Grilled Pumpkin Spice Cheesecake

Last updated October 26, 2018

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.

spoon digging into pumpkin to scoop out cheesecake

There’s nothing more festive than serving dessert straight out of a pumpkin, and it’s a special touch that’s easy to pull off – even during the busy holidays.

To start, use a small sugar pumpkin. Sometimes, they’re called “pumpkin pie” pumpkins. They are sweeter, smaller and usually about 4-6 pounds.

Instead of carving them from the top or bottom like a Jack-O-Lantern, cut them in half from the stem to the root.

Grilled Pumpkin Spice Cheesecake

Using a large spoon, carve out the seeds and pulp, leaving behind the inner flesh.

Save those seeds. Smoked bacon pumpkin seeds are incredible.

The pumpkin spice part of this dessert comes from the actual pumpkin. Brush the cavity with butter and sprinkle with a blend of brown sugar and pumpkin pie spice.

Homemade Pumpkin Pie Spice: Combine 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

Grill over indirect heat for 1 hour. The sugar will caramelize, and the pumpkin will soften, but it will still be a little firm, because we have another hour to go.

two pumpkin halves on grill with uncooked cheesecake filling inside

I’ve found the secret to silky cheesecake is adding sour cream. Combine the sour cream with cream cheese, sugar, vanilla and an egg.

Pour that mixture into the cavity, and continue cooking over indirect heat for another hour.

You’ll know it’s ready when the cheesecake sets up in the middle and the pumpkin is fork tender.

Garnish with caramel sauce and whipped cream for added flair.

spoonful of cheesecake next to pumpkin filled with cheesecake

spoon digging into pumpkin to scoop out cheesecake

Grilled Pumpkin Spice Cheesecake

Course: Dessert
Cuisine: American
Keyword: cheesecake, pie, pumpkin
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2
Calories: 736 kcal
Author: Christie Vanover

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.



  • 1 small pumpkin pie pumpkin
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 8 ozs cream cheese
  • 1/4 cup sour cream
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • pinch of salt
  • 1 egg
  • Caramel sauce


  1. Heat grill to 425F degrees with an indirect heat area.

  2. Cut the pumpkin in half vertically. Using a spoon, scoop out the seeds and pulp. (Save the seeds to make smoked pumpkin seeds).

  3. Brush 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.
  4. While 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.
  5. Reduce the grill heat to 350F degrees.

  6. Spoon the cheesecake mixture into the pumpkins. Continue grilling with the lid closed for 1 hour or until the cheesecake is set.

  7. Drizzle with caramel sauce.
Nutrition Facts
Grilled Pumpkin Spice Cheesecake
Amount Per Serving
Calories 736 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 33g206%
Cholesterol 252mg84%
Sodium 523mg23%
Potassium 227mg6%
Carbohydrates 45g15%
Sugar 43g48%
Protein 10g20%
Vitamin A 2215IU44%
Calcium 164mg16%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


By |2018-10-26T13:13:00-07:00October 1, 2016|

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