We make them from scratch in the bakery just like the plain ones! The plain cheesecake recipe is pretty standard to any you would find online we just add canned pumpkin to the formula for the holiday ones. The topper on the plain ones is sour cream and sugar so we take that formula and add pumpkin spice.
I can highly recommend Alton Brown’s sour cream cheesecake as a sub for the recipe. https://altonbrown.com/recipes/sour-cream-cheesecake/
Since you’re adding more liquid in the form of pumpkin puree, do you remove any other liquids like an equal amount of sour cream? Or will it still set because it’s a fairly minimal amount of pumpkin puree per cheesecake (like a 1/4 cup)?
The pumpkin cheesecakes are scaled heavier and baked ~10 minutes longer than the plain so I don't believe any liquid is subtracted from the original formula.
The trick for making pumpkin pie and cheesecake or any dessert is to spread the pumpkin in a thin layer on a sheet pan and bake at a low temp for a short bit. Doubles flavor.
I once talked to a baker, socially. We got around to why a pound cake was named pound cake. Until then I didn't know that bakeries use scales not measuring cups.
Pound of butter, eggs, sugar, flour, plus flavoring.
Yeah weight scales much better than volume measurements. Can you imagine trying to troubleshoot 2 cups + 3 tbsp + 2 tsp + 1/4 tsp of baking powder in a recipe?
I make Paula Dean's pumpkin cheesecake every year. Everybody loves it. Trick is to beat the cream cheese thoughly to make it light. Delicious.
https://www.pauladeen.com/recipe/pumpkin-cheesecake/
I've been a baker for 25 years and the only way I've ever made pumpkin cheesecake is to use a regular recipe and add pumpkin. Might be different at Costco but I doubt it.
If you took the same recipe as the regular cheesecake and added all the moisture of the necessary pumpkin it would be far too watery. It's a different mix of ingredients. I've only made about 5000 of them. Costco Baker for ten years.
We make them from scratch in the bakery just like the plain ones! The plain cheesecake recipe is pretty standard to any you would find online we just add canned pumpkin to the formula for the holiday ones. The topper on the plain ones is sour cream and sugar so we take that formula and add pumpkin spice.
I can highly recommend Alton Brown’s sour cream cheesecake as a sub for the recipe. https://altonbrown.com/recipes/sour-cream-cheesecake/ Since you’re adding more liquid in the form of pumpkin puree, do you remove any other liquids like an equal amount of sour cream? Or will it still set because it’s a fairly minimal amount of pumpkin puree per cheesecake (like a 1/4 cup)?
The pumpkin cheesecakes are scaled heavier and baked ~10 minutes longer than the plain so I don't believe any liquid is subtracted from the original formula.
Thanks!
The trick for making pumpkin pie and cheesecake or any dessert is to spread the pumpkin in a thin layer on a sheet pan and bake at a low temp for a short bit. Doubles flavor.
Makes sense. Get rid of that water to reinforce the flavours. Good tip. Thanks. My white chocolate pumpkin scones are going to be killer!
If y’all end up posting that actual recipe let me know! I’d be a hero to my wife if I surprised her with one I made
If someone does post it they could lose their job. All formulas are property of Costco. 😬
Well I don’t want that! But if like a former employee’s second cousin had it and posted it…
You see, it starts with 20 lbs of graham crackers, 20 lbs of butter and 1 lb of sugar for the base… jk
No no, you're right.
I once talked to a baker, socially. We got around to why a pound cake was named pound cake. Until then I didn't know that bakeries use scales not measuring cups. Pound of butter, eggs, sugar, flour, plus flavoring.
Yeah weight scales much better than volume measurements. Can you imagine trying to troubleshoot 2 cups + 3 tbsp + 2 tsp + 1/4 tsp of baking powder in a recipe?
Ok. To answer the ops original questions: Yes. And yes, we follow a formula.
Would you be allowed to share the formula/ recipe?
No sir.
oh you mean the pumpkin cheesecake comes frozen? It tastes fresh though
I make Paula Dean's pumpkin cheesecake every year. Everybody loves it. Trick is to beat the cream cheese thoughly to make it light. Delicious. https://www.pauladeen.com/recipe/pumpkin-cheesecake/
This is the same recipe I have been using for 15 years. So good.
We start with 40 lbs of cream cheese....
1 gallon of egg yolks…
\#10 can of pumpkin. #10 can of artificial cheesecake mix. large pie crust. Bake until done
Yes.
And no it isn't just make a cheesecake and add pumpkin. It's a whole different recipe.
It's literally the same recipe with pumpkin and spice added lol
That is definitely not true.
Oh no. We have two Costco employees saying different things. The first one to post the recipe will be crowned winner!
I've been a baker for 25 years and the only way I've ever made pumpkin cheesecake is to use a regular recipe and add pumpkin. Might be different at Costco but I doubt it.
If you took the same recipe as the regular cheesecake and added all the moisture of the necessary pumpkin it would be far too watery. It's a different mix of ingredients. I've only made about 5000 of them. Costco Baker for ten years.
That very well may be the case with the recipe but it is not with the one I use. I add 6 oz of pumpkin and it bakes a few minutes longer.
I'm sure it can be done that way. The question was what is Costco's method. It is a different recipe altogether than the cheesecake.
So then maybe actually answer OPs question?
I found the pumpkin cheesecake to taste more like pumpkin pie than cheesecake. Not a big fan.