Traeger Pumpkin Cheesecake Recipe

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Watch as Ace's Grilling Expert, Chef Jason, learns from Traeger Ambassador Diva Q the best way to make a cheesecake on a Traeger!

Traeger Pumpkin Cheesecake Recipe


Print Recipe for Pumpkin Cheesecake

PREP TIME:  20-30 minutes                        COOKING TIME:  65-75 MINUTES                            REST TIME:  4 Hours


Ingredient

Qty

Measure

Notes

**** CRUST ****

 

 

 

Gingersnaps, Crushed

2

Cups

We like Stauffers

Sugar, Dark Brown

¼

Cup

 

Butter, Melted

1

Stick

We like Challenge Brand

Salt, Smoked

2

Tbsp

 

**** FILLING ****

 

 

 

Cream Cheese

3ea

8 oz Pkgs

We like Challenge Brand

Pumpkin, Puree (prepared)

1

Ea

15 oz Can

Eggs, Whole

4

Ea

 

Eggs, YOLK ONLY

1

Ea

 

Sour Cream

¼

Cup

 

Sugar, Cane Granulated

1 ½

Cup

 

Flour, All Purpose

2

Tbsp

 

Vanilla, Paste

2

Tbsp

 

Pumpkin Pie Spice

2

Tsp

 

**** TOPPING ****

 

 

 

Salt, Hickory Smoked

1

Tbsp

 


  1. FOR THE CRUST:
    • In a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, sugar and smoked salt. Mix well until all butter is absorbed by the crumbs
    • Spray the bottom and sides of your pan using a Bakers non stick cooking spray
    • Press this mixture into the bottom of a 9” Springform pan, or into a 13” cake pan (to make bars)
  2. FOR THE FILLING:
    • In a large mixing bowl, add the Cream cheese and allow to soften for 20 minutes
    • Using a hand mixer with paddles, beat the cream cheese until smooth
    • Add: Pumpkin Puree, eggs, egg yolks, sour cream, cane sugar, flour and vanilla paste or extract
    • Beat until smooth
  3. Spray the springform pan with Bakers Pan Spray, be sure to spray the sides and bottom
  4. Pour the cheesecake batter into the pan, over the gingersnap crust
  5. Allow the batter to settle
  6. Place 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. Approx 60-75 minutes
  7. Cheesecake should have a firm center, with a slight amount of wiggle.
  8. Once the cheesecake is set, carefully remove from the oven and allow to cool on the counter for 15 minutes. Top with the 1 Tbsp of smoked salt
  9. Place in the fridge and allow to cool for Min of 4 hours. Serve well chilled.
 

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Published: 3/5/2020