If you love cheesecake or just any dessert, you’ll love this Traeger smoked cheesecake recipe. The subtly smoky flavor perfectly complements the rich and creamy sweetness of a typical cheesecake. While cheesecake is sweet, it is also savory, this is what makes it a great dessert to smoke!
Also cheesecake is usually baked at a low temperature in the oven, so very similar to the low and slow method of smoking. Make sure you pick up some wood chips, the sweetness of cherry wood or apple wood work well in this recipe.
If this sounds like a recipe worth trying, keep reading for more!
Table of contents
Why You’ll Love This Smoked Cheesecake Recipe
Mix sweet and smoky with this delicious cheesecake recipe. It’s the perfect dessert to make on your Traeger.
Cheesecake is a hard dish to master. Fortunately, this recipe breaks down each step. It will be easy to follow if it’s your first time making a cheesecake.
What You’ll Need to for Smoked Cheesecake
- Crushed Cookie
Generally used for the crust, providing a sweet, crunchy base. Often, graham crackers are used, but other cookies can be substituted for different flavors.
- Butter, Melted
Combined with the crushed cookies to bind the crust together, adding richness and flavor.
- Cream Cheese
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 which is about 1.5 blocks.
- Sour Cream
Essential for binding the filling ingredients together, contributing to the structure and creaminess of the cheesecake.
- Vanilla Extract
- Lemon Zest
- Lemon Juice
How To Make Smoked Cheesecake
Step 1: Prepare the Smoker
Preheat the smoker to 250°F and add your chosen wood chips, I have used cherry wood for this recipe.
Step 2: Prepare the Crust
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 the Cheesecake
Place in the preheated smoker then, place a water tray below your cheesecake. This will keep it moist. Smoke at 250°F for about 2 hours until internal temp hits 145°F. Once it reaches 145°F remove the smoked cheesecake from the Traeger
Let the cheesecake cool down until it reaches room temperature, refrigerate the cheesecake for at least four hours before serving. Serve with burnt sugar sauce.
Step 5: Make The Burnt Sugar Sauce
Place all the ingredients below in a saucepan and don’t stir, place the lid on it and heat on high for 3 minutes. Take the lid off and cook 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.
- 1/2 cup water
- 1.5 cups sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
What Temperature to Smoke Cheesecake at
You should smoke cheesecake at 250°F. If you cook a cheesecake at a temperature too high or too low, the texture might be off. You may also burn some parts while other parts aren’t fully cooked.
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 might be ready. Look for a golden-brown colour or check if there is a slight jiggle. You might even notice that the sides are puffed 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 choose to use a thermometer to measure doneness, aim for an internal temp of 145°F.
Smoked Cheesecake Variations
While this recipe uses traditional granulated sugar, you can swap it out for brown sugar. Brown sugar will add an extra layer of complexity.
If you want to limit the amount of smoky flavor, you can cover the entire cheesecake with aluminum foil.
Some other popular variations would be to add fillings. For instance, 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.
What Are Good Toppings for Smoked Cheesecake?
There are several delicious topping ideas for smoked cheesecake. We recommend trying some of the following:
- Fresh Fruit
- Caramel Sauce
- Crushed Nuts
- 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 Leftover Cheesecake
Cover the leftover cheesecake with plastic wrap. Make sure that it is airtight and then refrigerate it and eat with 3 days.
Our Favorite Wood Chips for Cheesecake
We recommend using fruit wood chips for this cheesecake recipe. The mild and sweet flavour will not overpower the dessert.
If you prefer a strong smoke flavor, you can use hickory or mesquite wood chips. These options will have a stronger flavor, but still be delicious.
Traeger Smoked Cheesecake
- Traeger Grill
- 1.5 cups Crushed Cookie
- 1/4 cup Butter Melted
- 450 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
- 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 all the ingredients below in a saucepan and don't stir, place the lid on it and heat on high for 3 minutes. Take the lid off and cook 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!
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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