As the leaves begin to change and the air grows crisp, our thoughts turn to warm, comforting desserts that evoke the spirit of fall. And what’s more iconic of the season than Libby pumpkin? This classic ingredient has been a staple of autumn baking for generations, and its rich, velvety flavor pairs perfectly with the creamy richness of cheesecake.
In this article, we’ll explore 20 delicious recipes that combine the best of both worlds: the comforting warmth of Libby pumpkin and the decadent indulgence of cheesecake. From classic graham cracker-crusted cheesecakes to creative twists like pumpkin cheesecake bars with chocolate ganache and vegan pumpkin cheesecake with coconut cream, there’s something for every taste and dietary need.
Whether you’re a seasoned baker or just looking for a new dessert to impress your friends and family, these creamy Libby pumpkin cheesecake recipes are sure to satisfy. So let’s dive in and get baking!
Classic Libby Pumpkin Cheesecake with Graham Cracker Crust
Classic Libby Pumpkin Cheesecake with Graham Cracker Crust: A seasonal twist on the classic cheesecake, this recipe combines the warmth of pumpkin with a creamy filling and a crunchy graham cracker crust.
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
– 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 crust: Mix crumbs, sugar, and melted butter until well combined. Press into a 9-inch springform pan.
3. Prepare cheesecake: Beat cream cheese until smooth. Add sugar, pumpkin puree, eggs, vanilla extract, and salt; mix until combined.
4. Pour filling over crust and smooth top.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Spiced Libby Pumpkin Cheesecake with Pecan Topping
Warm up to the flavors of fall with this creamy and crunchy Spiced Libby Pumpkin Cheesecake topped with a rich pecan topping. A perfect blend of spices, pumpkin, and cream cheese will leave you wanting more.
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 Libby’s pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/2 cup chopped pecans
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 eggs one at a time, beating well after each addition.
4. Stir in pumpkin puree, cinnamon, nutmeg, and salt.
5. Pour cheesecake batter into prepared crust.
6. Bake for 50-60 minutes or until edges are set.
7. Prepare pecan topping by mixing chopped pecans and heavy cream. Drizzle over cooled cheesecake.
Cooking Time: 50-60 minutes
No-Bake Libby Pumpkin Cheesecake with Whipped Cream
This creamy and dreamy pumpkin cheesecake is a perfect fall treat that’s easy to make and requires no baking. With the help of canned pumpkin puree, it’s a quick and delicious dessert for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup Libby’s Pumpkin Puree
– 16 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. In a medium bowl, mix crumbs and sugar; stir in melted butter until combined.
2. Press mixture into a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth; add pumpkin puree, powdered sugar, and vanilla extract; mix well.
4. Spread cheesecake mixture over crust.
5. Chill for at least 4 hours or overnight.
6. Top with whipped cream: Beat heavy whipping cream and granulated sugar until stiff peaks form.
Cooking Time: None! This no-bake cheesecake is ready when chilled.
Mini Libby Pumpkin Cheesecake Bites with Caramel Drizzle
Warm up your fall gatherings with these bite-sized pumpkin cheesecakes, topped with a rich caramel drizzle. Perfect for parties or as a sweet treat to enjoy on the go!
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 tsp vanilla extract
– 1/2 cup canned pumpkin puree
– 1/4 cup caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F. Line a mini muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until combined.
3. Press about 1 tablespoon of crust mixture into each muffin cup.
4. Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, and pumpkin puree. Mix until well combined.
5. Divide cheesecake batter among muffin cups.
6. Bake for 18-20 minutes or until set.
7. Allow to cool completely before topping with caramel drizzle.
Cooking Time: 18-20 minutes
Libby Pumpkin Cheesecake Bars with Chocolate Ganache
These pumpkin cheesecake bars are a perfect combination of creamy and spicy, topped off with a rich chocolate ganache. They’re easy to make and perfect for fall gatherings or as a unique dessert for the holidays.
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 cup chocolate chips
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. Mix crumbs, sugar, and melted butter for the crust. Press into prepared pan.
