Pumpkin Cheesecake Recipe (2024)

FAQs

Can I substitute pure pumpkin for pumpkin pie filling? ›

Yes, you can use pumpkin puree in place of pumpkin pie filling by adding some additional ingredients. You'll need to add sweetener, spices, and possibly a thickener (like eggs).

Thus, cheesecake is perishable. Even if your recipe is traditional in that you bake your cheesecake (no-bake recipes don't contain eggs), once it has had a chance to cool outside the oven (about an hour), it must go back in the fridge.

This recipe for Cheesecake Without a Springform Pan is decadent, creamy, and super easy. It is made without a springform pan, water bath, or crust. It can be made with a variety of household dishes. This variation can be used for a 9-inch square baker, 8-inch square baker, or 8-inch cake pan with 3-inch height.

It's time to loosen those waistbands because Costco's beloved pumpkin cheesecake is officially back. The dessert has garnered quite the following since it first hit shelves, and for good reason: it's enormous, affordable, and absolutely decadent.

Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours.

Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture. Speaking of slicing…

You want to be sure you set up your pan by spraying the sides with non-stick baking spray and lining the bottom of the pan with parchment paper before you ever even begin making the crust. It also helps if your cheesecake has crust that isn't soggy from your water bath leaking.

Why do we wrap a springform pan in foil before baking the cheesecake? ›

Wrapping the two-part springform pan in foil is insurance to keep water from getting in. Even if the cheesecake isn't baked in water, the pans have been known to get warped or slightly bent, which can let them leak. Wrapping the pan is easier than cleaning the oven.

However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size. Also, a two-piece tube pan with a removable inner core has the potential to leak.

Costco's nearly 5-pound pumpkin cheesecake was priced at $17.99 last year, but the current price has yet to be released online for 2023.

According to David and Susan, it's those "efficiency improvements" as well as Costco's ability to buy ingredients in bulk (and we mean bulk) that help keep the cost low. The price of the pumpkin pie has not gone up since 1990 (when it was raised $1), despite rising costs.

Mini Pumpkin Cheesecakes are a fun hand-held dessert and snack that you can bring to any gathering. To start, preheat your oven to 350°F.

Canned pumpkin is simply cooked pumpkin. To substitute fresh pumpkin, all you do is cook your pumpkin and scoop out 15 ounces (about two cups) of pumpkin flesh. You open it up and scoop out the seeds (which can themselves be roasted for a tasty snack).

Yes, as long as the canned pumpkin you buy is 100% pumpkin. Then, it's the same thing as pumpkin puree. Don't dare buy pumpkin pie filling and try to pass it off as pumpkin puree or canned pumpkin in recipes. It's full of sugar and spices and other mysterious ingredients, and it will not end well.

Fresh Pumpkin Puree

Fresh pumpkin is the ideal alternative for recipes that call for solid-pack canned pumpkin. To make pumpkin puree, first make sure you're grabbing the right kind of pumpkin. Look for pumpkins labeled as pie, sugar pie or baking pumpkins (regular carving pumpkins don't fit the bill here!).

You may use all sorts of pumpkins and squashes (a Cucurbita moschata or Cucurbita pepo may be called either, depending on variety) to make a pie. The Halloween types may not be the best choice: they tend to be stringy, not very sweet, and sometimes over treated with pesticides.