This Traeger smoked cheesecake delivers a subtle smoky flavor that beautifully enhances the rich, creamy sweetness.
The finishing touch of salted caramel makes it irresistible to both kids and adults. Perfect for backyard barbecues, holiday gatherings, dinner parties, or any time you want to impress guests with something unexpected and delicious.
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Table of contents
Traeger Cheesecake Recipe
Who could resist a cheesecake cooked on a smoker? This New York-style cheesecake is incredibly creamy and rich, with tangy cream cheese that takes on just a hint of smokiness paired with a buttery, crunchy crust. It’s ideal for summer cookouts, special celebrations, or weekend entertaining when you want to showcase your grilling skills.
The secret to success is maintaining a consistent 250°F temperature on your smoker. Light-flavored woods like apple, maple, cherry, or oak work best – stronger woods like mesquite or hickory can overpower the delicate cheesecake flavor.
Shopping List
- Crushed Cookie
You can use cookies or graham crackers. - Butter, Melted
- Cream Cheese
Cream cheese is the primary ingredient for the cheesecake filling, giving it a rich, creamy texture and a tangy flavor. This recipe uses 12 ounces of cream cheese, about 1.5 blocks. - Sour Cream
- Eggs
It is essential for binding the filling ingredients together, contributing to the structure and creaminess of the cheesecake. - Sugar
- Vanilla Extract
- Lemon Zest
- Lemon Juice
How to Make Traeger Smoked Cheesecake
Step 1: Prepare the Crust
Preheat the smoker to 250°F and add your chosen wood chips. I have used cherry wood for this recipe. Crush the graham crackers and mix with melted butter. Then, press the mixture into a well-greased 9-inch springform pan to form a pie crust.
Step 3: Prepare the Cheesecake Filling
Beat the eggs and sugar together. Add cream cheese, sour cream, vanilla, lemon zest, and lemon juice. Cream until smooth.
Pour over the crust and smooth the top. Tap the sides to get any air bubbles. Wrap the outside of the pan with aluminum foil. This will keep it clean from smoke and any spills.
Step 4: Smoke
Place in the preheated smoker, then place a water tray below it. This will keep it moist. Smoke at 250°F for about 2 hours until the internal temperature reaches 145°F. Once it reaches 145°F, remove the smoked cheesecake from the Traeger.
Let the cheesecake cool to room temperature. Then, refrigerate it for at least four hours before serving. Serve with burnt sugar sauce.
Step 5: Make The Caramel Sauce
Place 1/2 cup water and 1.5 cups sugar in a saucepan and don’t stir; place the lid on it and heat on high for 3 minutes or until the sugar is dark brown; remember only to swirl the pan and don’t stir.
Once it reaches a dark brown color, remove the pan from the stove and add the cream. You will notice that the mixture will rise. Then, place the saucepan back on the heat and stir until the cream is totally dissolved, then whisk in the vanilla extract. Allow the sauce to cool and pour it over the cheesecake, or you can serve it alongside.
- 1/2 cup water
- 1.5 cups sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Internal Temperature You Need to Reach For Cheesecake
Cheesecake should reach an internal temperature of 145°F. When cheesecake reaches a safe internal temp, you can remove it from your Traeger grill.
If you don’t have a thermometer, there are other ways to tell if the cheesecake is ready. Look for a golden-brown colour or check for a slight jiggle. You might even notice the sides puffing up, another sign of doneness.
How Can You Tell If Cheesecake Is Ready?
There are a few ways to tell if the cheesecake is done. The top of the cheesecake may be golden-brown. This is a sign that it is ready. If you use a thermometer to measure doneness, aim for an internal temp of 145°F.
The sides of the cheesecake may puff up a little. This is another way to know it is ready. If you tap the sides of the pan, the cheesecake should be mostly firm. The center may jiggle slightly. If you notice this, then the cheesecake is done.
Cheesecake Variations
Delicious ways to customize this smoked cheesecake include:
Fruit Additions:
- Pour cheesecake batter over cherry pie filling
- Layer with blueberry or strawberry pie filling
- Add fresh berries mixed into the batter
Mix-In Options:
- Chocolate chips for rich sweetness
- Crushed candy bars like Snickers or Heath bars
- Chopped nuts such as pecans, walnuts, or almonds
- Caramel pieces or butterscotch chips
These additions provide extra flavor and texture that complement the subtle smokiness perfectly.
Our Favorite Toppings for Cheesecake
There are several delicious topping ideas for smoked cheesecake. We recommend trying some of the following:
- Fresh Fruit
- Caramel Sauce
- Crushed Nuts
- Candy
- Shredded Coconut
How To Store Leftovers
Cover the leftover cheesecake with plastic wrap. Ensure it is airtight, refrigerate it, and eat it within 3 days.
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What To Serve With Smoked Cheesecake
Smoked cheesecake is a great dessert to go with many dishes. We would love to serve it after eating the following:
Traeger Smoked Cheesecake
Equipment
- Traeger Grill
Ingredients
- 1.5 cups Crushed Cookie
- 1/4 cup Butter Melted
- 15 oz Cream Cheese
- 1 lb Sour Cream
- 1 whole egg white
- 3 whole Eggs 2 whole eggs and 1 egg white
- 3/4 cup Sugar
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/2 cup water
- 1.5 cups sugar
- 1 cup heavy cream
- 1 tbsp vanilla extract
Instructions
- Use your favorite wood chips to start the smoker.
- Preheat the smoker to 250°F.
- Crush graham crackers and mix with melted butter.
- Press the mixture into a well-greased 9-inch springform pan, forming a pie crust.
- Beat the eggs and sugar together.
- Add cream cheese, sour cream, vanilla, lemon zest, and lemon juice. Cream until smooth.
- Pour over the crust and smooth the top. Tap the sides to get any air bubbles.
- Wrap the outside of the pan with aluminum foil. This will keep it clean from smoke and any spills.
- Place in the preheated smoker. Smoke at 250°F for about 2 hours until internal temp hits 145°F.
- Place a water tray below your cheesecake. This will keep it moist.
- Let the cheesecake cool down until it reaches room temperature.
- Refrigerate the cheesecake for at least four hours before serving.
- Place; 1/2 cup water and 1.5 cups sugar,a saucepan and don't stir, place the lid on it and heat on high for 3 minutes or until the sugar sugar is a dark brown, remember to only swirl the pan and don't stir.
- Once it reaches the dark brown color remove the pan from the stove and add the cream. You will notice that the mixture will rise up. Then place the saucepan back on the heat and stir until the cream is totally dissolved, then whisk in the vanilla extract. Allow the sauce to cool and pour it over the cheesecake or you can serve it alongside.
- Serve with burnt sugar sauce.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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