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Baked Pumpkin Cheesecake With Chocolate Cookie Crust

Baked Pumpkin Cheesecake With Chocolate Cookie Crust

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

30 Min

Cook Time

1 Hrs
30 Min




Number of People Serving


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Units of Measurement:
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


  • 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


  • 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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