Grilled Pumpkin Cheesecake Recipe

Discover how to make a creamy, perfectly grilled pumpkin cheesecake on your Blackstone grill. A unique outdoor cooking adventure for fall entertaining.

🎃 The Ultimate Grilled Pumpkin Cheesecake: A Backyard Twist on Fall’s Favorite Dessert

Move over, traditional ovens… your Blackstone grill is about to become your new favorite dessert-making companion.

And besides, a Holiday Turkey dinner wouldn’t be complete without some sort of pumpkin dessert.

When autumn’s crisp air mingles with the warmth of your grill, something special happens.

This Grilled Pumpkin Cheesecake brings together the cozy flavors of fall with the unique charm of outdoor cooking.

As a dessert lover, I’ve spent countless hours perfecting this recipe, and let me tell you…it’s a game-changer.

The gentle, heat of the grill creates a texture that’s impossibly creamy, while adding a subtle hint of smokiness that you just can’t achieve in a conventional oven.

Whether you’re hosting a fall gathering or simply want to wow your guests with your outdoor cooking game, this recipe proves that your grill isn’t just for burgers.

Get ready to become the talk of the neighborhood with this innovative take on a classic fall dessert.

🍂 Why You’ll Love This Backyard Grilled Cheesecake

• This show-stopping dessert combines the ease of outdoor cooking with the elegance of a traditional cheesecake, making you the talk of the neighborhood
• The grill creates the perfect cheesecake texture without worrying about cracks
• The subtle smokiness from outdoor grilling adds an unexpected depth that perfectly complements the warm fall spices
• Make-ahead friendly for stress-free entertaining during the holiday season
• Impresses guests with its unique cooking method while delivering classic fall comfort flavors

🥧 Understanding Your Ingredients

Each ingredient plays a crucial role in creating the perfect grilled cheesecake texture and flavor:

Graham Cracker Crumbs: The foundation of our crust, providing that classic honey-sweet base that holds everything together.

Butter: Use high-quality unsalted butter to control the saltiness and create a cohesive crust.

Pure Pumpkin: Not to be confused with pumpkin pie filling, pure pumpkin brings authentic fall flavor and creamy texture.

Sour Cream: Adds tanginess and helps achieve that silky-smooth texture we’re after.

Vanilla Extract: Pure vanilla extract brings warmth and enhances all other flavors.

Cream Cheese: The star of our show, providing that classic cheesecake richness.

Eggs: Acts as the binding agent and create that perfect custard-like texture.

Flour: Just a touch helps prevent cracking and provides structure.

Sugar: Both granulated and brown sugar are used to create complex sweetness.

🔥 Essential Equipment

• Blackstone Grill (any size)
• 9-inch springform pan
• Large aluminum foil for creating a “lid”
• High-heat resistant gloves
• Instant-read thermometer
• Electric mixer (stand or hand)
• Large mixing bowls
• Measuring cups and spoons
• Spatula
• Food processor (optional, for graham crackers)

👨‍🍳 The Grilling Process

Fire up the grill to low-medium heat (around 325°F) on one side only.

Prepare 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, use your hands to pack it down, and bring it slightly up the sides of the pan.
• Place in the freezer until ready to fill.

Create the filling:

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, to loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.

Allow the cheesecake to cool to room temperature on the counter. Then refrigerate and chill for at least 6 hours or overnight before slicing and serving.

Enjoy with whipped cream and a sprinkle of cinnamon.

💡 Pro Tips for Success

• Always use room temperature ingredients for the smoothest texture
• Create a foil dome tall enough not to touch the cheesecake surface
• Monitor griddle temperature with an infrared thermometer
• Don’t open the foil dome during cooking
• Look for a slight jiggle in the center when done – it will set as it cools

🍽️ Serving Suggestions

• Fresh whipped cream with a dusting of cinnamon
• Caramel sauce drizzle
• Candied pecans
• Spiced apple compote
• Maple-bourbon sauce
• Fresh fall berries

📦 Storage & Reheating

Storage:

• Refrigerate for up to 5 days
• Freeze for up to 3 months, wrapped well in plastic wrap and foil

Reheating:

• Serve cold or at room temperature
• Individual slices can be gently warmed on the griddle at very low heat
• If frozen, thaw overnight in the refrigerator

🎯 Final Thoughts

Grilling a cheesecake might seem unconventional, but your Blackstone grill is more versatile than you might think.

This pumpkin cheesecake proves that outdoor cooking isn’t just for burgers and steaks.

The subtle smokiness and perfect texture achieved through this method will have your guests begging for the recipe.

Whether you’re an experienced griddle master or new to outdoor cooking, this recipe bridges the gap between casual backyard grilling and sophisticated dessert making.

It’s the perfect way to extend your outdoor cooking season well into fall while creating memorable desserts that become family traditions.

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