This easy Smoked Cheesecake is made with a buttery graham cracker crust topped with rich, creamy cheesecake infused with subtle wood-fired flavor from the pellet grill. It's velvety smooth and irresistibly delicious, especially when served with homemade blueberry sauce!
If you love cheesecake as much as I do, you're in for a treat. This one's proof that the smoker isn't just for smoked salmon, 321 smoked ribs, and smoked brisket.
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Looking for more easy cheesecake recipes? Try my Pumpkin Cheesecake Bars, No Bake Mini Biscoff Cheesecakes, and Strawberry Cheesecake Snack Bars.
Jump to:
- Ingredients You'll Need
- How to Make Smoked Cheesecake on a Pellet Grill
- Expert Tips for Perfect Smoked Cheesecake
- Variations
- How to Store Smoked Cheesecake
- Can I bake this in the oven instead of the smoker?
- What's the best way to slice cheesecake cleanly?
- More Smoked Dessert Recipes
- Printable Recipe
- Comments
Of all my smoker recipes, this smoked cheesecake recipe has quickly shot to the top of my family's favorites. If you love using your smoker as much as I do and want to cook everything you can on it, this one is for you.
This recipe is easy to prep ahead, chills beautifully in the fridge overnight, and even tastes better the next day. It's the perfect dessert for weekends, holidays, or anytime you like.
Feel free to switch up the topping and use whatever fruit you have. Once you try cheesecake on the smoker, there's no going back. I have tested this recipe on both my Traeger grill and my Pit Boss pellet smoker.
Ingredients You'll Need
*A complete list of ingredients and amounts can be found in the printable recipe card at the bottom of this post.*
- Graham Cracker Crust. Crushed graham crackers are combined with melted unsalted butter and a bit of sugar. You can crush graham crackers by hand with a mallet in a bag, or use a food processor.
- Cream Cheese. Use full-fat cream cheese softened to room temperature for the best creamy texture and smooth batter.
- Powdered Sugar. Sweetens the cheesecake filling without making it grainy.
- Sour Cream. Adds tang and gives the cheesecake its signature smooth, creamy cheesecake texture. You can also use Greek yogurt if that's what you have on hand.
- Vanilla Extract. A teaspoon enhances the flavor.
- Lemon Juice. Just a little lemon juice brightens the flavor.
- Eggs. Large eggs help the cheesecake set perfectly and keep it rich and custardy.
- Blueberry Sauce (Optional). This quick topping is made with blueberries, water, sugar, cornstarch, and lemon juice. It thickens into a glossy sauce that is absolutely divine on cheesecake. You can also use strawberries, raspberries, or mixed berries if you prefer.
How to Make Smoked Cheesecake on a Pellet Grill
For step-by-step instructions with detailed measurements, jump to the recipe card.
PREHEAT your Smoker: Set your pellet grill to 250°F. I like to use mild wood pellets like cherry or apple because they have a light flavor that won't overpower the dessert.
PREPARE the Crust: Combine melted butter, sugar, and graham cracker crumbs in a mixing bowl until you have fine crumbs that hold together when pressed. (If making your own crumbs, you can mix everything in your food processor). Press the graham cracker mixture firmly into the bottom of a greased 9-inch springform pan. Use the bottom of a measuring cup or a small glass to press it down. Set aside.
MAKE the Cheesecake Filling: In a large bowl, beat the cream cheese on medium speed until smooth (about 1 minute). Scrape down the side of the bowl with a spatula. Add powdered sugar, sour cream, vanilla, and lemon juice. Mix until creamy. Then add the eggs, one at a time, and blend on low until just combined. Pro tip: Overmixing can create air bubbles, so keep the mixer speed low.
POUR and Smooth: Pour the batter onto the prepared crust and smooth the top of the cheesecake with a spatula. (If you prefer, you can use parchment paper under the crust for easy removal.)
SMOKE the Cheesecake: Place the springform pan directly on the smoker grates of the preheated smoker. Close the lid and smoke until the edges are set and the center jiggles slightly when you gently shake the pan (about 60-75 minutes). The internal temperature should reach 145°F. Don't overbake or the cheesecake will dry out.
