costco pumpkin cheesecake recipe

Written ByJenny Smyth Posted on
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The Best costco pumpkin cheesecake recipe

I’m so excited to share my Costco pumpkin cheesecake recipe with you all today! I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The combination of the creamy cheesecake, the sweetness of the pumpkin, and the crunch of the graham cracker crust is just perfect. I love that this recipe is easy to make and requires no special equipment, making it perfect for a weeknight dessert or a special occasion like Thanksgiving.

My kids are always asking for seconds (or thirds, or fourths…) when I serve this cheesecake, and I know yours will love it just as much as mine do.

In fact, I’ve even started making it for my friends who have dietary restrictions, as it’s gluten-free and can easily be adapted to be dairy-free as well. This recipe has become a staple in our household, and I’m sure it will become one in yours too.

The best part? It’s incredibly easy to make ahead of time and freeze for later use, which makes it perfect for busy families like mine.

Costco Pumpkin Cheesecake

4.9 from 1133 votes

A creamy and delicious pumpkin cheesecake inspired by Costco’s popular dessert. This recipe captures the perfect blend of pumpkin and spice in a rich cheesecake filling.

Prep Time30 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

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

For the Cheesecake Filling

4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1 cup canned pumpkin puree
4 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg

For the Topping

1 cup sour cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
3Mix well until the crumbs are evenly moistened.
4Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
5Bake for 7 minutes, then remove from the oven and set aside to cool.
6In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
7Gradually add the granulated sugar, mixing until well combined.
8Add the pumpkin puree and mix until fully incorporated.
9Beat in the eggs, one at a time, ensuring each egg is well mixed before adding the next.
10Stir in the vanilla extract, cinnamon, ginger, cloves, and nutmeg until the batter is smooth.
11Pour the cheesecake filling over the cooled crust in the springform pan.
12Smooth the top with a spatula.
13Place the springform pan on a baking sheet and carefully pour hot water into the baking sheet, creating a water bath that comes about halfway up the sides of the pan.
14This helps to cook the cheesecake evenly and prevents cracking.
15Bake for 60 to 70 minutes, or until the edges are set and the center still jiggles slightly.
16Turn off the oven, crack the door open about an inch, and let the cheesecake cool in the oven for an additional 60 minutes.
17After the cooling period, remove the cheesecake from the oven and let it cool completely on a wire rack.
18Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to set.
19While the cheesecake is chilling, prepare the topping.
20In a small bowl, combine the sour cream, powdered sugar, and vanilla extract.
21Mix until smooth.
22Spread the topping evenly over the chilled cheesecake.
23Slice and serve the cheesecake, garnishing with whipped cream or additional spices if desired.

🔧Equipment

Mixing bowls
Electric mixer
9-inch springform pan
Oven
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 145mg🧂Sodium: 450mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 7g

📝Notes

Tips: Ensure all ingredients are at room temperature to prevent lumps in the batter. Use a water bath to prevent cracking and ensure even cooking.

Watch Video Of How Costco Pumpkin Cheesecake Works

This Costco pumpkin cheesecake recipe is a true classic that never fails to impress. Not only is it deliciously flavorful and richly textured, but it’s also incredibly easy to make ahead of time and freeze for later use.

Whether you’re serving it at a family gathering or just need a quick dessert solution for your busy weeknights, this recipe is sure to become a staple in your household. And with its adaptability to various dietary needs, everyone can enjoy this tasty treat together!

❓ Frequently Asked Questions About Costco Pumpkin Cheesecake

Q: What is the origin of this Costco pumpkin cheesecake recipe?

This recipe originated from Costco’s bakery department, where they would sell these delicious cheesecakes during the fall season.

Q: What type of cheese is used in this recipe?

The recipe calls for cream cheese, which gives the cheesecake its rich and creamy texture.

Q: Can I use a different type of milk in this recipe?

Yes, you can use any type of milk you prefer, such as almond milk or soy milk, if you’re looking for a dairy-free option.

Q: How long does it take to bake this cheesecake?

The baking time is approximately 45-50 minutes, or until the edges are set and the center is just slightly jiggly.

Q: Can I make this recipe in a smaller size?

Yes, you can easily halve the recipe to make a smaller cheesecake that serves 8-10 people.

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