Smoked Pumpkin Pie Cheesecake

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 6 tbsp melted unsalted butter

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tbsp all-purpose flour (optional, for extra stability)

• 1 cup heavy cream, chilled
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt (optional, to balance sweetness)

Prepare the Graham Crackers:

1. Set up your Yoder Smokers Flat Top Charcoal Grill for indirect cooking / smoking.
2. Use mild wood chips like apple, maple, or cherry for a subtle, complementary flavor. Avoid strong woods like mesquite to keep the smoke delicate.
3. Keep the temperature under 90°F (32°C) to prevent melting the butter in the crust mixture.
4. Spread the graham cracker crumbs evenly on a shallow baking tray lined with parchment paper.
5. Place the tray in the smoker and cold smoke for 30-40 minutes until the crumbs pick up a light smoky aroma.

Prepare the Crust:

1. Preheat your oven or grill to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, cinnamon, nutmeg (if using), and melted butter until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan, pressing slightly up the sides.
4. Bake the crust for 8-10 minutes, then remove from the oven and let it cool.

Prepare the Cheesecake Filling:

1. Reduce oven or grill temperature to 325°F (163°C).
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
3. Add the granulated sugar and mix until well combined, scraping down the sides as needed.
4. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, mixing until just incorporated.
5. On low speed, add eggs one at a time, mixing after each until just combined. Overmixing can lead to cracks in your cheesecake.
6. If using, sift in the flour and gently fold it in to improve texture and stability.

Bake the Cheesecake:

1. Pour the filling over the crust, spreading it evenly.
2. Place a baking dish filled with hot water on the lower rack of the oven to add moisture, which helps prevent cracks.
3. Bake the cheesecake at 325°F for about 1 hour, or until the center is just set but still has a slight jiggle.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour (prevents sudden temperature change and cracking).
5. After cooling, refrigerate for at least 4 hours, preferably overnight, for best texture.

Make the Topping:

1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside.
2. In another bowl, beat the cream cheese until smooth, then add the powdered sugar, vanilla extract, and salt (if using), beating until creamy and fully combined.
3. Gently fold in the whipped cream until smooth.

Serve:

1. Spread or pipe the topping over the chilled cheesecake. Add a sprinkle of pumpkin pie spice or cinnamon if desired.
2. Carefully release the cheesecake from the springform pan and slice to serve. Enjoy!

Tips:

1. Room Temperature Ingredients: Use room-temperature cream cheese and eggs to ensure a smooth, creamy filling.
2. Avoid Overmixing: Mix each ingredient just until combined to prevent air bubbles, which can cause cracks.
3. Storing: Store any leftovers in an airtight container in the refrigerator for up to 5 days.