COOL and Chill: Remove the cheesecake and place it on a wire rack on your counter. Let it cool for 1 hour at room temperature. Then cover with plastic wrap or aluminum foil and chill in the fridge for at least 4 hours, or even overnight. (Don't take the outside of the pan off until it is completely chilled).
BLUEBERRY Sauce: Combine all the blueberry sauce ingredients in a small saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 5 minutes, stirring occasionally until thickened. Cool before serving, or refrigerate in a sealed jar for up to 4 days.
SERVE: Cut the cheesecake into slices and top with homemade blueberry sauce and a dollop of whipped cream if you like. Enjoy!
Expert Tips for Perfect Smoked Cheesecake
Use softened cream cheese. Cold blocks will make the filling lumpy. Let them sit at room temperature for 30 minutes before mixing.
Avoid cracks. Don't overbake, and let the cheesecake cool gradually. If cracks do appear, cover them with the fruit topping, no one will know.
Control smoke flavor. Stick to light woods like apple or cherry for dessert recipes.
Variations
Maple Pecan: Stir 2 tablespoons of pure maple syrup into the batter and top with toasted pecans.
Caramel: Drizzle with caramel sauce before serving.
Apple: Swap the blueberry topping for apples and use brown sugar and cinnamon instead.
Chocolate Drizzle: Finish with homemade chocolate sauce for a bakery-style dessert.
How to Store Smoked Cheesecake
Cover smoked cheesecake with plastic wrap or foil and store in the fridge for up to 5 days.
To freeze, wrap the entire cheesecake in plastic wrap then foil, and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
Can I bake this in the oven instead of the smoker?
Yes! Preheat your oven to 325°F and bake using the same method.
What's the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry between slices for perfect, smooth cuts.
More Smoked Dessert Recipes
Did you make this Smoked Cheesecake recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Printable Recipe
Smoked Cheesecake on Pellet Grill
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs (about 9 full sheets)
- 1 tablespoon sugar
- ¼ cup unsalted butter melted
Cheesecake Filling
- 2 (8 ounce) packages cream cheese softened to room temperature
- ¾ cup powdered sugar
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
Optional Blueberry Sauce
- 1½ cups blueberries fresh or frozen
- ½ cup water
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the Smoker: Set your pellet grill to 250°F. I like using apple or cherry wood for a mild, sweet smoke flavor.
- Make the Crust: In a mixing bowl, stir together 1½ cups graham cracker crumbs, 1 tablespoon sugar, and ¼ cup of melted butter until combined. The mixture should resemble damp sand and hold its shape when pressed. Press firmly into the bottom of a greased 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to create an even layer. Do not go up the sides of the pan. Set aside.
- Mix the Cheesecake Filling: In a large bowl, beat 2 packages of cream cheese on low to medium speed until smooth. Scrape down the side of the bowl if needed. Add ¾ cup powdered sugar, ½ cup sour cream, 1 teaspoon vanilla, and 1 teaspoon lemon juice. Mix until creamy. Add eggs, one at a time, and mix on low just until combined. Don't overmix to prevent air bubbles.
- Assemble and Smoke: Pour the batter over the crust and smooth the top of the cheesecake with a spatula. Place the springform pan directly on the smoker grates. Close the lid and smoke for 60-75 minutes, or until the edges are set and the center still jiggles slightly. The internal temperature should reach 145°F. Do not overcook as the cheesecake will dry out.
- Cool and Chill: Remove the cheesecake from the smoker and set it on a wire rack to cool at room temperature for 1 hour. Then cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours (overnight is even better). Do not take the outside of the pan off until the cheesecake is completely chilled. Slice and serve with the blueberry sauce below, or top with whipped cream and enjoy!
- Make the Blueberry Sauce (Optional): Combine 1½ cups blueberries, ½ cup water, ⅓ cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a medium saucepan. Bring to a boil, then reduce to low and simmer for 5 minutes until thickened. Cool before serving.
Video
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Notes
- Make sure your cream cheese is truly room temperature before mixing for a silky-smooth filling.
- For easy cleanup, use parchment paper under the crust.
- Cracks shouldn't form, but if they do, don't panic. Top with fruit, caramel sauce, or whipped cream, and no one will ever know.
- Store leftovers in the fridge, covered in plastic wrap, for up to 5 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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