Ingredients
Crust
- 3 cups crushed graham crackers, ginger snaps, or a combo!
- 8 tbsp. butter, melted
- 1/3 cup granulated sugar*
Cheesecake Filling
- 1 ½ lbs. cream cheese, room temperature
- 1 cup plus 3 tbsp. granulated sugar*
- 8 oz. sour cream OR plain Greek yogurt
- 8 oz. pumpkin puree (check out our smoked pumpkin recipe!)**
- 3 large eggs
- ½ tbsp. pure vanilla extract
- ¼ tsp salt
- 2 tbsp. all-purpose flour***
- 1 tbsp Pumpkin Pie Spice
Smoking wood chunk options: Maple, cherry, oak, pecan, or a combo of them is best for a subtle some flavor.
* You can use monk fruit sweetener instead for a sugar-free version! Did you know monk fruit is a 1:1 replacement? Meaning when you use it in sugars place, the same amount goes in the recipe, so no need to break out the calculator for tricky conversions!
** Is pumpkin not your thing, not in stock, or something you’re allergic to? No problem, you can roast sweet potatoes, blend them smooth with 2 tbsp. to ¼ cup of your favorite dairy (or non) product OR oil and use 8 oz. of the sweet potato puree instead.
***Have no fear gluten-free friends, you can sub the all-purpose flour for Bob’s Red Mill gluten free flour, oat flour or fine almond flour.
Instructions
Crust
- Add the graham crackers/ginger snaps and sugar into a food processor and pulse until it is a crumb consistency. If you do not have a food processor, place the graham crackers/ginger snaps into a baggie and crush them with a rolling pin or meat mallet.
- Pour in the melted butter, pulsing until combined. It should be a wet sand consistency.
- Take the bottom out of the springform pan and place it onto a piece of parchment paper. Next, use a knife and cut out a piece just large enough to line the pan.
- Reassemble the springform pan, spray it with non-stick oil, and place the parchment on the bottom. This will make it easy to remove the cheesecake from the pan without ruining the crust.
- Press the crust mixture into the pan evenly.
- Bake at 325 F for 10 minutes.
- Allow crust to cool prior to filling.
Cheesecake Batter
- Place the cream cheese, sugar, salt, sour cream, ,vanilla extract, salt, pumpkin puree, and and pumpkin pie spice in a large bowl or in a food processor. Mix until it is smooth and creamy.
- Use a rubber spatula and scrape the sides and bottom of the bowl, then stir in the pumpkin.
- Combine the eggs to the mixture one at a time; this is important to get the perfect fluffy texture.
- Fold in the flour.
- Pour the batter into the springform/crust.
- Using heavy duty foil, cover the bottom of the pan, being sure to have no cracks so water cannot break through.
- The key to a perfectly smooth cheesecake is cooking in a water bath, without one the top browns and cracks. Place the pan for your water bath on the grill, put your cheesecake in the center, and then slowly pour the water in, being sure to not get any into the cheesecake or it will not set properly.
- Bake at 300 F for 60 minutes on your smoker on the indirect side (see instructions below on how to set up direct and indirect zones on the grill for baking).
- Remove the cheesecake and water bath from the grill and allow it to sit on the counter for 30 minutes to an hour to slowly drop in temperature.
- Cool for at least three hours, but ideally overnight.
- Serve with whipped cream and enjoy!
Notes
This recipe can be made in the oven but it will not have the smoky flavor!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: desserts, cheesecake, baked goods, pumpkin cheesecake
- Method: baked, smoked
- Cuisine: American