3. Beat cream cheese until smooth. Add sugar, pumpkin puree, eggs, and vanilla extract. Mix well.
4. Pour cheesecake mixture over crust. Bake for 35-40 minutes or until set.
5. Melt chocolate chips in a microwave-safe bowl. Drizzle over cooled cheesecake bars.
Cooking Time: 35-40 minutes
Gluten-Free Libby Pumpkin Cheesecake with Almond Crust
Celebrate the flavors of fall with this creamy and aromatic pumpkin cheesecake, featuring a nutty almond crust that’s perfect for gluten-free diets.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
For the cheesecake:
– 16 ounces cream cheese (softened)
– 1/2 cup granulated sugar
– 1/2 cup Libby’s pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. In a food processor, blend crust ingredients until finely ground. Press into a springform pan.
3. Beat cheesecake ingredients until smooth. Pour over crust.
4. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
5. Let cool completely before serving.
Cooking Time: 1 hour 10 minutes
Libby Pumpkin Cheesecake with Gingersnap Crust
This classic fall dessert combines the warmth of pumpkin with the spice and crunch of gingersnap cookies, all wrapped up in a creamy cheesecake. Perfect for a Thanksgiving or holiday gathering.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons melted butter
For the cheesecake:
– 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.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch springform pan.
3. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, eggs, pumpkin puree, vanilla extract, and salt; mix until combined.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until center is set.
6. Let cool completely before serving.
Cooking Time: 1 hour 10 minutes
Vegan Libby Pumpkin Cheesecake with Coconut Cream
Enjoy a creamy and rich pumpkin cheesecake that’s perfect for the fall season, made entirely plant-based!
Ingredients:
– 1 cup graham cracker crumbs (gluten-free)
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 16 oz cashew cream cheese substitute (soaked and blended)
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt to taste
– 8 oz coconut whipped cream (see note)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix crumbs, maple syrup, and melted coconut oil in a bowl.
3. Press mixture into a springform pan.
4. In a blender or food processor, combine cashew cheese substitute, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
5. Pour cheesecake batter over crust.
6. Bake for 45-50 minutes or until edges are set.
7. Allow to cool completely before refrigerating overnight.
8. Top with coconut whipped cream just before serving.
Note: To make coconut whipped cream, chill a can of full-fat coconut milk in the fridge overnight. Open and scoop out the solid coconut cream. Whip with a mixer or whisk until light and fluffy.
Libby Pumpkin Cheesecake with Maple Bourbon Glaze
This show-stopping dessert combines the warmth of pumpkin spice with the richness of cheesecake, topped with a sweet and tangy maple bourbon glaze. Perfect for fall gatherings or holiday parties.
Ingredients:
For the cheesecake:
– 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 vanilla extract
– 1/4 teaspoon ground cinnamon
For the glaze:
– 1/2 cup pure maple syrup
– 2 tablespoons bourbon whiskey
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare crust and bake for 10 minutes.
3. Mix cheesecake batter and pour into crust.
4. Bake for 55-60 minutes or until set.
5. Let cool completely, then drizzle with glaze.
Cooking Time: 1 hour 15 minutes
Libby Pumpkin Cheesecake Swirl Brownies
These rich and fudgy brownies are infused with the warm spices of pumpkin pie, swirled with a creamy cheesecake mixture, and topped with a crunchy pecan streusel. Perfect for fall gatherings or a cozy night in.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup canned pumpkin puree
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 egg yolk
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, sugars, baking powder, and salt.
3. Melt butter in a large bowl; whisk in pumpkin puree and eggs. Add dry ingredients; stir until combined.
4. Pour half the batter into prepared pan. Top with cheesecake mixture (see below). Repeat layers.
5. Bake for 35-40 minutes or until a toothpick comes out clean.
Cheesecake Mixture:
1. Beat cream cheese until smooth. Gradually add sugar and beat until combined.
2. Beat in egg yolk.
Libby Pumpkin Cheesecake Parfaits with Granola
These creamy parfaits combine the flavors of pumpkin cheesecake, crunchy granola, and sweet whipped cream for a treat that’s perfect for fall gatherings or everyday indulgence.
