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To create a rich, decadent pumpkin cheesecake it involves using sugar, eggs, a graham crust, and cream cheese to create a smooth creamy filling. This fall you could attempt to make this delicious dessert using your Traeger grill to gratify your family and friends’ sweet tooth, best served with ice cream.
Ingredients
Units Scale
- 2 cups of your choice of crushed cookies, graham crackers, ginger, or Oreo, whichever one your heart desires
- 4 tablespoons of butter
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream
- 8 oz cream cheese
- 1 pint of sour cream
- 2 can (30 0z)pumpkin pie filling (or you could just parboil and blend your own)
- 2 eggs
- Pecan pellets
Instructions
- Set the temperature to preheat at 450 ˚F with the lid closed for 15 minutes.
- Crush the cookies and mix them with melted butter. Then press the mixture into a springform pan to create the crust.
- Next, place the pan on the grill and bake the crust for 10 minutes with the lid closed. Take the springform pan odd the grill and set it aside. Then drop the temperature to 325℉.
- In the meantime, mix the cream cheese until smooth, then add the sugar and sour cream and finally the pumpkin filling, eggs, and vanilla. Mix until well combined.
- Pour the cheesecake mix over the cookie crust, and tap the springform pan on the counter to remove any air pockets.
- Then, cook for 45-50 minutes. Depending on your grill it may need to cook for an extra 5-10 minutes. Remove from the grill and place it in the fridge for a minimum of 8 hours.
- For best results bake your cheesecake the day before. Best served with ice cream, whipped cream, or your preferred choice of topping, fruit can be added as a topping too, drizzle with caramel or creamed liquor.
- Prep Time: 8 hours
- Cook Time: 1 hour