When it comes to making pumpkin cheesecake, using fresh pumpkins isn’t necessarily the best option. u003cbr/u003eu003cbr/u003eFresh pumpkin purée contains more liquid than canned, which can have an effect on the final product - making it harder to achieve a thick and custard-like consistency.u003cbr/u003eu003cbr/u003eIf you’re looking for a perfectly smooth and silky filling that sets up perfectly, then canned pumpkin purée is definitely your best bet. u003cbr/u003eu003cbr/u003eIt’s easy to find in most grocery stores these days and is already cooked down, so you don't have to worry about the extra liquid content.