Are you ready for a taste explosion? Look no further! We’ve rounded up 18 decadent Libby Pumpkin Cheesecake recipes that are sure to satisfy your sweet tooth. From classic and traditional to creative twists and variations, we’ve got the perfect treat for every pumpkin lover.
The star of the show is, of course, Libby’s famous canned pumpkin, which adds a deliciously rich and creamy texture to each cheesecake. But don’t just stop at one recipe – try them all! From gingersnap crusts to caramel drizzles and whipped cream frostings, these cheesecakes are sure to impress your friends and family.
In the following pages, we’ll dive into the details of each and every recipe, from the classic Libby Pumpkin Cheesecake to innovative creations like Libby Pumpkin Cheesecake Swirl Brownies and Libby Pumpkin Cheesecake Parfaits. So grab a cup of coffee (or a glass of pumpkin spice latte), get cozy, and let’s dive into the world of Libby Pumpkin Cheesecakes!
Classic Libby Pumpkin Cheesecake
A seasonal twist on a classic cheesecake, this pumpkin-infused dessert is a perfect blend of creamy and comforting.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add granulated sugar and beat until combined.
4. Beat in eggs one at a time, followed by pumpkin puree, vanilla extract, and salt.
5. Pour cheesecake batter into prepared crust.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Spiced Libby Pumpkin Cheesecake
A seasonal twist on the classic cheesecake, this Spiced Libby Pumpkin Cheesecake combines the warmth of spices with the comfort of pumpkin puree and creamy cheese.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 pounds cream cheese, softened
– 3 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl.
3. Press crust mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth, then add eggs one at a time.
5. Mix in pumpkin puree, cinnamon, nutmeg, and ginger.
6. Pour cheesecake batter into prepared pan over crust.
7. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
8. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 1 hour 15 minutes
Libby Pumpkin Cheesecake with Gingersnap Crust
A seasonal twist on a classic cheesecake, this Libby Pumpkin Cheesecake with Gingersnap Crust combines the warmth of pumpkin and spices with the crunch of gingersnap cookies. Perfect for fall gatherings or holiday celebrations.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crushed gingersnap cookies, sugar, and melted butter in a bowl until well combined. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 1 hour to 1 hour 10 minutes
No-Bake Libby Pumpkin Cheesecake
A creamy and delicious dessert perfect for the fall season, this no-bake cheesecake combines the flavors of pumpkin puree, cream cheese, and graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup pumpkin puree
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
Instructions:
1. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
2. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, and vanilla extract; mix until combined.
4. Fold in heavy cream until no streaks remain.
5. Pour cheesecake mixture over crust.
6. Refrigerate for at least 4 hours or overnight.
Cooking Time: None – this is a no-bake recipe!
Libby Pumpkin Cheesecake with Caramel Drizzle
Elevate your fall gatherings with this creamy pumpkin cheesecake and rich caramel drizzle. This show-stopping dessert is sure to be a hit at any holiday party or gathering.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup chopped pecans (optional)
– Caramel drizzle (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add granulated sugar and beat until combined.
4. Beat in eggs, pumpkin puree, and vanilla extract.
5. Pour cheesecake batter into prepared pan and smooth top.
6. Bake for 50-60 minutes or until center is set.
7. Allow to cool completely before refrigerating for at least 4 hours.
Caramel Drizzle:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tsp unsalted butter
Combine ingredients in a saucepan and cook over medium heat, stirring constantly, until caramel turns golden brown. Remove from heat and let cool before drizzling over cheesecake.
Mini Libby Pumpkin Cheesecake Bites
Celebrate the flavors of fall with these bite-sized treats that combine the warmth of pumpkin and the creaminess of cheesecake. Perfect for a party or as a sweet snack, these mini bites are easy to make and packed with flavor.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs and sugar, then stir in melted butter until combined.
3. Press mixture into mini muffin tin cups.
4. Beat cream cheese and sugar until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in pumpkin puree and vanilla extract.
