How To Make Pumpkin Swirl Cheesecake On The Grill
Wanting a baked cheesecake but don’t want to heat up the kitchen? Learn how to make pumpkin swirl cheesecake on the grill.
Not only is knowing how to make pumpkin swirl cheesecake on the grill is great for not heating up the kitchen, but it also comes in handy when the power is out.
You can also bake this cheesecake in the oven if you like. However, you may have to adjust the cookie time.
If you like this recipe here are a few others to check out.
- Smoked Cheesecake With Caramel And Sea Salt (cooked in a smoker)
- Pumpkin Fluff No Bake Keto Cheesecake Recipe
- Pumpkin Swirl Mini Cheesecake
Servings: 8
Prep time: 15 minutes
Cook time: 2 hours
Chill Time: 6+ hours
Pumpkin Swirl Cheesecake On The Grill Ingredients:
- 1 Cup Sour Cream
- 1/2 Tbsp Vanilla
- 24 oz Cream Cheese, softened
- 1 Cup Sugar
- 1 1/2 Cups Graham Crackers, crushed into crumbs
- 6 Tbsp Butter, melted
- 1/2 cup Pumpkin Pie Filling
- 3 Large Eggs
- 2 Tbsp Flour
- 2 Tbsp Brown Sugar
How To Make Pumpkin Swirl Cheesecake On The Grill
Mix graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar together in a medium bowl, until well combined.
Next, line bottom of 9-inch springform cheesecake pan with parchment paper. This step is optional but it makes it easier to pop the cheesecake out of the pan.
Now dump the graham cracker mixture into the pan. Use your hands or the end of a glass to pack down the crumb mixture into the bottom of the pan. Also, bring it slightly up the side of the pan.
Set aside.
Cheesecake Filling & Cooking:
Preheat the grill to 275 degrees F.
In a large bowl with an electric mixer or stand mixer, beat 1 cup of sugar and the cream cheese until smooth and well combined.
Add the sour cream, vanilla, salt, and flour. Mix until fully combined.
Add in the eggs and beat at medium speed until fully mixed. Make sure not to over-mix.
Pour the cheesecake batter over the graham cracker crust.
Add spoonfuls of pumpkin on top of the cheesecake batter, then use a butter knife to make swirls slightly into the cheesecake mixture. Make sure the knife does not cut into the crust.
Place a heat-proof pan or aluminum pan of water on the grill, then set the cheesecake pan on top of the water bath pan. If you have a cheesecake pan that leaks, you will want to wrap the bottom of the pan with aluminum foil before placing it in the water.
Close the grill and cook the cheesecake for 2 hours.
Remove the cheesecake from the grill. Run a frosting knife or butter knife along the sides of the springform pan. This loosens the cheesecake from the pan and helps to prevent cracking as the cheesecake sets.
Allow the cheesecake cool to room temperature on the counter. After the cheesecake cools cover it with plastic wrap and move it to the refrigerator and chill for at least 6 hours or overnight before slicing and serving.
Cheesecake On The Grill Frequently Asked Questions:
Q. What type of grill can this cheesecake be made on?
A. Pretty much any type of girl that has consistent temperatures. Such as gas grills, Traeger grill, pellet grill, or even in a smoker.
Q. Dose cooking a cheesecake on the grill give it a smoke flavor?
A. Yes, there is a slight smoke flavor to the cheesecake. But it is amazing!!
Q. Can you add toppings to this cheesecake?
A. Absalootly!! Some of the best toppings are whipped cream or homemade caramel sauce.
Q. What is the best way to crush the crackers for the crust?
A. You can either put them into a ziploc bag and crush them with a rolling pin. Or my favorite is to put them into a food processor and crush them that way.
Q. How should this cheesecake be stored?
A. Leftover cheesecake should be wrapped well or placed in an air-tight container and stored in the fridge.
Q. Which is better a cheesecake cooked on the grill or in a smoker?
A. They both cook about the same. So it depends on your taste and availability. While they both give a slightly smoky taste to the cheesecake the smoker gives a little more smoke taste than the grill.
How To Make Pumpkin Swirl Cheesecake On The Grill
Ingredients
Crust Ingredients:
- 2 Tbsp Brown Sugar
- 1 1/2 Cups Graham Cracker Crumbs
- 6 Tbsp Butter melted
Cheesecake Filling:
- 1 Cup Sour Cream
- 1/2 Tbsp Vanilla
- 24 oz Cream Cheese softened
- 1 Cup Sugar
- 1/2 Cup Pumpkin Pie Filling
- 3 Large Eggs
- 2 Tbsp Flour
Instructions
Crust:
- Mix graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar together in a medium bowl, until well combined.
- Next, line bottom of 9-inch springform cheesecake pan with parchment paper. This step is optional but it makes it easier to pop the cheesecake out of the pan.
- Now dump the graham cracker mixture into the pan. Use your hands or the end of a glass to pack down the crumb mixture into the bottom of the pan. Also, bring it slightly up the side of the pan.
- Set aside.
Cheesecake Filling & Cooking:
- Preheat the grill to 275 degrees F.
- In a large bowl with an electric mixer or stand mixer, beat 1 cup of sugar and the cream cheese until smooth and well combined.
- Add the sour cream, vanilla, salt, and flour. Mix until fully combined.
- Add in the eggs and beat at medium speed until fully mixed. Make sure not to over-mix.
- Pour the cheesecake batter over the graham cracker crust.
- Add spoonfuls of pumpkin on top of the cheesecake batter, then use a butter knife to make swirls slightly into the cheesecake mixture. Make sure the knife does not cut into the crust.
- Place a heat-proof pan or aluminum pan of water on the grill, then set the cheesecake pan on top of the water bath pan. If you have a cheesecake pan that leaks, you will want to wrap the bottom of the pan with aluminum foil before placing it in the water.
- Close the grill and cook the cheesecake for 2 hours.
- Remove the cheesecake from the grill. Run a frosting knife or butter knife along the sides of the springform pan. This loosens the cheesecake from the pan and helps to prevent cracking as the cheesecake sets.
- Allow the cheesecake cool to room temperature on the counter. After the cheesecake cools cover it with plastic wrap and move it to the refrigerator and chill for at least 6 hours or overnight before slicing and serving.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
