A classic cheesecake recipe with pure pumpkin, swirled into the top layer, then grilled to perfection.
I love both cheesecake and pumpkin desserts, so combining the two only feels natural. I know pumpkin is hit or miss for people and you either love it or you don't. If you don't I urge you to give this cheesecake a try, and it might just change your mind!
I've never been a huge fan of fancy cheesecakes. If you were to take me to the Cheesecake Factory, out of all 30 flavors, I always go for a simple fruit swirl. I love a classic cheesecake with just a little something on top, which is why I love the subtle flavors in this recipe. Some pumpkin cheesecakes have pumpkin mixed into the cheesecake batter, but this one is just a light swirl on top, so you still get those classic flavors with a little hint of fall in there.
What Else Can I Add?
This cheesecake is delicious and simple to make, despite what you may be thinking. Top it with some whipped cream, and you're good to go!
If you want to get creative, try these fun ideas:
- Add some spices to the pumpkin, such as cinnamon, nutmeg, or clove.
- Swap out the classic honey graham crackers for cinnamon graham crackers or ginger snap cookies.
- Add chopped nuts to the crust or sprinkle on top before serving.
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.
You Might Also Like
No Bake Cranberry Cheesecake Balls
Cherry Cheese Crescent Pastries
Grilled Pumpkin Swirl Cheesecake
- 1 c + 2 tbsp sugar divided
- 1 ½ c graham cracker crumbs
- 6 tbsp melted butter
- ½ c pure pumpkin
- 1 c sour cream
- ½ tbsp vanilla
- 3 - 8 oz packages of cream cheese softened
- 3 eggs large
- 2 tbsp flour
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.
Leave a Reply