Ingredients:
– 1 (14.4 oz) can Libby Pumpkin Cheesecake Mix
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/2 cup granola, crushed
– 1 cup vanilla yogurt
– Whipped cream and additional granola for topping (optional)
Instructions:
1. Prepare the pumpkin cheesecake mix according to package instructions.
2. Whip the heavy cream and granulated sugar until stiff peaks form.
3. Layer the prepared cheesecake mixture, whipped cream, and crushed granola in small glasses or parfait dishes.
4. Top with vanilla yogurt and additional granola if desired.
5. Refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None required! This dessert is ready in just a few steps.
Libby Pumpkin Cheesecake Ice Cream
This seasonal treat combines the warmth of pumpkin with the creaminess of cheesecake, all wrapped up in a scoopable ice cream package. Perfect for fall gatherings or as a unique dessert for any time of year.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned Libby Pumpkin Puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1/2 cup graham cracker crumbs
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, pumpkin puree, and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. In a blender or food processor, blend cooled mixture with softened cream cheese until smooth.
4. Pour into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, stir in graham cracker crumbs. Scoop and serve.
Cooking Time: 30 minutes (plus freezing time)
Libby Pumpkin Cheesecake Mousse with Cinnamon
This creamy mousse combines the flavors of pumpkin, cheesecake, and warm cinnamon to create a delicious and unique dessert perfect for fall celebrations. With just 5 ingredients and 10 minutes of preparation time, this recipe is easy to make and sure to impress.
Ingredients:
– 1 (15 oz) can Libby’s Pumpkin Puree
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, combine pumpkin puree, cream cheese, and sugar. Beat until smooth.
2. Add cinnamon and vanilla extract; mix well.
3. Spoon the mixture into individual serving cups or a large serving dish.
4. Chill in the refrigerator for at least 2 hours or overnight.
5. Serve chilled and enjoy!
Cooking Time: 10 minutes (preparation), 2+ hours (chilling)
Libby Pumpkin Cheesecake Stuffed French Toast
Libby Pumpkin Cheesecake Stuffed French Toast: A Fall Favorite with a Twist!
This unique recipe combines the warmth of pumpkin and cheesecake with the comfort of French toast, creating a delicious and seasonal breakfast or brunch treat.
Ingredients:
– 4 slices of bread ( Challah or brioche work well)
– 1/2 cup Libby Pumpkin puree
– 1/4 cup cream cheese, softened
– 1 tablespoon granulated sugar
– 1/2 teaspoon vanilla extract
– 2 large eggs
– 1/4 cup milk
– Cinnamon and nutmeg for sprinkling (optional)
Instructions:
1. In a shallow dish, whisk together eggs, milk, pumpkin puree, cream cheese, sugar, and vanilla extract.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each bread slice into the egg mixture, coating both sides evenly.
4. Place the coated bread slices on the skillet or griddle and cook for 2-3 minutes on each side, until golden brown.
5. Stuff each French toast slice with a spoonful of cheesecake mixture (see below).
6. Serve warm, sprinkled with cinnamon and nutmeg if desired.
Cheesecake Mixture:
Mix together 1/4 cup softened cream cheese, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract until smooth.
Cooking Time: 8-10 minutes
Libby Pumpkin Cheesecake Pancakes with Syrup
Start your day with a delicious twist on traditional pancakes, infused with the warmth of pumpkin and cheesecake flavors.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup canned pumpkin puree
– 2 tablespoons cream cheese, softened
– 1 tablespoon butter, melted
– Syrup (see below)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, and pumpkin puree.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in cream cheese and melted butter.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
6. Cook for 2-3 minutes, until bubbles appear on surface. Flip and cook an additional minute.
Syrup:
– 1 cup granulated sugar
– 1/2 cup water
– 1 tablespoon pumpkin puree
Combine sugar, water, and pumpkin puree in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Serve warm over pancakes.
Cooking Time: 15-20 minutes
Libby Pumpkin Cheesecake Dip with Apple Slices
This creamy dip combines the comforting flavors of pumpkin and cheesecake, perfect for a cozy fall gathering. Serve it warm with crisp apple slices for a delightful snack or dessert.
