By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.24 | Oreo Cookies |
4 Tablespoon | butter |
4 Ounce | Chocolate, Bittersweet |
1 1/2 Pound | cream cheese |
1 Cup | sugar |
1 1/2 Tablespoon | corn starch |
4 | eggs |
1 Teaspoon | vanilla extract |
2 Cup | Pumpkin, canned |
1/2 Teaspoon | ground cinnamon |
1/2 Teaspoon | ground nutmeg |
Pinch | ground cloves |
1
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
00:15
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.
350 ˚F / 177 ˚C
01:30
10
Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold, enjoy!
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