Costco Pumpkin Cheesecake Copycat Recipe

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For the Crust:

  • 12 oz crispy gingersnap cookies, see notes

  • ½ cup salted butter, melted

For the Cheesecake:

  • 32 oz cream cheese, whole/plain, softened to melted

  • 1 ¾ cups white sugar

  • 3 whole eggs, large, room temperature

  • 15 oz pure pumpkin puree

  • 1 cup heavy whipping cream

  • 2 teaspoons vanilla extract

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

  • ¼ teaspoon ground cloves

Instructions

  • Preheat oven to 350F, with rack in center.

  • Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.

  • Lightly grease the bottom of 10-inch springform pan, or line it with parchment paper cut to fit bottom diameter. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.

  • Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.

  • Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.

  • Place cheesecake pan on a foil-lined baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.

  • Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven – I let it cool in cracked oven even longer, until it is almost room temp. Place on wire rack and let cheesecake cool to room temp – this gradual baking method prevents cracking/sinking on top.

  • Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.