Grilled Pumpkin Spice Cheesecake
October 1, 2016
Save oven space during the holidays with this grilled pumpkin spice cheesecake. Dig in deep to get a bite of spiced pumpkin and creamy cheesecake.
- Prep: 10 mins
- Cook: 2 hrs
- Yields: 2 servings
1Heat grill to 425 degrees with an indirect heat area.
2Cut the pumpkin in half vertically. Using a spoon, scoop out the seeds and pulp. (Save the seeds to make smoked pepitos).
3Brush the insides of the pumpkin with melted butter. In a small bowl, combine brown sugar and pumpkin pie spice. Sprinkle evenly over the inside of the pumpkin halves. Place on the grill over indirect heat cut side up. Grill with the lid closed for 1 hour.
4While the pumpkin is cooking, beat together the cream cheese, sour cream, sugar, vanilla and salt for about 60 seconds, until it's smooth and creamy. Beat in the egg, until mixed through.
5Reduce the grill heat to 350 degrees.
6Spoon the cheesecake mixture into the pumpkins. Continue grilling with the lid closed for 1 hour or until the cheesecake is set.
7Drizzle with caramel sauce.
Double or triple the recipe to feed more people.
Make your own pumpkin pie spice by combining the following:
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
You can also bake this in the oven, following the same guidelines and temperatures.