DIFFICULTY | 3/5
PREP TIME | 30 MINS
COOK TIME | 90 MINS
SERVES | 6 - 8
HARDWOOD | MAPLE
INGREDIENTS
COOKIE CRUST:
24 OREOS
4 TBSP MELTED BUTTER
FILLING:
4 OZ BITTERSWEET CHOCOLATE, CHOPPED
1 1/2 LB SOFTENED CREAM CHEESE
1 CUP SUGAR
4 LARGE EGGS, AT ROOM TEMPERATURE
1 1/2 TBSP CORNSTARCH
1 TSP VANILLA
2 CUPS CANNED PUMPKIN PUREE
1/2 TSP CINNAMON
1/2 TSP GRATED NUTMEG
PINCH GROUND CLOVES
PREPARATION
When ready to cook, start the Traeger on Smoke until a fire is established (4-5 minutes). Set temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
To make cookie crust: In the bowl of a food processor, add Oreos, melted butter and pulse until well combined. Transfer to a pie dish and press Oreo mixture to form a crust.
Place bitter chocolate in a container and microwave for 10 seconds to softenen. Mix with a spoon to finish melting and reserve.
In the bowl of a stand mixer, add cream cheese. With the paddle attachment on medium speed, mix cream cheese until smooth.
Add sugar and cornstarch and mix well. Add eggs one at a time until well mixed. Add vanilla.
Mix 1/3 of the cheesecake mix to the chocolate.
To the other 2/3 of the cheesecake mix, add pumpkin, cinnamon, nutmeg and clove. Mix well.
Pour half of the pumpkin cheesecake batter onto the Oreo crust.
Pour the chocolate mixture on top. Pour the other half of the pumpkin on top of the chocolate. With a butter knife, make a few swirls. Don’t overdo.
Bake in the Traeger on a water bath for approximately 90 minutes.
Let the cheese cake rest and cool down. Take to the freezer for a couple hours before unmolding.
Serve cold, enjoy!