How to Make the Perfect Cheesecake on a Traeger Grill

Making a Traeger Smoked Cheesecake is going to blow your mind. If you are obsessed with making anything on your Traeger Pellet Grill or if you just want to make a cheesecake with the perfect texture and smooth top, this recipe is the answer. This is the perfect dessert for a special occasion, birthday dinner, or when you just really need something special. 

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Making the Perfect Traeger Smoked Cheesecake 

Making the perfect cheesecake can be tricky. It is such an achievement when baking to have a perfectly smooth top of the cheesecake with no cracks. The best way to make that happen is with: consistent temperature and a water bath. I love making cheesecake in my Traeger because the temperature stays consistent and I can trust the process. 

I will say, there is not much of a smoky flavor in the cheesecake, just a hint of smoky scent. It comes out tasting like a classic New York style cheesecake. 

Simple Smoked Cheesecake Ingredients

The cheesecake ingredients are pretty standard no matter where you are baking it. These measurements are enough to make a large restaurant quality cheesecake. 

• 5 - 8 ounce blocks of cream cheese
• ½ cup sour cream
• 5 eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 ½ cups graham crackers (crushed into fine crumbs) - 12 graham cracker sheets
• 5 tablespoons melted butter
• ¼ cup brown sugar

Recommended Baking Supplies

The only item you may not have on hand already is the springform pan. If you want that beautiful presentation with clean edges, I strongly recommend getting one. It will make serving the cheesecake easier and adds that WOW factor when you are able to see the full cheesecake.

But, you can use another type of baking dish if you are craving this decadent dessert and can't wait for a springform pan arrive.

1. Springform pan - 10" is size used in this recipe
2. Stand Mixer or electric mixer and large bowl
3. Pellet Grill - Traeger is the preferred brand
4. Food processor or large zip top bag and mallet or similar tool - this is for making the graham cracker crumbs. I like to just smash up with the flat edge of my meat mallet in a bag, but if you prefer, you can use a food processor. 
5. Large/deep vessel for the water bath - I use a Lodge enameled cast iron pan that is about 2 inches deep. If you have a deep sheet pan or baking dish, those will also work.
6. Parchment Paper - You can line the bottom of your springform pan with parchment paper to slide the cheesecake off the base for easier serving. This is optional, but it does help.
7. Aluminum Foil - this is to prevent a soggy crust from the water bath leaking in to the springform pan. Use an extra large sheet so you have no seams around the base and really protect that crust.

Step-By-Step Guide to Traeger Cheesecake

First, make the crust

1. Start by preheating your Traeger Grill to 350F.
2. Measure all of the ingredients. Let the blocks of cream cheese come to room temperature. 
3. Make the graham cracker crust: crush the graham cracker sheets until they are a fine mixture. Combine the graham cracker crumbs with the melted butter and brown sugar in a mixing bowl. Press the graham cracker mixture in to the bottom of a springform pan. Bake in the preheated smoker directly on the grill grates for 10 min.
4. The crust should be crisp and have a very slight golden brown. 
5. After you remove the baked crust, lower the temperature of the grill to 300 degrees F. 

Next, Make the Filling

Ideally, you will make the filling in the bowl of a stand mixer. If not, you can use a large bowl with an electric hand mixer.

1. Start by adding each block of cream cheese to the bowl and mix with the paddle attachment until it's creamy. 
2. Next, add the granulated sugar and mix again for about 30 seconds.
3. Now, add in the sour cream. Lastly, add the eggs and vanilla extract. Mix everything together for 30 seconds or more if needed.
4. Scrape down the mixture and sides of the bowl so everything is well combined.
5. Next, pour cheesecake batter into the springform pan. Tap the bottom of the pan a couple times to release any air bubbles. 
6. Wrap the prepared cheesecake and springform pan in a large layer of aluminum foil to protect it from the water bath. Then, place the cheesecake in a water bath and get that in the Traeger directly on the grill grates.
7. Close the lid and cook for 90 minutes at 300°F. DO NOT open the lid to check on it.
8. After the cheesecake has cooked, remove it from the smoker and allow it to cool at room temperature for one hour. Then, cover it with plastic wrap and store it in the refrigerator overnight.

Removing and Serving the Cheesecake

The next day, when you are ready to serve the cheesecake remove it from the fridge and uncover it. Release the springform pan. You will probably need to run a butter knife along the sides of the pan to release the cheesecake. Lift the edges of the springform pan up. Now the cheesecake is on the base and ready to be cut and served.

Recipe Modifications, More Flavors, and Optional Cheesecake Toppings

Some fun flavors to add to the cheesecake filling include: lemon zest and lemon juice, orange, lime, peanut butter, and strawberry swirls.

Perfect Cheesecake Toppings: caramel sauce, mixed berries or strawberry sauce, chocolate chips and chocolate sauce, whipped cream, or lemon curd.

The Caramel Sauce Seen Here

For the cheesecake seen here, I make a bourbon caramel sauce. I highly recommend giving it a try if you like this sort of thing. It got rave reviews.

How to Save Leftover Smoked Cheesecake

Remove the cheesecake from the springform pan and transfer any leftover cheesecake to an airtight container. Save in the refrigerator for up to 4 days (but there is no way it will last that long).

More Easy Traeger Recipes

• Traeger Smoked Au Gratin Potatoes
• Smoked Blondie on the Traeger
• Easy Tri Tip Recipe

Traeger Cheesecake Recipe Card

Did you make this recipe? Tag me on Instagram @fancy_apron 🙂 or leave a comment below.