7. Pour cheesecake mixture into prepared muffin tin cups.
8. Bake for 18-20 minutes or until set.
9. Let cool completely before serving.
Libby Pumpkin Cheesecake with Pecan Topping
This classic cheesecake recipe gets a seasonal twist with the addition of pumpkin puree and topped with a crunchy pecan streusel. Perfect for fall gatherings or Thanksgiving dessert tables.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Prepare cheesecake: Beat cream cheese until smooth, then add sugar, eggs, pumpkin puree, and vanilla extract.
4. Pour batter into prepared crust.
5. Top with pecan streusel (mix chopped pecans with 2 tbsp brown sugar and 1/4 tsp cinnamon; sprinkle on top).
6. Bake for 55-60 minutes or until center is set.
7. Let cool completely before serving.
Cooking Time: 55-60 minutes
Gluten-Free Libby Pumpkin Cheesecake
Celebrate the flavors of fall with this creamy and delicious gluten-free pumpkin cheesecake, perfect for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch springform pan.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Stir in pumpkin puree, vanilla extract, and salt.
5. Pour cheesecake batter over crust.
6. Bake for 50-60 minutes or until the center is set.
7. Let cool completely before refrigerating overnight.
Cooking Time: 50-60 minutes
Libby Pumpkin Cheesecake with Whipped Cream Frosting
Pumpkin season just got a whole lot sweeter with this Libby Pumpkin Cheesecake! This creamy, dreamy dessert combines the warmth of pumpkin puree with the tanginess of cream cheese, all wrapped up in a flaky graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup Libby’s Pumpkin Puree
– Whipped cream frosting (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar and beat until combined.
4. Beat in eggs one at a time, followed by pumpkin puree.
5. Pour batter into prepared pan and bake for 55-60 minutes or until set.
6. Let cool completely before frosting with Whipped Cream Frosting (recipe below).
Whipped Cream Frosting:
– 1 cup heavy cream
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
Beat until stiff peaks form, then spread over cooled cheesecake.
Libby Pumpkin Cheesecake Swirl Brownies
These rich and fudgy brownies are elevated by the addition of a creamy pumpkin cheesecake swirl, perfect for fall or any time you want to add some seasonal flair to your dessert game.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1 cup canned pumpkin puree
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine butter, sugar, cocoa powder, and vanilla extract. Beat until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in flour mixture, then pumpkin puree.
6. Pour batter into prepared pan.
7. Prepare cheesecake swirl: Beat cream cheese, granulated sugar, and vanilla extract until smooth.
8. Dollop cheesecake mixture on top of brownie batter.
9. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Libby Pumpkin Cheesecake Parfaits
Get ready to delight your taste buds with this seasonal take on cheesecakes! Layered with creamy pumpkin cheesecake, crunchy graham cracker crumbs, and sweet whipped cream, these parfaits are perfect for a cozy fall evening.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 1/4 cup melted butter
– 1 (16 oz) package Libby’s Pumpkin Puree
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– Fresh whipped cream and pumpkin pie spice for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Beat cheesecake ingredients until smooth; pour over crust.
4. Bake 45-50 minutes or until set.
5. Allow cheesecake to cool completely.
6. Layer parfaits with graham cracker crumbs, whipped cream, and pumpkin cheesecake.
Cooking Time: 45-50 minutes
Libby Pumpkin Cheesecake with Chocolate Ganache
Combine the warm spices of fall with the richness of chocolate in this show-stopping pumpkin cheesecake. The velvety ganache adds a sophisticated touch to this comforting dessert.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup heavy cream
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter. Press into a springform pan.
3. Prepare cheesecake: Beat cream cheese until smooth. Add sugar, pumpkin puree, eggs, and vanilla extract. Pour into crust.
4. Bake for 50-60 minutes or until set.
5. Prepare ganache: Melt chocolate chips in heavy cream over low heat. Stir until smooth.
6. Drizzle ganache over cooled cheesecake.
Cooking Time: 1 hour 15 minutes
Vegan Libby Pumpkin Cheesecake
This creamy, pumpkin-infused cheesecake is a perfect vegan dessert for fall gatherings or cozy nights in. With a graham cracker crust and a velvety pumpkin filling, this recipe is sure to become a new favorite.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup maple syrup
– 1/4 cup vegan butter, melted
– 1 (14.5 oz) can Libby’s Pumpkin Puree
– 1 1/2 cups cashew cream (soaked overnight and blended with water)
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup vegan cream cheese, softened
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients; press into a 9-inch springform pan.
