As the leaves begin to turn and the crisp autumn air sets in, it’s time to cozy up with some deliciously creamy desserts. And what better way to do so than with a classic Libby pumpkin cheesecake? These rich and indulgent treats are perfect for fall gatherings, parties, or simply as a sweet treat for yourself.
In this article, we’ll dive into 20 mouthwatering recipes that put the humble pumpkin at center stage, each one showcasing its creamy, dreamy goodness. From classic desserts to creative twists and innovative variations, we’ve got you covered with these show-stopping Libby Pumpkin Cheesecake recipes.
Classic Libby Pumpkin Cheesecake
A timeless dessert that combines the warm spices of pumpkin pie with the creamy richness of cheesecake. This recipe is a perfect blend of fall flavors and textures.
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 granulated sugar
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust: Mix crumbs, sugar, and melted butter in a bowl until combined. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add eggs one at a time, then add sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
4. Pour cheesecake mixture 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 5 minutes to 1 hour 10 minutes
Libby Pumpkin Cheesecake with Gingersnap Crust
Celebrate the flavors of fall with this delightful cheesecake, featuring a rich pumpkin filling and a crunchy gingersnap crust.
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 salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: Mix crushed cookies, sugar, and melted butter in a bowl until well combined. Press mixture into a 9-inch springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add sugar, pumpkin puree, eggs, vanilla extract, and salt; mix until 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: 55-60 minutes
No-Bake Libby Pumpkin Cheesecake
Perfect for a stress-free dessert, this no-bake Libby pumpkin cheesecake is an easy and delicious treat to enjoy during the fall season. With just a few simple ingredients and steps, you can create a creamy, pumpkin-spiced delight that’s sure to please.
Ingredients:
– 1 (14 oz) can of Libby Pumpkin Puree
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– Whipped cream and chopped pecans for topping (optional)
Instructions:
1. In a large mixing bowl, combine the pumpkin puree, cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
2. Press the graham cracker crumbs into the bottom of a 9-inch springform pan.
3. Pour the cheesecake mixture over the crust.
4. Refrigerate for at least 4 hours or overnight.
5. Release the springform pan sides and top with whipped cream and chopped pecans, if desired.
Cooking Time: No cooking time required! Just chill and serve.
Libby Pumpkin Cheesecake Swirl Brownies
These rich and fudgy brownies combine the warmth of pumpkin with the creaminess of cheesecake, creating a unique dessert perfect for fall gatherings.
Ingredients:
– 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing
– 2 cups sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup Libby’s Pumpkin Puree
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 and 1/2 cups brownie mix
– 1/2 cup cream cheese, softened
– 1 tablespoon sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. Melt butter in a large saucepan over low heat. Add sugar; stir until dissolved.
4. Remove from heat; stir in pumpkin puree and eggs.
5. Combine brownie mix with the pumpkin mixture. Pour into prepared pan.
6. In a small bowl, beat cream cheese and sugar until smooth. Stir in vanilla extract.
7. Dollop cheesecake mixture over brownie batter. Use a knife to create a marbled effect.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Mini Libby Pumpkin Cheesecake Bites
These bite-sized cheesecakes are infused with the warm spices and sweet flavor of pumpkin, making them a perfect fall treat. With a graham cracker crust and creamy filling, they’re sure to be a hit at any 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
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, mix crumbs and sugar. Stir in melted butter until combined. Press mixture into each liner.
3. In a large bowl, beat cream cheese until smooth. Add sugar, pumpkin, eggs, and vanilla. Beat until well combined.
4. Pour cheesecake mixture into prepared liners.
5. Bake for 18-20 minutes or until set.
6. Let cool completely before serving.
Cooking Time: 18-20 minutes
Libby Pumpkin Cheesecake Bars with Pecan Topping
These creamy pumpkin cheesecake bars are elevated by a crunchy pecan topping, making them the perfect dessert for fall gatherings.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons melted butter
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the pecan topping:
– 1/2 cup chopped pecans
– 2 tablespoons brown sugar
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into prepared dish.
3. Beat cream cheese until smooth. Add sugar, eggs, pumpkin puree, and vanilla extract; mix well.
4. Pour cheesecake mixture over crust.
5. Top with pecan topping (mix chopped pecans, brown sugar, and melted butter).
6. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Spiced Libby Pumpkin Cheesecake with Caramel Drizzle
Elevate your fall celebrations with this moist and creamy Spiced Libby Pumpkin Cheesecake, topped with a rich caramel drizzle.
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
– 3 large eggs
– 1/2 cup Libby’s pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
For the caramel drizzle:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 325°F.
2. Prepare crust and bake for 10 minutes.
3. Beat cream cheese until smooth, then add eggs one at a time.
4. Mix in pumpkin puree, spices, and salt.
5. Pour into prepared pan and bake for 50-60 minutes or until set.
6. Allow to cool completely before drizzling with caramel sauce (heat heavy cream, butter, and sugar in a saucepan over medium heat until smooth).
