Grilled Pumpkin Swirl Cheesecake
A classic cheesecake elevated with a swirl of pure pumpkin on the top layer and grilled to perfection for a subtly smoky flavor. This dessert is perfect for fall gatherings or anytime you crave a twist on traditional cheesecake.
Table of Contents
Chef’s Tips
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy cheesecake batter.
- Water Bath on the Grill: The pan of water helps regulate the heat and prevents the cheesecake from cracking during grilling.
- Swirl Technique: Use a butter knife to create gentle swirls for a beautiful marbled effect. Avoid over-swirling to keep the distinct pumpkin design.
- Chill Time: For the best texture and flavor, allow the cheesecake to chill for at least 6 hours or overnight before slicing.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (or substitute cinnamon graham crackers for extra flavor)
- 6 tablespoons melted butter
- 2 tablespoons sugar
Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- ½ tablespoon vanilla extract
- 3 large eggs
- ½ cup pure pumpkin (canned or homemade)
- Optional: ½ teaspoon cinnamon, ¼ teaspoon nutmeg, or clove (for pumpkin mixture)
Substitutions
- Crust Options: Swap graham crackers with ginger snap cookies for a spiced base.
- Pumpkin: Use sweet potato puree for a similar flavor profile.
- Sweetener: Replace sugar with a sugar substitute for a lower-calorie option.
Instructions
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Line a 9-inch springform pan with parchment paper. Press the crumb mixture into the bottom of the pan and slightly up the sides. Set aside.
- Prepare the Grill:
- Preheat your grill to 275°F. Place a heat-proof pan or aluminum tray filled with water on the grill grates to create a water bath.
- Make the Cheesecake Filling:
- In a stand mixer or large bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the sour cream, vanilla, and flour, mixing until fully incorporated.
- Beat in the eggs one at a time, mixing just until combined. Avoid overmixing to prevent cracks.
- Create the Pumpkin Swirl:
- Pour the cheesecake batter over the prepared crust.
- Drop spoonfuls of pumpkin puree on top of the batter. Use a butter knife to gently swirl the pumpkin into the cheesecake for a marbled effect.
- Grill the Cheesecake:
- Place the cheesecake pan on the grill over the water bath. Close the grill lid and cook for 2 hours, or until the edges are set and the center jiggles slightly when shaken.
- Cool and Chill:
- Remove the cheesecake from the grill and run a butter knife along the edges to loosen it from the pan.
- Let the cheesecake cool to room temperature on the counter, then refrigerate for at least 6 hours or overnight.
- Serve and Enjoy:
- Carefully release the cheesecake from the springform pan. Slice and serve chilled. Top with whipped cream or additional spices if desired.
FAQs
My family used to grill pies on camping trips, and this recipe is reminiscent of chilly fall nights sitting around the fire. Grilling the cheesecake gives it this unique and ever so slightly smokey taste. It adds something extra, but trust me, it won’t be overpowering. Grilling also cooks the cheesecake evenly and adds a nice browning to the top. However, if you don’t have a grill feel free to make this in the oven instead.
Yes! Preheat your oven to 325°F and bake the cheesecake in a water bath for 60-70 minutes, or until the edges are set and the center is slightly wobbly.
It’s best to use pure pumpkin puree for this recipe to control the sweetness and spices. If you use pumpkin pie filling, adjust the sugar and spices accordingly.
Using room-temperature ingredients, avoiding overmixing, and using a water bath during cooking help prevent cracks. Running a knife along the edges while cooling also reduces the risk.
Store the cheesecake in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.
This Grilled Pumpkin Swirl Cheesecake brings a cozy fall twist to a timeless dessert. The subtle smoky flavor from grilling makes it a unique centerpiece for any gathering!
Grilled Pumpkin Swirl Cheesecake
Ingredients
- 1 c + 2 tbsp sugar divided
- 1 1/2 c graham cracker crumbs
- 6 tbsp melted butter
- 1/2 c pure pumpkin
- 1 c sour cream
- 1/2 tbsp vanilla
- 3 – 8 oz packages of cream cheese softened
- 3 eggs large
- 2 tbsp flour
Instructions
For the Crust:
- Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter together in a medium bowl, until well combined.
- Line a 9-inch springform pan with parchment paper to make it easier to pop the cheesecake out of the pan
- Dump the crumb mixture into the pan, and use your hands to pack it down, and bring it slightly up the sides of the pan.
Filling & Cooking
- Preheat your grill to 275 degrees.
- In a mixing bowl or stand mixer, beat the cream cheese and 1 cup of sugar until smooth and fluffy.
- Add the vanilla, salt, flour, and sour cream. Mix until well combined.
- Add in the eggs and beat until fully mixed, making sure not to over mix.
- Pour the cheesecake batter over the graham cracker crust.
- Add spoonfuls of pumpkin on top of the batter, then use a butter knife to make swirls slightly into the cheesecake mixture.
- Place a heat-proof pan or aluminum pan of water on the grill, then set the cheesecake pan on top of that.
- Close the grill and cook the cheesecake for 2 hours.
- Remove the cheesecake from the grill. Run a butter knife along the edges, so loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.
- Allow the cheesecake cool to room temperature on the counter. Then refrigerate and chill for at least 6 hours or overnight before slicing and serving.
Nutrition values are estimates, for exact values consult a nutritionist.
