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Baked Pumpkin Cheesecake With Chocolate Cookie Crust

Traeger Kitchen


Baked Pumpkin Cheesecake With Chocolate Cookie Crust

Prep Time

30 Minutes

Cook Time

1 Hours

Effort
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Pellets

Maple

If you're looking for creamy, decadent and down-right delicious, this recipe will become your new favorite. Rich, homemade pumpkin cheesecake with a chocolate cookie crust and a hardened chocolate exterior tasty enough to satisfy any sweet tooth.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill350˚
    • 2

      To make cookie crust: In the bowl of a food processor, add Oreos, melted butter and pulse until well combined. Transfer to a pie dish and press Oreo mixture to form a crust.
    • 3

      Place bittersweet chocolate in a container and microwave for 10 seconds to soften. Mix with a spoon to finish melting and reserve.
    • 4

      In the bowl of a stand mixer, add cream cheese. With the paddle attachment on medium speed, mix cream cheese until smooth. Add sugar and cornstarch and mix well. Add eggs one at a time until well mixed. Add vanilla.
    • 5

      Mix 1/3 of the cheesecake mix to the chocolate.
    • 6

      To the other 2/3 of the cheesecake mix, add pumpkin, cinnamon, nutmeg, and clove. Mix well.
    • 7

      Pour half of the pumpkin cheesecake batter onto the Oreo crust.
    • 8

      Pour the chocolate mixture on top. Pour the other half of the pumpkin on top of the chocolate. With a butter knife, make a few swirls. Don’t overdo.
    • 9

      Bake in the Traeger on a water bath for approximately 90 minutes.
      Grill Icon
      Grill350˚
    • 10

      Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold, enjoy!

    Cooking Notes

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