Cooking Time: 1 hour 10 minutes
Libby Pumpkin Cheesecake Parfaits
Libby Pumpkin Cheesecake Parfaits: A Layered Treat for Fall Celebrations!
These show-stopping parfaits combine the creamy richness of cheesecake with the warm, comforting flavors of pumpkin and spices. Perfect for fall gatherings or holiday parties, they’re sure to impress your guests.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup chopped pecans (optional)
– Whipped cream and additional graham cracker crumbs for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into 9×13-inch dish.
3. In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, and vanilla extract; mix well.
4. Pour cheesecake mixture over crust.
5. Bake for 40-45 minutes or until set.
6. Cool completely before assembling parfaits with whipped cream and additional graham cracker crumbs (if using).
Cooking Time: 40-45 minutes
Double-Layer Libby Pumpkin Cheesecake
Get ready to delight your senses with this show-stopping double-layered cheesecake, infused with the warm spices and sweetness of pumpkin puree.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the whipped cream:
– 8 ounces heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 325°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat the cheesecake ingredients until smooth. Pour over the crust.
4. Bake for 45-50 minutes or until set.
5. Allow the cheesecake to cool completely before refrigerating for at least 4 hours.
6. Top with whipped cream and serve.
Cooking Time: 45-50 minutes
Libby Pumpkin Cheesecake Truffles
These bite-sized truffles combine the warmth of pumpkin and spices with the creaminess of cheesecake, perfect for a cozy fall gathering or holiday party.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup finely chopped pecans
– 1/4 cup melted butter
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 tablespoons canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup powdered sugar
– Confectioners’ coating (optional)
Instructions:
1. In a medium bowl, mix together graham cracker crumbs and pecans.
2. Add melted butter and stir until combined.
3. Press mixture into the bottom of a mini muffin tin or a lined baking sheet.
4. Beat cream cheese and sugar until smooth.
5. Add pumpkin puree, vanilla extract, and salt; beat until combined.
6. Roll cheesecake mixture into balls, about 1 inch in diameter.
7. Coat each ball with powdered sugar.
8. Chill truffles for at least 30 minutes before serving.
Cooking Time: None required! These truffles are best served chilled and fresh.
Vegan Libby Pumpkin Cheesecake
Celebrate fall with this creamy, pumpkin-infused cheesecake that’s perfect for a vegan gathering or as a healthier dessert option. This recipe is a twist on the classic Libby Pumpkin Cheesecake, using plant-based ingredients and a graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 16 oz cashew cream (see note)
– 1 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1/2 cup confectioners’ sugar
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare crust by mixing crumbs, maple syrup, and melted coconut oil. Press into a springform pan.
3. Blend cashew cream, pumpkin puree, vanilla extract, salt, and confectioners’ sugar until smooth.
4. Pour filling over crust and bake for 45-50 minutes or until edges are set.
5. Let cool completely before refrigerating for at least 4 hours.
Note: Soak 1 cup of cashews in water overnight, then blend with 1/2 cup fresh water until creamy.
Gluten-Free Libby Pumpkin Cheesecake
Celebrate the fall season with this moist and creamy pumpkin cheesecake, perfectly free from gluten. This recipe combines the classic flavors of pumpkin and cream cheese in a gluten-free crust, making it a must-try for any seasonal gathering.
Ingredients:
– 1 1/2 cups gluten-free 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 teaspoon vanilla extract
– 1 cup canned pumpkin puree
– 1/2 cup sour cream
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, eggs, and vanilla extract.
4. Stir in pumpkin puree and sour cream.
5. Pour filling over crust and bake for 55-60 minutes or until set.
6. Let cool completely before serving.
Cooking Time: 55-60 minutes
Libby Pumpkin Cheesecake with Chocolate Ganache
Celebrate fall with this creamy pumpkin cheesecake, topped with a rich and velvety chocolate ganache. This decadent dessert is sure to be a hit at any gathering.
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 cup canned pumpkin puree
– 1 tsp vanilla extract
For the ganache:
– 1 cup heavy cream
– 2 cups semisweet chocolate chips
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. Add sugar, eggs, pumpkin puree, and vanilla extract. Mix well.
4. Pour cheesecake batter into prepared pan. Bake for 50-60 minutes or until set.
5. Prepare ganache by heating heavy cream in the microwave until hot. Melt chocolate chips in a separate bowl. Whisk together cream and melted chocolate until smooth.
6. Allow cheesecake to cool completely before topping with ganache.
Cooking Time: 1 hour 15 minutes
Libby Pumpkin Cheesecake Muffins
Warm up with a delicious fall treat – these moist and flavorful muffins combine the comfort of pumpkin with the richness of cheesecake. Perfect for a cozy morning or afternoon pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup Libby’s Pumpkin Puree
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar (for cheesecake topping)
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, and spices.
