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Creamy pumpkin cheesecake with graham cracker crust and whipped cream topping styled like Costco pumpkin cheesecake
Vicky Sharma

Pumpkin Cheesecake Costco Copycat Recipe

This rich and creamy pumpkin cheesecake Costco copycat recipe features a smooth spiced filling and buttery graham cracker crust, perfect for fall and holiday desserts.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
For the Filling
  • 3 8 oz blocks of cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup sour cream
Optional Topping
  • Whipped cream
  • Ground cinnamon for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Hand or stand mixer
  • Roasting pan
  • Aluminum foil

Method
 

Step 1: Prepare the Crust
  1. Preheat oven to 325°F (163°C).
    Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
    Bake for 8–10 minutes and let cool.
Step 2: Make the Filling
  1. Beat cream cheese until smooth. Add sugar and mix until creamy.
    Add pumpkin puree, vanilla, and spices. Mix gently.
    Add eggs one at a time, mixing slowly after each addition. Stir in sour cream.
    pumpkin cheesecake filling mixture
Step 3: Assemble
  1. Pour filling over the cooled crust. Tap pan gently to remove air bubbles.
    pouring cheesecake batter into the crust
Step 4: Water Bath
  1. Wrap the pan with foil and place it in a roasting pan. Add hot water halfway up the sides.
    cheesecake water bath setup
Step 5: Bake
  1. Bake at 325°F (163°C) for 60–70 minutes. The centre should slightly jiggle.
    Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
    pumpkin cheesecake baking in the oven
Step 6: Chill
  1. Refrigerate for at least 4 hours or overnight before serving.
    pumpkin cheesecake chilling in the fridge

Notes

  • For best flavor, chill overnight.
  • Slice using a warm knife for clean cuts.
  • Add whipped cream just before serving.