This Traeger smoked cheesecake delivers a subtle smoky flavor that beautifully enhances the rich, creamy sweetness.
The salted caramel finish makes it irresistible to kids and adults alike. 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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Traeger Cheesecake Recipe
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. The secret is maintaining a consistent 250°F on your Traeger. Light-flavored woods like apple, maple, or cherry work best — stronger woods like mesquite or hickory can overpower the delicate cheesecake flavor.
Shopping List
- Cream Cheese — take it out of the fridge 2 hours before you start. Cold cream cheese won’t beat smooth, and you’ll get lumps in the filling. Use full-fat only —low-fat cream cheese has too much moisture, and the cheesecake won’t set properly.
- Crushed Cookies or Graham Crackers — I use graham crackers as my default. The buttery, slightly sweet base is the classic foundation of New York cheesecake. Crushed Oreos (with the filling removed) work well for a chocolate version.
- Sour Cream — also at room temperature before adding. The sour cream adds the tangy richness that makes this taste like a proper New York cheesecake rather than just a sweet cheese filling.
- Eggs, butter, 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 2: Prepare the Springform Pan
Grease a 9-inch springform pan generously with butter — the bottom and sides. Press the graham cracker and butter mixture firmly into the bottom of the pan using the back of a spoon or the base of a glass. The crust should be even and tightly packed — any loose crumbs will mix into the filling.
Chill in the fridge for 10 minutes while you make the filling. Wrap the outside of the pan tightly in two layers of aluminum foil — this protects the crust from any smoke condensation dripping during the cook and keeps the base dry.
Step 3: Prepare the Cheesecake Filling
Beat the eggs and sugar together until pale and slightly thickened — about 2 minutes. Add the softened cream cheese, sour cream, vanilla, lemon zest, and lemon juice. Beat until completely smooth with no lumps.
The filling should look silky and pour slowly from the bowl. Pour over the chilled crust and smooth the top with a spatula. Tap the sides of the pan firmly 5–6 times to bring any air bubbles to the surface — run a toothpick through the surface to pop any visible ones. Air bubbles cause cracks in the top.
Step 4: Smoke
Place the cheesecake in the preheated Traeger and set a water tray on the grate below it — the steam keeps the filling moist and prevents the top from cracking. Smoke at 250°F for approximately 2 hours. Don’t open the lid during the first 90 minutes — temperature fluctuations cause cracks.
At the 90-minute mark, check the top — it should look set around the edges with a slight jiggle in the center. At 145°F, the edges will be fully set, and the center will jiggle like set Jell-O when you tap the pan. That’s exactly right. Remove immediately — overcooking past 150°F will cause the top to crack and the texture to become grainy.
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 return the saucepan to the heat and stir until the cream is fully dissolved, then whisk in the vanilla extract. Let the sauce cool, then pour it over the cheesecake, or 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 temperature, you can remove it from your Traeger grill.
If you don’t have a thermometer, other signs can tell you when the cheesecake is ready. Look for a golden-brown color 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 may be golden-brown. This is a sign that it is ready. If you use a thermometer to measure doneness, aim for an internal temperature of 145°F.
The sides of the cheesecake may puff up a little. This is another sign 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 add flavor and texture that complement the subtle smokiness.
Our Favorite Toppings for Cheesecake
Several delicious topping ideas work well for smoked cheesecake. We recommend trying some of the following:
- Fresh Fruit
- Caramel Sauce
- Crushed Nuts
- Candy
- Shredded Coconut
How To Store Leftovers
Cover leftover cheesecake tightly with plastic wrap or store in an airtight container in the fridge for up to 5 days. Store the caramel sauce separately in a jar in the fridge — it keeps for up to 2 weeks and is good on ice cream too. Do not freeze the cheesecake — the texture goes grainy when thawed. The cheesecake actually tastes better on day 2, after the flavors have settled overnight.
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What To Serve With Smoked Cheesecake
Smoked cheesecake is the dessert that surprises everyone at a BBQ. It pairs well with almost any main on the smoker. After Smoked Pulled Pork, it’s the combination no one expects, and everyone asks about. After Smoked Rack of Lamb it makes for a genuinely impressive dinner party finish. After Pit Boss Wings it’s the game day dessert that gets as many comments as the wings. Smoked Drumsticks and cheesecake is the weeknight version that the kids always vote for.
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 for the filling
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1/2 cup water
- 1.5 cups sugar
- 1 cup heavy cream
- 1 tbsp vanilla extract for the caramel
Instructions
- 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 in a saucepan. Do not stir. Place the lid on and heat on high for 3 minutes or until the sugar turns dark brown — swirl the pan only, never 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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