Pumpkin cheesecake bars recipe (2024)

FAQs

Is pumpkin cheesecake at Costco? ›

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.

Pumpkin Bar Ingredients

Here's what you'll need to add to your grocery list: For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt. For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar.

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.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

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

Mini Pumpkin Cheesecakes are a fun hand-held dessert and snack that you can bring to any gathering.

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.

Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.

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.

If you open up a pumpkin, you would see all kinds of different things inside. Some people call all this gooey stuff the pumpkin's “brains” or its “guts.” Lydia Tymon. There's the meaty orange flesh, sticky pulp, lots of seeds, and, of course, all those little strings.

Is canned pumpkin the same as pumpkin puree? ›

Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

Don't overbake your cake.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.

When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.

The filling needs proper chilling, a minimum of four hours but preferably overnight, to set into sliceable sections. Freezing the cheesecake results in a too-hard-to-enjoy crust and filling. Try this: The cheesecake should be shiny and firm to the touch when set.

Generally speaking they only take 8–12 hours to set in the fridge, so making it the night before is always preferable. I can hardly think of a situation where you'd need a no bake cheesecake in the next couple of hours. However when setting the base I would recommend using the freezer.