Grilled Pumpkin Swirl Cheesecake
A classic cheesecake recipe, with pure pumpkin swirled into the top layer, then grilled to perfection.
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.