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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 Hr
30 Min

Pellets

Pecan
Yields: 6 Servings

Ingredients

main
24 Oreo Cookies
4 Tablespoonbutter
4 Ouncebittersweet chocolate, finely chopped
1 1/2 Poundcream cheese
1 Cupsugar
1 1/2 Tablespooncornstarch
4 eggs
1 Teaspoonvanilla extract
2 CupPumpkin, canned
1/2 Teaspoonground cinnamon
1/2 Teaspoonground nutmeg
Pinchground cloves
Units of Measurement:

Steps

  • Step 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • Step 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.

    Ingredients
    • 24  Oreo Cookies

    • 4 Tablespoon butter

  • Step 3

    Place bittersweet chocolate in a container and microwave for 10 seconds to soften. Mix with a spoon to finish melting and reserve.

    Ingredients
    • 4 Ounce bittersweet chocolate, finely chopped

  • Step 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.

    Ingredients
    • 1 1/2 Pound cream cheese

    • 1 Cup sugar

    • 1 1/2 Tablespoon cornstarch

    • 4  eggs

    • 1 Teaspoon vanilla extract

  • Step 5

    Mix 1/3 of the cheesecake mix to the chocolate.

  • Step 6

    To the other 2/3 of the cheesecake mix, add pumpkin, cinnamon, nutmeg, and clove. Mix well.

    Ingredients
    • 2 Cup Pumpkin, canned

    • 1/2 Teaspoon ground cinnamon

    • 1/2 Teaspoon ground nutmeg

    • Pinch ground cloves

  • Step 7

    Pour half of the pumpkin cheesecake batter onto the Oreo crust.

  • Step 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.

  • Step 9

    Bake in the Traeger on a water bath for approximately 90 minutes.

    01:30

    350 ˚F / 177 ˚C

  • Step 10

    Let the cheesecake rest and cool down. Take to the freezer for a couple hours before unmolding. Serve cold, enjoy!

My Notes


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