Pumpkin Cheesecake Recipe (2024)

FAQs

Can I freeze homemade pumpkin cheesecake? ›

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.

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.

Pumpkin puree is featured prominently in the cheesecake batter, rather than merely spices. 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.

Baking temperature determines the texture

Cheesecake is a custard, and custards can overcook easily. Overbaked cheesecake will crack and the texture will be dry and gritty.

A cheesecake that is not cooked properly is too liquid, will sink and will simply not maintain its shape. To achieve the soft, smooth, and melting-in-your-mouth taste that cheesecakes are renowned for, it's necessary to learn a few techniques and discover what's the best cheese for your cheesecake.

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.

Storing cheesecake properly will ensure its intended texture and flavor remain intact so every bite is as delicious as the first. Since most cheesecakes contain a lot of dairy, the dessert must be kept in the refrigerator.

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.

I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

Why add sour cream to cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Method 1: Give it a Jiggle

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

The Costco item # is 30719. This is a “Kirkland Signature” (store brand) bakery item.

Costco's Pumpkin Cheesecake Is Back for a Limited Time

Fans are stoked; this is the one dessert they “think about all year.” One user wrote, “It is the best item in the bakery,” while another said it's perfect without being too sweet.

Doneness Test

Unlike with a standard cake, it is not recommended that you poke a cheesecake with a toothpick to see if it is done. In fact, a cheesecake is done before it looks done. The edges should be set, but the center will still be soft. Give the pan a little jiggle; the center few inches should still move a bit.

The Cheesecake Wobble Test

To check the doneness, open the oven door and give the pan a gentle but firm rap with a spoon to see if it wobbles. How jiggly should the cheesecake be? Well, it should wobble just slightly (you can see in our video). An underbaked cheesecake will ripple and jiggle noticeably.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

the cheesecake is done when it has a slight wobble in the middle. let chill overnight .