Smoked Cheesecake
Smoked cheesecake is a fun spin on the traditional dessert. Mild smoky flavors elevate the classic dish with an extra note of flavor that's perfect for summer!
Servings: 12
Calories: 559kcal
Ingredients
For The Crust
- 12 oz graham cracker crumbs
- 3 tbsp brown sugar
- 8 tbsp butter melted
For The Filling
- 32 oz cream cheese softened
- 1 packed cup brown sugar
- 1 1/2 tbsp lemon juice
- pinch mango magic seasoning optional
- 2 tsp vanilla extract
- 5 large eggs
Instructions
Making The Crust
- To the bowl of a food processor fitted with the whipping attachment, add the crust ingredients.
- Process them just until evenly combined and the mixture's crumby.
- Pour the mixture into a clean 9 or 10" springform pan.
- Spread the mixture out, pressing down and out, to form a firm even layer over the bottom of the pan that goes roughly half way up the sides.
- Bake the crust in an oven at 400° for 6-8 minutes, just until lightly golden brown. Remove the crust from the oven, and allow it to cool completely.
Making The Filling
- To a large mixing bowl, add the remaining ingredients EXCEPT the eggs. Using a hand mixer, whip the ingredients together until the mixture's smooth & creamy.
- Add the eggs in, one at a time, and whipping to completely incorporate in between each cracked egg addition.
- Pour the cheesecake filling into the cooled crust/pan, using a spatula to scrape it out so that none's left behind. Run the spatula over top of the filling to smooth it out evenly. Tap the dish on the counter a couple times to release any trapped air bubbles.
Smoking The Cheesecake
- Preheat your smoker to 300° and add wood chips according to the manufacturer's instructions.
- Carefully place the cheesecake in the smoker, shut/seal the smoker, and let it smoke for at least 1 1/2- 2 hours, or until the center is set. Gently shake the dish (use a potholder) if the filling jiggles without rippling, it's set.
- Remove the smoked cheesecake and set it aside to cool to room temperature. Once cooled, transfer it to the refrigerator, and allow it to chill until you're ready to serve.
- When ready to serve, removed the cheesecake from the fridge and let it rest on a counter until it's close to room temperature. Run a butter knife slowly around the edges to 'release' it from the pan.
- Pop the spring and carefully remove the outer ring from the springform pan by lifting it up and away. Set it aside.
- For the cleanest cuts, use a hot knife that's wiped clean in between each slice.
- Serve as is, or with a drizzle of caramel syrup poured overtop.
Nutrition
Calories: 559kcal | Carbohydrates: 46g | Protein: 9g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 532mg | Potassium: 217mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1361IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg