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Frequently Asked Questions
What does the Pumpkin Cheesecake taste like? Warm, creamy, and deeply spiced with a genuine pumpkin flavor that comes from real roasted pumpkins — not canned puree. The buttery graham cracker crust adds a subtle crunch and sweetness that complements the filling without competing with it. It tastes like the best parts of pumpkin pie, elevated.
Where do the pumpkins come from? Chef Jared sources pumpkins locally from Half Moon Bay, California — just a short drive down the coast from the Nash Bakes kitchen in San Mateo. Each pumpkin is roasted and pureed fresh by hand, which is why the flavor is noticeably different from anything made with canned pumpkin.
How many people does it serve? The 6-inch cheesecake serves approximately 6 to 8 people — perfect for a Thanksgiving table, fall dinner party, or a seasonal treat to share with the household.
How do I defrost it? Transfer from the freezer to the fridge the night before serving, or leave it out at room temperature for 2 to 3 hours. The overnight fridge method gives the best texture and cleanest slices.
How far in advance should I order? As early as possible — the Pumpkin Cheesecake is a seasonal special and availability is limited. For Thanksgiving orders in particular, we strongly recommend ordering at least a week ahead. Contact Chef Jared directly for larger or event orders.
Does it contain gluten? Yes — the graham cracker crust contains gluten. For allergen questions, contact Chef Jared at jared@nashbakesit.com before ordering.
What makes this different from a store-bought pumpkin cheesecake? Most pumpkin desserts start with canned puree. This one starts with a locally grown Half Moon Bay pumpkin that Chef Jared roasts and purees himself. Combined with over 28 years of fine-dining pastry experience and a small-batch approach, the difference in flavor and quality is something you'll notice from the very first bite.
