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Baked Pumpkin Cheesecake

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Pecan

Bake this fall cheesecake outside on your grill to infuse it with one-of-a-kind wood-fired flavor.

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  • 4 Tablespoon butter

  • 2 Cup Cookie, crushed

  • 2 (8 oz) package cream cheese

  • 1 Pint sour cream

  • 2 eggs

  • 1 Cup Sugar

  • 1/2 Teaspoon vanilla extract

  • 1/2 Can (30 oz) pumpkin pie filling

  • 1 Cup whipped cream

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    : 450 ˚F

  • 2

    Melt butter in a large bowl. Take crushed cookies and mix with melted butter until the crumb mixture is coated and there is no liquid sitting in the bottom of the bowl. Press crumb mixture into a springform pan.

    • 4 Tablespoon butter

    • 2 Cup Cookie, crushed

  • 3

    Put the springform pan directly on the grill grate and bake the crust on High for 10 minutes with the lid closed. Remove from grill and set aside. Reduce the temperature of the grill to 325℉.

    : 450 ˚F

  • 4

    While grill is coming to temperature, mix cream cheese in a mixer until smooth. Once well mixed, add sugar and continue to mix. Once sugar is incorporated, add sour cream. Then 1/2 can of pumpkin filling, the vanilla, and eggs.

    : 325 ˚F

    • 2 (8 oz) package cream cheese

    • 1 Pint sour cream

    • 2 eggs

    • 1 Cup Sugar

    • 1/2 Teaspoon vanilla extract

    • 1/2 Can (30 oz) pumpkin pie filling

  • 5

    Once the mixture is combined and smooth, pour cheesecake mix over the pressed cookie crust. Lightly drop the pan onto the counter to even the batter and get rid of air bubbles.

  • 6

    Cook the cheesecake for 45-50 minutes. Once your cheesecake is done, place in the fridge for at least 8 hours.

    : 325 ˚F

  • 7

    Chef Tip: Bake your cheesecake the day before your event so it has time to rest.

  • 8

    Top with whipped cream. Slice and serve, enjoy!

    • 1 Cup whipped cream

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