This Traeger smoked cheesecake’s subtly smoky flavor perfectly complements the rich and creamy sweetness. The best part of this cheesecake is the salted caramel I top it with at the end of the cooking. It will have kids and adults lining up for seconds.
Table of contents
Traeger This Smoked Cheesecake Recipe
Who could resist a cheesecake cooked on a smoker? Not me! I’m one to try out new ways of cooking, and this cheesecake is an absolute winner. It is made in the New York style, so it is super creamy and rich.
It’s the most creamy, luxurious, melt-in-your-mouth cheesecake. The tangy cream cheese takes on a hint of smokiness, and then you get the crunch from the buttery crust.
I have found the key to cooking this cheesecake is keeping the smoker at a consistent temperature of 250°F. My favorite wood to use for this cheesecake is light-flavored wood like apple, maple, cherry, or oak. Using stronger wood like mesquite or hickory can overwhelm the cheesecake.
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
Instructions for 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 graham crackers and mix with melted butter, then press the mixture into a well-greased 9-inch springform pan, forming 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 until it reaches 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 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
What 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 Long to Cook Cheesecake
You need to smoke the cheesecake for 2 hours.
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.
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.
If you use a thermometer to measure doneness, aim for an internal temp of 145°F.
Cheesecake Variations
To limit the smoky flavor, you can cover the entire cheesecake with aluminum foil.
Other popular variations involve adding fillings. For instance, you can pour the cheesecake batter over the fruit pie filling.
You could also mix in chocolate chips, crushed candy bars, or nuts. This will add an extra bit of flavor and texture.
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
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:
How To Store Leftovers
Cover the leftover cheesecake with plastic wrap. Ensure it is airtight, refrigerate it, and eat it within 3 days.
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.
It’s crazy how much you can do with a pellet grill! Whether you’re smoking meat, veggies, or dessert, you’ll end up with yummy foods.
After trying this delicious cheesecake recipe, you’ll have a new favorite dessert!
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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