Pumpkin Cheesecake
This is a great, traditional cheesecake recipe that is baked on the Traeger. Give it a try-- your Traeger is an excellent convection oven and you'll be so pleased with the results of this cook!
Equipment
- Traeger grill
- 9-inch springform pan
- stand mixer
Ingredients
Crust
- ½ cup graham cracker crumbs
- ½ cup gingersnap cookie crumbs
- 1 tbsp white sugar
- ¼ cup melted butter
Filling
- 2 packages cream cheese at room temperature 8 ounces each
- ¾ cup white sugar
- 2 eggs
- 1 can pumpkin 14 oz
- 2 tbsp cinnamon
- ¼ tsp salt
Topping
- 1½ cups sour cream
- 2 tbsp brown sugar
- 1 tsp vanilla
Instructions
- Preheat Traeger to 350° F (176° C). In a small bowl, combine cookie crumbs, sugar and melted butter. Press into a springform pan and refrigerate while you make the filling.
- Make the filling by beating cream cheese and sugar until well-blended, and then stirring in eggs, pumpkin, salt and cinnamon. Beat until smooth.
- Pour filling into chilled crust and place in the center of your preheated grill. Bake for 50 minutes until filling is set and no longer jiggles. While it bakes, combine the sour cream, brown sugar and vanilla and blend well.
- Carefully remove pan from Traeger and pour sour cream topping over cooked filling. Smooth with a spoon and return to the grill for 5 more minutes. Remove from grill, cool slightly and refrigerate at least 2 hours before serving.
Notes
If you're not a pumpkin fan, you can omit the pumpkin from this recipe and you'll end up with a tasty plain cheesecake!