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Grilled Pumpkin Swirl Cheesecake

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Once you try grilled cheesecake, you may never bake one in the oven again! This pumpkin swirl cheesecake is loaded with flavor, and grilled to perfection. Try this delicious cheesecake recipe today!

grilled pumpkin swirl cheesecake

Cheesecake is such a firm favorite for many. It has everything. The textured buttery base, the creamy topping, and the variety of flavors mean that there really is a cheesecake for all tastebuds.

However, many of us shy away from making it at home. Chilled cheesecakes are simple but when you get the oven involved it somehow seems more complicated and people just prefer to buy them.

However, I have a solution for you and you are going to love it. I am sharing a recipe to help you make a grilled pumpkin swirl cheesecake. Yes, grilled! This recipe will give you all of the feels of autumn and it is simple to put together.

Want to make this later? Pin this recipe to your favorite dessert board on Pinterest for when you’re ready.

grilled pumpkin swirl cheesecake pin 2

This is a classic cheesecake recipe, with pure pumpkin swirled into the top layer, and then grilled to perfection.

Once you try grilled cheesecake, you may never bake one in the oven again! This pumpkin swirl cheesecake is loaded with flavor and grilled to perfection. Try this delicious cheesecake recipe today!

Some of our other family favorite desserts are these Pecan Pie Cheesecake and this Chocolate Concrete.

Ingredients

grilled pumpkin swirl cheesecake ingredients
  • 1 Cup + 2 Tbsp of Sugar, divided
  • 1 1/2 Cups of Graham Cracker Crumbs
  • 6 Tbsp of Butter, melted
  • 1/2 cup of Pure Pumpkin
  • 1 Cup of Sour Cream
  • 1/2 Tbsp of Vanilla
  • 3 packages (8 oz) of Cream Cheese, softened
  • 3 Large Eggs
  • 2 Tbsp of Flour

Variations to try

  • You can use this process to swirl in any flavor on the top that you like. Strawberry or raspberry sauce would work well.
  • Mix in some chocolate chips and then swirl some chocolate sauce on top for a different flavor.
  • You could leave this as a plain vanilla cheesecake. Just don’t swirl any sauce on the top and cook in the same way as above.

SEE THE FULL RECIPE BELOW

How to make the Grilled Pumpkin Swirl Cheesecake

Now that you have all your ingredients together, it is time to bring the Grilled Pumpkin Swirl Cheesecake to life. Here is the process to follow, and it is easier than you might think.

For the Crust:

Mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter together in a medium bowl, until well combined.

Process 2

Next up you will need to line a 9-inch springform pan with parchment paper to make it easier to pop the cheesecake out of the pan.

Dump the crumb mixture into the pan, then using your hands you will need to pack it down and bring it slightly up the sides of the pan. Then set aside until your filling is ready.

Process 3

Filling & Cooking:

Before you start the filling you will need to preheat your grill to 275 degrees.

In a mixing bowl or stand mixer, beat the cream cheese and 1 cup of sugar until smooth and fluffy.

Process 5

Now you can add the vanilla, salt, flour, and sour cream. You will need to mix the mixture until well combined.

Process 7

Add in the eggs and beat until fully mixed, at this stage you need to make sure that you don’t over-mix.

Process 10

Pour the cheesecake batter over the graham cracker crust.

Process 12

Add spoonfuls of pumpkin on top of the batter, then use a butter knife to make the swirls slightly into the cheesecake mixture. Get creative but try and avoid mixing the mixtures together. You want prominent swirls of the pumpkin.

Process 14

Place a heat-proof pan or aluminum pan of water on the grill, then set the cheesecake pan on top of that.

Process 15

Close the grill and cook the cheesecake for 2 hours.

Remove the cheesecake from the grill. Run a butter knife along the edges, to loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.

