Costco Pumpkin Cheesecake Recipe

This Costco Pumpkin Cheesecake Recipe is a rich and creamy recipe, which is made with a spiced graham cracker crust and a smooth pumpkin filling. It’s the perfect make-ahead dessert for Thanksgiving, ready in about 2 hours and 25 minutes, plus chilling time.

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Costco Pumpkin Cheesecake Recipe Ingredients

For the crust:

• 9 graham crackers
• 5 tablespoons butter, melted, plus more for brushing the pan
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

For the filling:

• 1 (15-ounce) can pumpkin purée
• 1 1/3 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon Salt
• 1 1/2 pounds (3 8-oz packages) cream cheese, cut into chunks and softened
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 5 eggs, at room temperature
• 1 cup heavy cream

How To Make Costco Pumpkin Cheesecake

1. Prepare Oven and Pan: Preheat oven to 325°F. Tightly wrap the outside of a 9-inch springform pan in two layers of heavy-duty aluminum foil. Place a dish towel in the bottom of a large, heavy roasting pan.
2. Make the Crust: In a food processor, finely crush the graham crackers. In a medium bowl, combine the crumbs with melted butter, sugar, cinnamon, ginger, and cloves. Press the mixture firmly and evenly into the bottom of the springform pan.
3. Bake the Crust: Bake the crust for 10 to 15 minutes, until lightly browned. Place the pan on top of the dish towel inside the roasting pan. Bring a kettle of water to a boil for the water bath.
4. Prepare the Filling: Pat the pumpkin puree dry between several layers of paper towel to remove excess moisture. In a small bowl, whisk together the sugar and all the spices for the filling.
5. Mix the Cheesecake: In a stand mixer, beat the softened cream cheese on medium-low speed until smooth. Add the sugar and spice mixture in two batches, beating until incorporated. Add the pumpkin, lemon juice, and vanilla and mix until combined.
6. Add Eggs and Cream: Add the eggs one at a time, mixing on low speed just until each is incorporated. Beat in the heavy cream until just combined. Do not overmix.
7. Bake in Water Bath: Brush the inside of the springform pan with melted butter. Pour the filling into the crust. Place the roasting pan on the oven rack and carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
8. Bake and Cool: Bake for about 1 ½ hours, until the cheesecake center reaches 150°F or is just set with a slight jiggle. Turn off the oven and let the cheesecake cool in the roasting pan for 45 minutes, then transfer it to a wire rack to cool completely.
9. Chill Thoroughly: Wrap the completely cooled cheesecake in plastic wrap and refrigerate for at least 3 hours, or preferably overnight, until cold and firm.
10. Unmold and Serve: To unmold, run a knife around the inside edge. You can also wrap a hot, damp towel around the outside of the pan for a minute to help it release. Carefully remove the sides of the pan and serve.

Recipe Tips

• How do I prevent my cheesecake from cracking? There are three key steps: use room temperature ingredients (especially cream cheese and eggs), do not over-beat the batter once the eggs are added, and let the cheesecake cool down slowly. The water bath is also essential for this.
• Why do I need a water bath? A water bath (or “bain-marie”) creates a steamy, humid environment in the oven. This allows the cheesecake to bake gently and evenly, which is the number one secret to preventing cracks and ensuring a creamy, smooth texture.
• How do I know when the cheesecake is perfectly baked? The key is the slight jiggle in the very center. The edges of the cheesecake should be set and firm, but the center (about 2-3 inches wide) should still wobble slightly like gelatin. It will continue to set from the residual heat as it cools.
• Why pat the pumpkin puree dry? Canned pumpkin contains a lot of water. Patting it dry with paper towels removes this excess moisture, which results in a richer pumpkin flavor and a creamier, denser cheesecake filling.

What To Serve With Pumpkin Cheesecake

This rich and decadent dessert is a showstopper on its own, but it’s even more delicious with:

• A generous dollop of sweetened whipped cream.
• A drizzle of caramel sauce.
• A sprinkle of toasted pecans.
• A hot cup of coffee or an espresso.

How To Store Pumpkin Cheesecake

Store: The cheesecake must be stored in the refrigerator. Cover it loosely with plastic wrap or place it in a cake carrier. It will keep well for up to 4 days.

Pumpkin Cheesecake Nutrition Facts

• Calories: 409kcal
• Protein: 6g
• Fat: 30g
• Carbohydrates: 31g
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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