3. Add heavy cream, eggs, and melted butter; mix until smooth.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
6. For cheesecake topping, mix softened cream cheese with granulated sugar. Dollop on top of warm muffins.
Cooking Time: 20-25 minutes
Libby Pumpkin Cheesecake Ice Cream
Get ready to experience the perfect blend of autumn flavors with this unique ice cream recipe. This creamy, cheesecake-infused treat is a delightful twist on traditional pumpkin pie.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned Libby Pumpkin Puree
– 1 tsp vanilla extract
– 1/2 cup crumbled cheesecake (homemade or store-bought)
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together cream, milk, sugar, and pumpkin puree until well combined.
2. Add vanilla extract and whisk until smooth.
3. Fold in crumbled cheesecake.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
6. Once churned, transfer to an airtight container and freeze for at least 2 hours.
Cooking Time: None (this is an ice cream recipe!)
Libby Pumpkin Cheesecake Tart
This autumnal treat combines the comforting flavors of pumpkin, cream cheese, and spices with a flaky pastry crust, making it a perfect dessert for fall gatherings or Thanksgiving celebrations.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup Libby’s Pumpkin Puree
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 350°F.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together pumpkin puree, cream cheese, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
4. Arrange the pumpkin mixture over the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry up over the filling to form a crust.
6. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 40-45 minutes
Libby Pumpkin Cheesecake Dip with Cinnamon Sugar Chips
This creamy pumpkin cheesecake dip is a perfect treat for the fall season, paired with crunchy cinnamon sugar chips for dipping. It’s an easy and delicious dessert or snack that’s sure to please.
Ingredients:
– 1 (16 oz) container of cream cheese, softened
– 1/2 cup Libby Pumpkin Puree
– 1/4 cup granulated sugar
– 1 tablespoon vanilla extract
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 1 cup heavy cream
– Cinnamon sugar chips (homemade or store-bought)
Instructions:
1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
3. Stir in the heavy cream until smooth and creamy.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, crush cinnamon sugar chips into small pieces. Serve with the chilled dip.
Cooking Time: None! Chill for at least 30 minutes before serving.
Slow Cooker Libby Pumpkin Cheesecake
Elevate your cheesecake game with this unique and delicious slow cooker recipe, perfect for fall gatherings or any time of year. This creamy pumpkin-infused dessert is sure to impress!
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 teaspoon vanilla extract
– 1/4 cup chopped pecans (optional)
Instructions:
1. Mix graham cracker crumbs and sugar in a bowl. Add melted butter, stirring until combined.
2. Press mixture into the bottom of a slow cooker liner or 9×13-inch dish.
3. Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, and vanilla extract. Mix well.
4. Pour cheesecake mixture over crust.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Remove from heat and let cool slightly. Top with chopped pecans, if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Libby Pumpkin Cheesecake-Stuffed French Toast
Elevate your breakfast game with this decadent twist on classic French toast. Libby Pumpkin Cheesecake-Stuffed French Toast combines the warm spices of pumpkin pie with creamy cheesecake filling, all wrapped in crispy bread and served hot.
Ingredients:
– 4 slices of Challah bread
– 1/2 cup Libby Pumpkin Puree
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Butter or cooking spray for greasing
Instructions:
1. Preheat your skillet or griddle over medium heat.
2. In a bowl, whisk together pumpkin puree, sugar, and spices.
3. In a separate bowl, beat the egg until frothy.
4. Dip each bread slice into the egg mixture, then coat with pumpkin mixture.
5. Stuff each bread slice with cheesecake filling (softened cream cheese mixed with sugar).
6. Cook French toast for 2-3 minutes per side or until golden brown and crispy.
7. Serve warm, topped with maple syrup or powdered sugar.
Cooking Time: 10-12 minutes
Libby Pumpkin Cheesecake Milkshake
Get ready to blend up a deliciously creamy treat that combines the flavors of pumpkin and cheesecake with this unique milkshake recipe. Perfect for fall festivities or anytime you need a sweet pick-me-up.
Ingredients:
– 2 cups Libby’s Pumpkin Puree
– 1 cup vanilla ice cream
– 1/2 cup heavy cream
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup graham cracker crumbs (optional)
Instructions:
1. In a blender, combine pumpkin puree, ice cream, heavy cream, sugar, cinnamon, nutmeg, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or spice level to your liking.
4. Pour into glasses and garnish with whipped cream and graham cracker crumbs, if desired.
Cooking Time: None – simply blend and serve!
Summary
Get ready for fall with these 20 creamy Libby’s pumpkin cheesecake recipes! From classic cheesecakes to creative twists like gingersnap crust and caramel drizzle, there’s something for everyone. Try your hand at no-bake cheesecakes, swirl brownies, or even cheesecake bars with a pecan topping. If you’re looking for a sweet treat on-the-go, try the mini bites or truffles. And don’t miss out on the creative desserts like pumpkin cheesecake-stuffed French toast and milkshakes. Whether you’re a cheesecake newbie or a seasoned pro, these recipes are sure to be a hit this fall.
