Go Back
–+ servings
Slice of pumpkin swirl cheesecake on a white plate with rest of cheesecake in background

How To Make Pumpkin Swirl Cheesecake On The Grill

If you don't want to heat the kitchen or maybe the power is out, lean how to make pumpkin swirl cheesecake on the grill!
Print Pin
Course: Dessert
Cuisine: American
Keyword: pumpkin swirl, cheesecake on the grill, grilled cheesecake
Prep Time: 15 minutes
Cook Time: 2 hours
Chill Time: 6 hours
Total Time: 8 hours 15 minutes
Servings: 8

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.