Subscribe eNews Send Us Files Login


Pumpkin Pie Cheesecake with Sugar Cookie Crust

Serves 16

Prep Time: 20 minutes

Cook Time: 30 minutes

Thanksgiving and autumn are a time for cozy foods and pumpkin flavored everything. Pumpkin pie cheesecake is very tasty with a flavor similar to gingerbread. Guests will be pleased that you didn't forget the pumpkin pie, yet will be impressed by the cheesecake flare.



  • 1 cup butter, cut into cubes
  • 1 cup sugar
  • 2 cups flour
  • pinch salt


  • 2 8-oz. (250g) packages of light cream cheese
  • 1 cup light sour cream
  • 1 cup sugar
  • 1 tbsp. all purpose flour
  • 1 tsp. vanilla
  • 2 eggs
  • 1/2 cup purée of pumpkin
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves


Set the cream cheese on the counter to soften, while you make the crust and preheat the grill.

Preheat the grill to 350° to 375°F. Prepare for indirect grilling.

To make the crust, cut the butter into cubes, add the sugar and using a fork or pastry cutter, cut the butter and sugar together. Add the flour and salt, continue cutting until you have a mixture that will hold together when squeezed in your hand. It's kind of sandy, like that kinetic sand stuff.

Grease two 8-inch pie plates well, then press the cookie mixture into the bottom and up the sides of the plates making sure there are no gaps.

Bake the cookie base for 5 to 10 minutes, or until the crust is pale and solid looking but not golden brown. Leave the grill on, but remove the cookie bases from the grill to cool while you make the cheesecake.

For the cheesecake, cut the cream cheese into squares, add the flour, sugar and vanilla, and blend with a power mixer until well combined. Add in the eggs one at a time. Add the pumpkin, cinnamon, nutmeg, and cloves, whipping until everything is smooth.

Divide the cheesecake batter between the two crusts and place them both back onto the grill over indirect heat to bake for 20 to 30 minutes, or until the pies have set for the most part and only the center jiggles a little.

Remove the pies from the grill and let them cool. Then chill until you're ready to serve, top with loads of whipped cream and a dusting of cinnamon.

Recipe from Napoleon Grills.

More Recipes

Nashville Hot Whole-Roasted Cauliflower

Craving something spicy and delicious, that’s also healthy? This hot whole-roasted cauliflower won't disappoint on either front! You can pack in a couple servings of veggies, without sacrificing flavor or enjoyment.

» Continue

Spiraled Filet Roast

This beef roast is impressive enough for an elegant dinner party, but manageable enough to make as a weeknight meal. Mouths are sure to water when this dish, filled with aromatic vegetables cooked in a red wine reduction, hits the table.

» Continue

Caprese-Stuffed Pork Loin

The Caprese salad has been a traditional Italian salad meant to resemble the Italian Flag with the red of the tomato, the green of the basil and the white of the fresh Mozzarella. Often served as an antipasto, this salad is the perfect combination of...

» Continue

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs make a fantastic appetizer. Buffalo chicken wings that have been deep fried and slathered in sauce have been a popular bar food for years. The heat from the cayenne pepper sauce buffered with melted butter is the perfect eat-as...

» Continue

Cast Iron Dirty Rice

Cast Iron Dirty Rice is a traditional Creole dish from Louisiana that combines white rice with the trinity of Cajun aromatics (peppers, celery and onion) along with ground meat and other spices to give this dish its namesake “dirty” look....

» Continue