Love it? Share it!

This Libby’s pumpkin cheesecake recipe is a creamy, delectable treat to serve around the Thanksgiving holiday. If you’re looking for a spin off from your traditional pumpkin pie, look no further.

With two flavors out of one recipe, both the Libby’s pumpkin cheesecake with Keebler crust, and the chocolate pumpkin cheesecake with homemade graham cracker crust, aim to please every sweet-tooth at your next gathering. 

This recipe makes two pumpkin cheesecakes at once:

1. Traditional Libby’s Pumpkin Cheesecake with store bought crust
2. Chocolate Pumpkin Cheesecake with homemade graham cracker crust

Enjoy two pumpkin cheese cake recipes in one!

Post may contain affiliate links for your convenience.

Is LIBBY’S PUMPKIN Cheesecake Easy to Make?

Cheesecake is assumed to be a tricky recipe to master. I can attest to that, as I’ve had times when I tried to make a new cheesecake recipe and either the edges burn, or the middle sags and cracks.

But I want to put your mind at ease! This recipe is far from difficult. So-long-as you follow the instructions, you will not mess this up! 

This recipe involves simple ingredients with the majority being cream cheese. 

HOW TO MAKE LIBBY’S PUMPKIN CHEESECAKE

The first thing you will want to do is preheat your oven to 350°F.

The crust for the chocolate cheesecake is homemade, and will need to bake for roughly 10-12 minutes.

You will fully cool the crust prior to pouring into the springform pan. So if you plan to make the chocolate version, you’ll want to make this crust first. 

Pumpkin Cheesecake INGREDIENTS

For the Homemade Crust

• 1 package of graham cracker crumbs
• 5 tablespoons melted salted butter
• 1/4 cup brown sugar

To Make the Traditional Pumpkin Cheesecake

• Keebler Graham Cracker Ready-Made Crust (for the regular pumpkin cheesecake)

For the Cheesecake Filling (Makes two cheesecakes)

• 4 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs
• 1 15 oz. can Libby’s pure pumpkin puree
• 1/3 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 tablespoon pumpkin pie spice

Additional Ingredients For the Chocolate Cheesecake

• 1/4 cup unsweetened cocoa powder (for chocolate pumpkin cheesecake)
• 1 cup semi-sweet chocolate chips (optional for chocolate pumpkin cheesecake)

CHocolate Cheesecake: MAKING homemade GRAHAM CRACKER CRUST

Take one package of honey graham crackers and slowly crumble into crumbs using your hands while the crackers are still contained in the wrapper. I would do this over a bowl just in case the package breaks open during this step. 

Once it is all crumbled, pour into the bowl and add in ¼ cup brown sugar and 5 tbsp of melted butter.

Mix together and transfer to your greased springform pan. Press down into the bottom of the pan creating the crust layer.

Bake for 10-12 minutes at 350°F. Once baking is complete, set aside to cool while you make the cheesecake filling. 

MAKING CHEESECAKE FILLING for both Cheesecakes

In the bowl of your KitchenAid mixer, use your paddle attachment and whip together four 8oz. packages of cream cheese, along with the granulated sugar and brown sugar until fluffy.

Then add in the eggs, Libby’s canned pumpkin puree, vanilla extract, and the heavy cream, mixing and scraping down the sides of the bowl until fully combined. 

Pour half of the batter into the store-bought Keebler pie crust for the first cheesecake.

The other half of the batter should remain in your mixing bowl. Then add to your mixing bowl ¼ cup of unsweetened cocoa powder and mix again until fully combined.

You can also add in 1 cup of semi-sweet chocolate chips if you would like! Then pour this newly created chocolate pumpkin cheesecake filling into the springform pan with your homemade crust. 

BAKING CHEESECAKE WITH A WATER BATH

Using the stove or an electric teapot, bring 6 cups of water to a boil.

Use a 10” round metal cake pan and pour the boiling water halfway inside of it. Place the Keebler pumpkin cheesecake inside of it.

If the sizes are correct, it should rest perfectly on the rim of the metal cake pan. 

Place both the Keebler crust Libby’s pumpkin cheesecake and the chocolate pumpkin cheese cake in the oven. Bake for 1 hour. 

After baking for 1 hour, turn your oven off and let the cheesecakes rest inside the cooling oven for about 30 minutes.

Remove both from the oven and carefully remove the Keebler crust cheesecake from the water bath pan and place on a cooling rack to cool completely. 

Once both cheesecakes are completely cooled, place them into the refrigerator for 4-6 hours before slicing. 

CHEESECAKE WITHOUT WATER BATH

Some of you might be wondering, Do I need to to bake cheesecake in a water bath? 

For the chocolate pumpkin cheesecake, I did not use a water bath.

You certainly could, however the spring-form pan might allow for some water to seep inside the pan.

So if you would like to use a water bath for this cheesecake as well, I would use another round cake pan or tin pie dish to submerge into another pan filled with boiled water. 

The boiling water bath is mostly for the cheesecake to bake without cracking on the top. I found that although there were a couple of cracks in the top of the chocolate cheesecake, the consistency was not affected in any way.  

If the water bath sounds too complex to tackle, you can even make the regular pumpkin cheesecake without water bath baking and it will be just fine. However, just plan on seeing some cracks on the top. 

Personally I like both the smooth look of cheesecake baked in a water bath, and the look of the cracks of a cheesecake baked without a water bath.

HOW TO SERVE LIBBY’S PUMPKIN CHEESECAKE

I love to serve cheesecake, of any kind, with a dollop of whipped cream. But in addition to whipped cream, I specifically serve the chocolate pumpkin cheesecake with a drizzle of hot caramel sauce. 

The chocolate pumpkin cheesecake tastes a little less sweet than the regular pumpkin cheesecake, due to the added unsweetened cocoa powder, which steals from the sugar. By adding a drizzle of the caramel sauce it adds a pinch more sweetness in every bite. 

If you’re hosting your family, or someone you really want to impress, you could have some additional fine graham cracker crumbs that you could sprinkle on top as added garnish. 

Go all in with the toppings in this order: Slice of Libby’s pumpkin cheesecake, caramel drizzle, whipped cream topped with graham cracker crumbs.

Now, that will be one eye pleasing and delicious dessert! 

HOW TO STORE CHEESECAKE

Homemade cheesecake can be stored in an airtight container or tightly wrapped pie dish for up to 5 days in the refrigerator, and up to 2 months if frozen. 

To thaw a frozen cheesecake, simply take it out the day before you plan to serve it and place it in your refrigerator. 

You’ll Also Enjoy…

I really hope you enjoy this recipe! What is your favorite Thanksgiving dessert? I’d love to know if you give this a try.

Which version was your favorite?

And if you’re looking for more dessert recipes to try, make sure to check these out next.

• The Best Gluten Free Apple Tart
• Crumb Topping Pear Pie
• Coconut Pecan Chocolate German Pie

You can also visit my recipe archives here.

Thanks for stopping by the blog today! Make sure to subscribe to get my Grace Notes directly to your inbox and to access all my insider perks. You can also follow along daily on Instagram and weekly on YouTube!

~Sarah