one 15-ounce can of Libby’s 100% Pure Pumpkin along with 3 large eggs one at a time ensuring each is well blended before adding the next. Finally whisk in 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg for that signature autumn spice blend creating a rich aromatic batter that’s ready for baking.
Bake the Cheesecake
Pour the prepared filling over the cooled crust in the springform pan then place the pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan to form a water bath that helps prevent cracks and ensures even cooking. Bake in the preheated oven at 350°F for 55 to 65 minutes or until the center is set but still slightly jiggly like a gentle wobble.
Cool and Refrigerate
Once baked turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to avoid sudden temperature changes that could cause cracking. Remove the pan from the water bath then refrigerate the cheesecake uncovered for at least 4 hours or ideally overnight to allow the flavors to meld and the texture to firm up into a lusciously smooth dessert.
Make-Ahead Instructions
One of the beauties of our Libby’s Pumpkin Cheesecake is its flexibility for busy schedules, especially during holiday seasons like Thanksgiving. We can prepare this creamy, spiced delight in advance to let the flavors meld and deepen, ensuring a flawless dessert that impresses at any gathering.
Preparing the Cheesecake Ahead of Time
To make our Libby’s Pumpkin Cheesecake ahead, follow these straightforward steps after completing the baking and initial cooling process as outlined earlier:
- Cool and Chill Immediately: Once the cheesecake has baked and rested in the turned-off oven for about an hour, remove it from the water bath and let it cool completely on a wire rack at room temperature for 1-2 hours. This step helps prevent cracks and sets the structure. Then, wrap the cooled cheesecake tightly in plastic wrap or aluminum foil and refrigerate it for up to 2 days. Chilling allows the spices and pumpkin to infuse more deeply, creating an even richer, more aromatic experience.
- Freezing for Longer Storage: If we need to plan further ahead, freeze the fully cooled cheesecake for up to 1 month. First, place it uncovered in the freezer for 2 hours to firm up, then wrap it securely in multiple layers of plastic wrap followed by foil to avoid freezer burn. Freezing preserves the cheesecake’s silky texture and warm autumn notes, making it ideal for holiday prep.
Storage and Thawing Tips
Proper storage is key to maintaining the cheesecake’s signature creamy texture and spiced flavor. Here’s how we handle it:
- Refrigeration Guidelines: Store the wrapped cheesecake in the refrigerator at 40°F or below. This keeps it fresh and prevents any sogginess in the crust, ensuring that first bite delivers that perfect blend of tangy cream cheese and sweet pumpkin spice.
- Thawing Instructions: When ready to serve, transfer the cheesecake from the freezer to the refrigerator and thaw it overnight. For refrigerated versions, simply remove it 30-60 minutes before serving to reach optimal serving temperature. Avoid microwaving, as it can alter the delicate texture.
By making our Libby’s Pumpkin Cheesecake ahead, we unlock extra time for holiday festivities while enhancing its flavors—it’s a confident choice for stress-free entertaining.
Conclusion
We’ve loved sharing this take on Libby’s Pumpkin Cheesecake as it’s become a holiday favorite in our kitchens. It’s more than a recipe—it’s a way to bring warmth and flavor to gatherings.
Trust us, once you’ve baked it you’ll see how simple tweaks make it your own tradition. Let’s elevate our fall desserts and create memorable moments together.
Frequently Asked Questions
What is Libby’s Pumpkin Cheesecake?
Libby’s Pumpkin Cheesecake is a creamy, spiced dessert inspired by traditional pumpkin pie, using Libby’s canned pumpkin as the star ingredient. It’s perfect for Thanksgiving or fall events, offering a modern twist with warm spices like cinnamon and ginger, making it a holiday favorite that’s easy to prepare and impressively delicious.
What ingredients are needed for Libby’s Pumpkin Cheesecake?
You’ll need ingredients for the crust (graham cracker crumbs, sugar, and butter) and filling (cream cheese, Libby’s 100% Pure Pumpkin, eggs, sugar, spices like cinnamon and ginger, vanilla extract, and salt). This simple list ensures a rich, flavorful result with everyday pantry staples, keeping prep straightforward for holiday baking.
What equipment is required to make this cheesecake?
Essential tools include a 9-inch springform pan for easy release, mixing bowls, an electric mixer for smooth batter, measuring cups for accuracy, a spatula, whisk, oven thermometer, cooling rack, and aluminum foil for a water bath. These items help achieve the cheesecake’s creamy texture and prevent common baking issues.
How do you make Libby’s Pumpkin Cheesecake?
Preheat your oven to 350°F and prepare the springform pan. Mix and bake the crust first, then beat the cream cheese mixture, add pumpkin and spices, and pour into the pan. Bake in a water bath to avoid cracks, cool gradually in the oven, and chill for several hours. The result is a perfectly spiced, creamy dessert ready for gatherings.
Can I make Libby’s Pumpkin Cheesecake ahead of time?
Yes, it’s ideal for busy schedules. Prepare, bake, and chill the cheesecake up to 2 days in advance, or freeze it for up to 2 months. After baking, cool completely before refrigerating or freezing to enhance flavors. This allows stress-free holiday hosting while keeping the texture creamy and fresh.
How should I store Libby’s Pumpkin Cheesecake?
Store the cheesecake in the refrigerator for up to 5 days in an airtight container to maintain its creamy texture. For longer storage, freeze it wrapped in plastic and foil for up to 2 months, then thaw overnight in the fridge. Proper storage preserves the spiced flavors, ensuring it tastes just-baked for your events.
Why use a water bath when baking this cheesecake?
A water bath helps regulate oven temperature, preventing cracks and ensuring an even, creamy texture. It adds moisture to avoid drying out the filling, resulting in a smooth, professional finish for your Libby’s Pumpkin Cheesecake. This simple step is key to holiday baking success.