Allow the cheesecake cool to room temperature on the kitchen side. Then refrigerate and chill for at least 6 hours or overnight before slicing and serving.

grilled pumpkin swirl cheesecake final

Notes and Tips:

  • You can choose to bake this cheesecake in the oven as well if you wish, though cooking times may vary.
  • Make sure you loosen the pan before you allow the cheesecake to set and cool. We don’t want cracks on your lovely swirled top.
  • Avoid overmixing the cheesecake mixture when you add the eggs. This is the stage where the mixture can curdle.
grilled pumpkin swirl cheesecake 1

FAQs

Can it be made ahead of time?

Yes, you can make it ahead of time. This needs to be made in the morning or at least 10 hours before you will want to enjoy it. This is because it takes 2 hours to cook under the grill and then you need time to let the cheesecake cool and set.

How should I store the Grilled Pumpkin Swirl Cheesecake?

You should store the cheesecake in the fridge. Once it has cooled completely you can transfer it to a fridge. Ideally, you should cover it. It will last in the fridge for 3-4 days. However, if your home is anything like mine, it won’t last a day.

Can I freeze the Grilled Pumpkin Swirl Cheesecake after they are cooked?

Yes, you can freeze this cheesecake. You will need to let it cool completely and then transfer to an airtight container big enough or separate it into slices and add it to freezer bags or an airtight container before putting it in the freezer. It will last for up to two months. You will need to let the cheesecake defrost before enjoying it.

Enjoy your Grilled Pumpkin Swirl Cheesecake. Please leave a star ★★★★★ rating and a comment below! Follow along on Pinterest, Facebook, or Twitter for more delicious recipes!

grilled pumpkin swirl cheesecake recipe

Grilled Pumpkin Swirl Cheesecake

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A classic cheesecake recipe, with pure pumpkin, swirled into the top layer, then grilled to perfection.
Servings: 8 Servings
Calories: 631kcal
Prep Time: 15 mins
Cook Time: 2 hrs
Chill Time: 8 hrs
Total Time: 10 hrs 15 mins

Ingredients
  

  • 1 Cup + 2 Tbsp Sugar divided
  • 1 1/2 Cups Graham Cracker Crumbs
  • 6 Tbsp Butter melted
  • 1/2 cup Pure Pumpkin
  • 1 Cup Sour Cream
  • 1/2 Tbsp Vanilla
  • 3 packages (8 oz) Cream Cheese softened
  • 3 Large Eggs
  • 2 Tbsp Flour

Instructions
 

For the Crust:

  • Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter together in a medium bowl, until well combined.
  • Line a 9-inch springform pan with parchment paper to make it easier to pop the cheesecake out of the pan.
  • Dump the crumb mixture into the pan, and use your hands to pack it down, and bring it slightly up the sides of the pan.

Filling & Cooking:

  • Preheat your grill to 275 degrees.
  • In a mixing bowl or stand mixer, beat the cream cheese and 1 cup of sugar until smooth and fluffy.
  • Add the vanilla, salt, flour, and sour cream. Mix until well combined.
  • Add in the eggs and beat until fully mixed, making sure not to over mix.
  • Pour the cheesecake batter over the graham cracker crust.
  • Add spoonfuls of pumpkin on top of the batter, then use a butter knife to make swirls slightly into the cheesecake mixture.
  • Place a heat-proof pan or aluminum pan of water on the grill, then set the cheesecake pan on top of that..
  • Close the grill and cook the cheesecake for 2 hours.
  • Remove the cheesecake from the grill. Run a butter knife along the edges, so loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.
  • Allow the cheesecake cool to room temperature on the counter. Then refrigerate and chill for at least 6 hours or overnight before slicing and serving.

Nutrition

Calories: 631kcal | Carbohydrates: 46g | Protein: 10g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 472mg | Potassium: 237mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4056IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg

Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.

Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin

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Created by Vickie aka The Crazy Family Mom

Vickie is the creator of A Crazy Family. She is a stay-at-home mom of a little boy with a big personality. She loves to share real food recipes, parenting tips & encouragement, fun kids activities, and so much more! Plus she is thrilled to provide you with a space to celebrate all that is awesome (and a little crazy) in the world.

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