costco pumpkin cheesecake recipe

Written BySheba G Updated On
costco pumpkin cheesecake recipe
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The Best costco pumpkin cheesecake recipe

I’ve always been a fan of seasonal desserts, and the Costco pumpkin cheesecake recipe is one of my favorites. It’s a classic dessert that never goes out of style, and its warm, spiced flavors are perfect for the fall season.

I first tried this recipe when I was a teenager, and it quickly became a staple in our household. My family loves it, and it’s always a hit at family gatherings.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it a great option for busy home cooks like myself. One of the key techniques to making this cheesecake successful is the use of a water bath to ensure even cooking and prevent cracking.

This technique may seem intimidating at first, but trust me, it’s worth the extra effort. The result is a beautifully set cheesecake with a creamy texture and a deep, rich flavor that’s sure to impress your loved ones.

I’ve also found that this recipe lends itself well to customization – feel free to add your own favorite spices or mix-ins to make it your own. Over the years, I’ve tweaked this recipe to suit my family’s tastes, and I’m excited to share it with you now.

Costco Pumpkin Cheesecake

Costco Pumpkin Cheesecake

4.6 from 771 votes

A rich and creamy pumpkin cheesecake inspired by the popular Costco dessert, with a buttery graham cracker crust and smooth pumpkin filling. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time1 hr 20 mins
Resting Time0 mins
Total Time1 hr 40 mins
Servings: 12Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Graham Cracker Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Pumpkin Cheesecake Filling

4 8-oz packages cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons vanilla extract
4 large eggs
1 1/2 cups canned pumpkin puree

For the Whipped Cream Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 325°F.
2Grease a 9-inch springform pan and set it aside.
3In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
4Mix well until the crumbs are evenly moistened.
5Press the mixture into the bottom of the prepared springform pan, creating an even layer.
6Bake for 7 minutes, then remove from the oven and set aside to cool.
7In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
8Gradually add the granulated sugar, pumpkin pie spice, and vanilla extract, mixing until well combined.
9Add the eggs, one at a time, mixing well after each addition.
10Stir in the pumpkin puree until the filling is smooth and well combined.
11Pour the filling over the cooled crust in the springform pan.
12Wrap the pan in aluminum foil and place it in a larger baking dish.
13Fill the larger dish with hot water until it reaches about halfway up the sides of the springform pan.
14This is a water bath, and it helps to cook the cheesecake evenly and prevent cracks.
15Bake for 70 to 80 minutes, or until the edges are set and the center still jiggles slightly.
16Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for an additional 60 minutes.
17This gradual cooling helps to prevent cracking.
18Remove the cheesecake from the oven and let it cool to room temperature.
19Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set completely.
20While the cheesecake is chilling, prepare the whipped cream topping.
21In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
22Spread the whipped cream evenly over the top of the chilled cheesecake.
23Slice and serve, garnish with a sprinkle of cinnamon or a drizzle of caramel sauce if desired.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 155mg🧂Sodium: 500mg🌾Total Carbs: 45g🥦Dietary Fiber: 1.5g🍬Sugars: 35g🥩Protein: 6g

📝Notes

Tips: Ensure the cream cheese is at room temperature for a smooth filling. For a smoother texture, you can strain the pumpkin puree before using it. Avoid overmixing the batter to prevent incorporating too much air, which can cause cracks.

This Costco pumpkin cheesecake recipe has become a staple in our household over the years – not only does it taste amazing but also serves well for special occasions like holidays or family gatherings. When stored properly in an airtight container at room temperature or refrigerated if needed ,this dessert remains fresh for up to five days or can be frozen for longer storage options .

Reheating individual slices by microwaving them briefly can help restore their original texture while serving suggestions include topping with whipped cream , caramel sauce ,or even chopped nuts . Overall ,this beloved dessert continues to bring people together through its rich flavors.

❓ Frequently Asked Questions About Costco Pumpkin Cheesecake

1. What is the Costco pumpkin cheesecake recipe?

The Costco pumpkin cheesecake recipe is a delicious dessert made with a graham cracker crust, a creamy pumpkin cheesecake filling, and a whipped cream topping. The cheesecake filling is made with pumpkin puree, cream cheese, and spices. The whipped cream topping is made with heavy cream, powdered sugar, and vanilla extract. The cheesecake is garnished with caramel sauce and pecans.

2. What is the water bath technique?

The water bath technique is used to bake the cheesecake in a pan of hot water. This helps to keep the cheesecake moist and creamy. The water bath also helps to prevent the cheesecake from cracking. To make a water bath, wrap the bottom of the springform pan with aluminum foil. Place the springform pan in a larger baking pan. Pour hot water into the larger baking pan, being careful not to get any water on the cheesecake. Bake the cheesecake in the preheated oven.

3. What are the health benefits of pumpkin?

Pumpkin is a great source of vitamins and minerals. It provides vitamin A, which is important for vision and immune function. Pumpkin also provides fiber, which is important for digestive health. Pumpkin is also a good source of potassium, which is important for heart health. Pumpkin is also a good source of antioxidants, which are important for overall health.

4. What are the health benefits of cream cheese?

Cream cheese is a good source of protein and calcium, which are important for bone health. Cream cheese is also a good source of vitamin A, which is important for vision and immune function. Cream cheese is also a good source of riboflavin, which is important for energy production. Cream cheese is also a good source of phosphorus, which is important for bone health.

5. How do I store leftover pumpkin cheesecake?

To store leftover pumpkin cheesecake, cover the cheesecake with plastic wrap and refrigerate. The cheesecake will keep in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months. To freeze the cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. Place the wrapped cheesecake in a freezer-safe container or bag. When ready to serve, thaw the cheesecake in the refrigerator overnight.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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