Pumpkin Cheesecake 
Yield: 6 (9 inch) cheesecakes (3 lb. 12 oz. each) 
Servings: 72 (6 oz.) servings 


Ingredient Weight Measure 
Crust 
Graham cracker crumbs 1 lb. 8 oz. (1 qt. 1-2/3 cups )
Sugar, granulated 8 oz. (1 cup) 
Butter, melted 12 oz. (1-1/2 cups)
 
Filling 
Cream cheese, softened 3 lb. 8 oz. (1 qt. 2-3/4 cups) 
Sugar, granulated 3 lb. 8 oz. (2 qt.) 
Light brown sugar 1 lb. (2-1/2 cups)
LIBBY'S® 100% SOLID-PACK PUMPKIN 6 lb. 10 oz. 1 (No. 10) can 
Cornstarch 5 oz. (1 cup 1-1/2 Tbsp. )
Cinnamon, ground 3 Tbsp. 
Nutmeg, ground 1 Tbsp. 
Eggs, fluid 1 lb. 12 oz. (3-1/4 cups) 
CARNATION® EVAPORATED MILK 1-1/4 qt. 

Topping 
Sour cream 4 lb. 9 oz. ( 2-1/4 qt.) 
Vanilla extract 2 Tbsp. 
Orange sections, (optional) as needed 


1. In a large bowl, combine graham cracker crumbs, sugar and butter. 
Mix well. Place 1 cup of crumb mixture into each of six 9-inch cheesecake pans.
 Press crumbs to sides and bottom of pans. 
2. In a mixer, beat cream cheese, sugar and brown sugar 5 minutes until smooth,
 using a flat beater. 
3. Add Pumpkin, cornstarch, cinnamon and nutmeg. Mix until blended. 
4. Gradually add eggs and Evaporated Milk. Mix on low speed 1 minute. 
5. Place 3 lb. filling in each pan. 
6. Bake as follows: 
Convection oven - 300ºF 50-60 minutes or 
Conventional oven - 350ºF 55-65 minutes. 
DO NOT OVERBAKE. 
7. In a small bowl, combine sour cream and vanilla. Spread 1-1/2 cups of topping
 on each cake. Bake an additional 5 minutes. Cool. 
8. Before serving garnish with orange sections (optional). 



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