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Pumpkin Cheesecake
Recipe Yield: Six 9-inch cheesecakes

A Luscious Creamy New York Style Cream Cheese Cake
24  oz.  Graham cracker
1  cup  Granulated Sugar
1 1/2  cups  Butter, unslated melted
3  lbs 5 oz.  Cream cheese, softened
2  qts.  Granulated Sugar
2 1/2  cups  Light brown sugar
1  No. 10 can  Libby's® Pumpkin
5  oz.  Cornstarch
3  Tbsp.  Cinnamon, ground
1  Tbsp.  Nutmeg, ground
3 1/4  cups  Eggs, Fluid
1 1/4  qt.  Nestle® Carnation® Evaporated Milk
2 1/4  qt.  Sour Cream
2  Tbsp.  Vanilla extract
1  oz  Orange sections (optional)
  • 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.
  • In a mixer, beat cream cheese, sugar and brown sugar 5 minutes until smooth, using a flat beater.
  • Add Pumpkin, cornstarch, cinnamon and nutmeg. Mix until blended.
  • Gradually add eggs and Evaporated Milk. Mix on low speed 1 minute.
  • Place 3 lb. filling in each pan.
  • Bake as follows: Convention oven - 300 degrees F. 50-60 minutes or Conventional oven - 350 Degrees F. 55-65 minutes. DO NOT OVERBAKE.
  • 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.
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