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Start the Traeger on Smoke, lid open, until fire is established (about 5-10 minutes). Turn the grill to High and preheat, with the lid closed (about 10-15 minutes).
Melt butter in a large bowl. Take crushed cookies and mix with melted butter until the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press crumb mixture into a spring form pan.
Put the spring form pan directly on the the grill grate and bake the crust on High for 10 minutes with the lid closed. Remove from grill and set aside. Turn the grill down to 325 degrees F.
While grill is coming to temperature, mix cream cheese in a mixer until smooth. Once well mixed, add sugar and continue to mix. Once sugar is incorporated, add sour cream. Then 1/2 can of pumpkin filling, the vanilla and eggs.
Once mixture is combined and smooth, pour cheesecake mix over the pressed cookie crust. Lightly drop the pan onto the counter to even the batter and get rid of air bubbles.
Cook the cheesecake at 325 degrees F for 45-50 minutes. Once your cheesecake is done, place in the fridge for at least 8 hours.
Chef Tip: Bake your cheesecake the day before your event so it has time to rest.
Top with whipped cream. Slice and serve, enjoy!