Pumpkin Cheesecake Recipe (2024)

FAQs

What is the difference between canned pumpkin and canned pumpkin pie filling? ›

Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste.

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.

The texture of the cheesecake is fluffy and soft, but dense enough to feel substantial. There's sufficient pumpkin taste to be distinct, but not so much that it turns into a pumpkin pie. I think the pumpkin provides some additional fudgey moisture, overall. It's only lightly sweet, which I prefer.

You can also freeze your pumpkin cheesecake (after it's cooled as indicated in the recipe) for several months. I like to cut mine into slices and wrap and freeze them individually.

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

At room temperature, cheesecake can sit out for up to 4 hours. This is because the room temperature is usually around 70 degrees Fahrenheit, which is the ideal temperature for cheesecake. However, if the room temperature exceeds 90 degrees Fahrenheit, it's best to refrigerate the cheesecake after 2 hours.

Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight. Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan.

This is a “Kirkland Signature” (store brand) bakery item.

What is the best cheesecake flavor? ›

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.

"Next level, I tell ya." Several Costco members have also said the pumpkin cheesecake freezes well, so if you spot it in your local store, you could easily pick up a second one to keep in your freezer, just in case you start craving a taste of fall long after the season ends.

You can absolutely freeze cheesecake, whether whole or in slices. The fresher it is when you freeze it, the better the results will be. Denser types of cheesecake, like New York-style, are less prone to separation when frozen, unlike lighter, whipped cheesecakes.

There is a big moisture difference between brands (especially Libby's and Farmer's Market). If your baking recipe is using an entire can of pumpkin, you will see a noticeable difference in the end texture, which can have your baked goods turn out too dry or too wet.

Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.

The Best Overall: Libby's 100% Pure Canned Pumpkin

There is a reason that Libby's 100% Pure Pumpkin has been the go-to brand for so many people for so long.