Recipe by Jessica Plance

Photo by Lovely Hitchcock

When our oven gave out two days before Thanksgiving 2022, my husband, Nick, and I moved the holiday into our snowy backyard and cooked the whole meal outdoors. While dinner roasted over the fire, I researched how to bake a cheesecake on a grill. The result was this smoked pumpkin cheesecake, which has since become a yearly tradition. Even with a working oven, we still make it on our charcoal grill.

Smoked Pumpkin Cheesecake with Cinnamon Maple Cream 

Serves: 10–12 

Smoker temperature: 300°F 

Cook time: About 1½–2 hours, plus chilling 

Ingredients

Graham Cracker Crust

• 2 Cups graham cracker crumbs 
• ¼ Cup brown sugar 
• ½ teaspoon cinnamon 
• Pinch of salt 
• 6 Tablespoons unsalted butter, melted 

Pumpkin Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened 
• ¾ Cup brown sugar 
• ¼ Cup Montana honey 
• 1 Cup pure pumpkin purée 
• ½ Cup sour cream 
• 3 large eggs, room temperature 
• 2 teaspoons vanilla extract 
• 1½ teaspoons ground cinnamon 
• ½ teaspoon ground ginger 
• ¼ teaspoon ground nutmeg 
• ¼ teaspoon salt 

Cinnamon Maple Cream

• 1 Cup heavy whipping cream 
• 2 Tablespoons pure maple syrup 
• 1 teaspoon vanilla 
• ½ teaspoon cinnamon 
• Pinch of salt 

Directions

Make the Crust 

• Preheat the smoker to 300°F and prepare it for indirect heat. Use a mild wood so you do not overpower the pumpkin.  
• Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, brown sugar, cinnamon, salt, and melted butter. Press firmly into the bottom of the pan and slightly up the sides. Set aside. 

Make the Filling 

• Beat the softened cream cheese and brown sugar until smooth. Add the honey, pumpkin, sour cream, vanilla, cinnamon, ginger, nutmeg, and salt. Mix just until combined. 
• Add the eggs one at a time on low speed, mixing just until each disappears into the batter. Avoid overmixing after adding the eggs. 
• Pour the filling over the prepared crust and smooth the top. 

Smoke the Cheesecake 

• Place a heat-safe pan of hot water in the smoker to help maintain moisture. Place the cheesecake over indirect heat and close the lid. 
• Smoke at 300°F for about 1½ to 2 hours, or until the outer portion is set but the center still jiggles slightly when gently moved. You're looking for an internal temperature of roughly 150°F in the center. 
• Remove from the smoker and cool completely. Refrigerate for at least 6 hours, preferably overnight, before removing it from the springform pan. 

Make the Cinnamon Maple Cream 

• Right before serving, combine the heavy cream, maple syrup, vanilla, cinnamon, and salt. Whip with a hand mixer or frother until thickened but still soft and spoonable. Don't take it all the way to stiff whipped cream. 
• Spoon the cinnamon maple cream over individual slices and finish with a light dusting of cinnamon. 

Originally printed in the November 2026 issue of Simply Local Magazine

Never miss an issue, check out SLM's digital editions here!  

related articles: