The Right Blend Blog

A Wicked Good Recipe to Celebrate Fall Y’all!

The weather is finally cooling down and fall has officially settled in here in Liberty County which means pumpkins! Pumpkin flavored anything is a must during this time of year so we asked our local baker and friend, Judi Mills (owner of Southern Sweets Café & Bakery), if she had a recipe using pumpkin she would share to help us celebrate. She had a well-loved recipe for pumpkin cheesecake, which you will find below, and just in time to help us celebrate National Pumpkin Cheesecake Day as well which is Sunday, October 21. Happy baking and Happy National Pumpkin Cheesecake Day!





1 sleeve of graham crackers

3 Tbsp. sugar

½ tsp cinnamon

1 stick butter melted



15 oz. can pumpkin

3 Eight ounce packages of cream cheese

3 eggs

1 & 1/3 cup sugar

1 Tbsp. corn starch

1 Tbsp. vanilla

½ cup sour cream



Preheat oven to 350°

For Crust:

  1. Melt the butter.
  2. Crush graham crackers
  3. Mix in cinnamon and sugar in with crushed graham crackers.
  4. Combine melted butter with crushed graham crackers mixture.
  5. Press into pan and place into the freezer for 1 hour.

For Filling:

  1. Beat cream cheese.
  2. Add in eggs and sugar, mix until smooth.
  3. Add in pumpkin.
  4. Add sour cream, vanilla and corn starch.

Pour filling into crust and bake for 1 hour. Let cool completely and then refrigerate for at least one hour before serving.





Recipe provided by Judi Mills.



Catie Fanucci, Creative & Content Coordinator for the Liberty County CVB


The Right Blend Blog is written by two different authors employed by the Liberty County Chamber/CVB. As we are able, we rotate weeks and each writes about our individual experiences, opinions and let our writing reflect our personalities and creativity. All content provided on The Right Blend blog is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

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