Salted Smoked Caramel Pumpkin Cheesecakes with Torched Swiss Meringue & Smoked Bourbon Maple Pecans

For the crust: In a small bowl, mix 2 cups ginger snap crumbs, 1 stick melted butter, and 1/3 tsp salt. Press the mixture into the bottom of a 9”-10” springform pan. Bake in a Traeger Grill at 350F for 10 minutes. Set aside. 

For the cheesecake filling: In a stand mixer, beat 3 pkg cream cheese and 1 cup sugar until light and fluffy. Add 3 large eggs one at a time, mixing well after each addition. Add 1 15oz can pure pumpkin, 2 tbsp flour, 2 tsp vanilla paste, 1/2 cup heavy whipping cream, 2 oz WhistlePig whiskey, 1 tsp ground cinnamon, 2 tsp ground cardamom, 1 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves, scraping down the sides of the bowl to ensure everything is well combined. 

Pour the filling into the prepared crust. Bake at 350F on a Traeger grill for 1 hour, or until the center 3” of the cheesecake is still a bit wobbly. Cool the cheesecake to room temperature, then refrigerate uncovered overnight.

To serve: Top the chilled cheesecake with a thin layer of salted caramel. Pipe on Swiss meringue (a recipe for which can be found at https://www.seriouseats.com/recipes/2016/11/easy-swiss-meringue-recipe.html). Torch the meringue lightly and add smoked pecans.