Ingredients
Crust:
- 2 Cups Gingersnaps, crushed
- ¼ Cup Dark Brown Sugar
- 1 Stick Melted Butter
- 1 Tbsp Smoked Salt
Filling:
- 3ea 8oz. Pk. Cream Cheese
- 1 Can 15 oz. Pumpkin Puree
- 4 Eggs, Whole
- 1 Egg Yolk
- ¼ Cup Sour Cream
- 1 ½ Cups Granulated Cane Sugar
- 2 Tbsp All Purpose Flour
- 2 Tbsp Vanilla Paste
- 2 Tsp Pumpkin Pie Spice
Topping:
- 1 Tbsp Hickory Smoked Salt
Grill & Cooking Supplies
- Traeger® Pellet Grill
- Traeger® Reserve Pellets
- 9″ Springform Pan
How to Make Pumpkin Cheesecake on a Traeger® Pellet Grill
Step 1 Preheat your grill
Make sure your pellet hopper is full before you begin. Set your Traeger® grill to 325 degrees, hit ENTER, then hit IGNITE. Allow the grill to preheat while you prep ingredients.
Step 2 Prepare the crust
In a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, sugar, and smoked salt. Mix well until all the butter is absorbed by the crumbs. Spray the bottom and sides of your pan using a Baker’s non-stick cooking spray. Press this mixture into the bottom of a 9” Springform pan, or into a 13” cake pan (to make bars).
Step 3 Prepare the filling
In a large mixing bowl, add the Cream cheese and allow it to soften for 20 minutes. Using a hand mixer with paddles, beat the cream cheese until smooth. Add in the pumpkin puree, eggs, egg yolks, sour cream, cane sugar, flour, and vanilla paste or extract. Beat the mixture until it is smooth.
Step 4 Pour the filling over the crust
Pour the cheesecake batter into the pan, over the gingersnap crust. Allow the batter to settle before cooking. Tap out any air bubbles.
Step 5 Cook the cheesecake
Place the cheesecake in the Traeger, on the left side of the rack, and cook for 45 minutes. Check the cheesecake and continue to cook in 10-minute increments until done, approximately 60-75 minutes. The cheesecake should have a firm center, with a slight amount of wiggle.
Step 6 Rest the cheesecake
Use heat-proof gloves to remove the cheesecake from the grill. Once the cheesecake is set, carefully remove from the grill and allow to cool on the counter for 15 minutes. Top with the 1 Tbsp of smoked salt.
Step 7 Serving the cheesecake
Place the cheesecake in the fridge and allow it to cool for a minimum of 4 hours, or overnight. Serve the cheesecake well chilled.
