Smoked Cheesecake on Pellet Grill
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!
Servings: 10 servings
Calories: 215kcal
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
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
Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 102mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
