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.
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|4 Ounce||bittersweet chocolate, finely chopped|
|1 1/2 Pound||cream cheese|
|1 1/2 Tablespoon||cornstarch|
|1 Teaspoon||vanilla extract|
|2 Cup||Pumpkin, canned|
|1/2 Teaspoon||ground cinnamon|
|1/2 Teaspoon||ground nutmeg|
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
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.
24 Oreo Cookies
4 Tablespoon butter
Place bittersweet chocolate in a container and microwave for 10 seconds to soften. Mix with a spoon to finish melting and reserve.
4 Ounce bittersweet chocolate, finely chopped
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.
1 1/2 Pound cream cheese
1 Cup Sugar
1 1/2 Tablespoon cornstarch
1 Teaspoon vanilla extract
Mix 1/3 of the cheesecake mix to the chocolate.
To the other 2/3 of the cheesecake mix, add pumpkin, cinnamon, nutmeg, and clove. Mix well.
2 Cup Pumpkin, canned
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
Pinch ground cloves
Pour half of the pumpkin cheesecake batter onto the Oreo crust.
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.
Bake in the Traeger on a water bath for approximately 90 minutes.
350 ˚F / 177 ˚C
Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold, enjoy!
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