3. Blend pumpkin filling ingredients; pour over crust.
4. Bake for 45-50 minutes or until edges are set.
5. Let cool completely before refrigerating overnight.
Cooking Time: 45-50 minutes
Libby Pumpkin Cheesecake with Maple Glaze
Savor the flavors of fall with this creamy pumpkin cheesecake, topped with a rich maple glaze.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup maple syrup
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs and sugar, then add melted butter; press into a 9-inch springform pan.
3. Beat cream cheese until smooth; add granulated sugar, pumpkin puree, eggs, and vanilla extract; mix well.
4. Pour cheesecake batter into prepared pan; bake for 55-60 minutes or until edges are set.
5. Let cool completely; drizzle with maple glaze (mix maple syrup and heavy cream).
Cooking Time: 1 hour 10 minutes
Libby Pumpkin Cheesecake Bars
These creamy cheesecake bars infused with the warmth of pumpkin and spices are perfect for a fall gathering or a cozy night in. A simple crust, a velvety cheesecake filling, and a crunchy oat topping come together to create a delightful dessert.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup pumpkin puree
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup rolled oats
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients; press into a 9×13-inch baking dish.
3. Beat cream cheese until smooth; add pumpkin, sugar, eggs, and spices. Mix well.
4. Pour cheesecake mixture over crust.
5. Top with rolled oats and bake for 35-40 minutes or until set.
6. Let cool completely before cutting into bars.
Cooking Time: 35-40 minutes
Libby Pumpkin Cheesecake with Oreo Crust
This creamy pumpkin cheesecake with an Oreo crust is a perfect dessert for the fall season. With its smooth texture, sweet and spicy flavors, and crunchy cookie crust, it’s sure to be a hit at any gathering.
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crushed Oreos and sugar in a bowl. Press mixture into a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until combined.
4. Pour cheesecake batter over crust.
5. Bake for 50-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 50-60 minutes
Libby Pumpkin Cheesecake with Cinnamon Streusel
This fall-inspired dessert combines the warmth of pumpkin and cinnamon with a creamy cheesecake, topped with a crunchy streusel topping. Perfect for a cozy autumn evening.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup all-purpose flour
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup brown sugar
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter; press into a 9-inch springform pan.
3. Prepare cheesecake: Beat cream cheese until smooth; add sugar, eggs, pumpkin puree, vanilla extract, flour, cinnamon, and nutmeg; mix well.
4. Pour cheesecake batter into prepared crust.
5. Top with streusel topping (see below).
6. Bake for 55-60 minutes or until set.
7. Let cool completely before serving.
Streusel Topping:
1. Mix brown sugar, flour, and cinnamon in a bowl.
2. Add chopped walnuts if using; stir to combine.
3. Sprinkle topping evenly over cheesecake batter.
Libby Pumpkin Cheesecake with Cream Cheese Frosting
This classic dessert combines the warm spices of pumpkin pie with the creamy richness of cheesecake, topped with a tangy cream cheese frosting. Perfect for fall gatherings or holiday celebrations!
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– Pinch of salt
For the frosting:
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tbsp heavy cream
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs and sugar; add melted butter and mix until combined.
3. Bake for 10 minutes. Let cool completely.
4. Beat cheesecake ingredients until smooth, then pour over cooled crust.
5. Bake for 45-50 minutes or until center is set.
6. Allow to cool before refrigerating overnight.
7. Prepare frosting by beating cream cheese and butter until combined; add powdered sugar, heavy cream, and vanilla extract.
8. Spread frosting over cooled cheesecake.
Cooking Time: 55-60 minutes
Summary
Get ready to indulge in the ultimate fall treat – Libby pumpkin cheesecake! This classic dessert gets a delicious twist with these 18 decadent recipes. From traditional cheesecakes with graham cracker crusts to creative variations like no-bake and vegan options, there’s something for everyone. Try adding a caramel drizzle or whipped cream frosting for an extra-special touch. Whether you’re serving at a holiday party or just want a sweet treat for yourself, these Libby pumpkin cheesecake recipes are sure to satisfy your cravings.
Leave a Reply