Ingredients:
– 1 (15 oz) can Libby’s Pumpkin Puree
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together pumpkin puree, cream cheese, sugar, cinnamon, and vanilla extract until smooth.
3. Add heavy cream and stir until combined.
4. Pour the mixture into a 9-inch pie dish or small cast-iron skillet.
5. Bake for 25-30 minutes, or until the dip is set and slightly puffed.
6. Serve warm with apple slices, such as Granny Smith or Fuji.
Cooking Time: 25-30 minutes
Libby Pumpkin Cheesecake Truffles Rolled in Crushed Cookies
These bite-sized treats combine the flavors of pumpkin and cheesecake with a crunchy cookie coating, perfect for a seasonal dessert or snack.
Ingredients:
– 1 (16 oz) package cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tablespoon vanilla extract
– 1 1/2 cups graham cracker crumbs
– 1/4 cup crushed cookies (such as Oreos or chocolate sandwich cookies)
– Confectioners’ sugar, for dusting
Instructions:
1. In a medium bowl, beat the cream cheese until smooth.
2. Add the sugar, pumpkin puree, and vanilla extract; mix until combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Roll each ball in crushed cookies to coat.
5. Place the truffles on a baking sheet lined with parchment paper.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None
Libby Pumpkin Cheesecake Milkshake with Whipped Cream
Experience the perfect blend of fall flavors with this creamy and indulgent milkshake, featuring Libby Pumpkin puree and cheesecake mix.
Ingredients:
– 2 cups vanilla ice cream
– 1/4 cup Libby Pumpkin puree
– 1/4 cup cheesecake mix
– 1/2 cup milk
– 1 tablespoon honey
– Whipped cream (optional)
Instructions:
1. In a blender, combine ice cream, pumpkin puree, and cheesecake mix.
2. Blend until smooth and creamy.
3. Add milk and honey; blend until well combined.
4. Taste and adjust sweetness or consistency as needed.
5. Pour into glasses and top with whipped cream, if desired.
Cooking Time: None! Simply blend and serve.
Libby Pumpkin Cheesecake Bread Pudding
Elevate your fall celebrations with this creamy and comforting bread pudding infused with the warm flavors of pumpkin, cheesecake, and spices. Perfect for a cozy dinner party or family gathering.
Ingredients:
– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/2 cup Libby’s Pumpkin Puree
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1 tablespoon unsalted butter, melted
– Whipped cream and chopped nuts for serving (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together sugar, pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, and salt.
3. Add bread cubes and toss until evenly coated.
4. Pour mixture into a 9×13-inch baking dish.
5. Bake for 35-40 minutes or until puffed and golden brown.
6. While the pudding is still warm, mix in cream cheese and melted butter until smooth.
7. Serve warm, topped with whipped cream and chopped nuts if desired.
Cooking Time: 35-40 minutes
Libby Pumpkin Cheesecake Tart with Candied Pecans
Combine the warm spices of pumpkin season with the richness of cheesecake and the crunch of candied pecans for a perfect fall dessert. This tart is sure to be a hit at any gathering.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted butter
– 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 salt
– Candied pecans (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into a 9-inch tart pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, vanilla extract, and salt. Mix well.
4. Pour cheesecake mixture into the prepared crust.
5. Bake for 45-50 minutes or until set.
6. Allow to cool completely before serving.
Candied Pecans:
– 1/2 cup pecan halves
– 1/4 cup granulated sugar
– 1 tablespoon water
Combine sugar and water in a saucepan. Bring to boil, then reduce heat and simmer for 5 minutes. Add pecans and cook for an additional 3-5 minutes or until caramelized.
Summary
Get ready to indulge in a pumpkin-filled paradise! This article features 20 mouth-watering Libby Pumpkin Cheesecake recipes that will satisfy your sweet tooth. From classic cheesecakes with graham cracker crusts to no-bake bites with whipped cream, these creative concoctions showcase the versatility of pumpkin and cheesecake. Whether you’re looking for gluten-free, vegan, or just plain delicious options, there’s something here for everyone. So go ahead, get baking (or not!), and enjoy the ooey-gooey goodness!