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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Libby's Pumpkin Cheesecake Recipe

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This recipe for Libby's Pumpkin Cheesecake is from The Jullie Family 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( 9 whole graham crackers)
1/3 c butter
1/4 c granulated sugar

3 (8 Ounce) packages cream cheese
1 c granulated sugar
1/4 c packed light brown sugar
2 large eggs
1(15 Ounce) can LIBBY'S® 100% Pure Pumpkin
2/3 c NESTLE® CARNATION® Evaporated Milk
2 T cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp.ground nutmeg
Topping
1 (16 Ounce) container sour cream
1/3 c granulated sugar
1 tsp. vanilla extract
Directions:
Directions:
Preheat oven to 350°F. Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
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 for 55 to 60 minutes or until edge is set but center stills moves slightly.
Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm Cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

 

 

 

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