Smoked Cheesecake With Caramel Sauce

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Have you ever tried smoked cheesecake? Regarding desserts, there are few dishes as beloved as a good, gooey piece of cheesecake.

But what if you could add a hint of smokiness to this classic dish to give it an extra layer of deliciousness? My smoked cheesecake recipe is one of my family’s favorites. They always request it for holidays and cookouts.

Below is my exact process for making the tastiest cheesecake of your life.

Why You’ll Love This Cheesecake Recipe

Prepare to be amazed by this straightforward cheesecake recipe! No more messy bain-marie or fussing with aluminum foil-wrapped springform pans.

The secret to this mouthwatering delight is cooking it low and slow on the smoker, resulting in a perfect texture that requires minimal effort. Whether you prefer it with berries, caramel, or even a touch of chocolate, this smoked cheesecake will surpass all your dessert expectations.

What You Need for Smoked Cheesecake

Crushed Cookies
Melted butter
Cream cheese
Sour cream
Eggs
Sugar
Vanilla
Lemon zest
Lemon juice

Smoked Cheesecake Recipe

Below are my five simple steps for making smoked cheesecake; I have also included step-by-step images

Step 1: Prepare the Smoker

Use the wood chips of your choice to start the smoker.

Preheat the smoker to 250°F and load with the wood chips of your choice. I recommend going for a mild fruitwood like cherrywood or applewood.

Step 2: Prepare and Bake the Crust

Make a crust by crushing some graham crackers and mixing them with melted butter. Press into the bottom of a well greased 9-inch springform pan.

Step 3: Prepare the Filling

Cream together the eggs and sugar.

Beat in cream cheese, vanilla, lemon zest, and lemon juice until smooth. (Use a food processor if you have one to get a smoother texture. Otherwise, you can use an electric blender like I’ve done)

Pour over the crust and smooth the top. Tap the sides to get any air bubbles. Wrap the outside of the pan with foil to keep it clean from smoke and catch any spills.

Step 4: Smoke the Cheesecake

To keep your cheesecake moist, bake it above a tray of water. I’ve just added a tray to the center of my grill. Smoke at 250F for about two hours until internal temp hits 145F.

I then lifted up one of my grill racks and placed it on top of the water. Now, I can add the cake pan.

Step 6: Finishing Up

If you notice a golden-brown sheen over the top of the cheesecake, it’s probably ready.

You may also notice that the sides have puffed up a bit. Tap the sides of the pan. The center should jiggle slightly while the rest of the cheesecake should not.

To check for doneness with an instant-read thermometer, aim for 145°F. Once you have removed it from the smoker, let the cheesecake cool down. When it reaches room temperature, refrigerate it for over four hours before serving. Serve with burnt sugar sauce.

What Temperature to Smoke Cheesecake

Smoke the cheesecake at 250°F for best results. If it cooks too fast or too slow, the texture may not turn out right.

How Long to Smoke Cheesecake

Smoke the cheesecake for about two hours at 250°F. Since we’re cooking at a low temperature, the cooking time is longer than expected.

Flavor Variations

• Fruit Fillings and Preserves: Swirl in your favorite pie filling or fruit preserves to create a vibrant, fruity twist. Popular options include:
  • Cherry preserves
  • Blueberry compote
  • Raspberry reduction
• Fresh Fruit Toppings: Add fresh, seasonal fruits for a burst of natural sweetness:
  • Sliced strawberries
  • Fresh berries
  • Caramelized peaches
• Citrus Zest: Brighten the flavor profile with a touch of lemon or orange zest for a refreshing note
• Chocolate Variations:
  • Drizzle with dark chocolate syrup
  • Swirl in chocolate ganache
  • Sprinkle with chocolate shavings
• Caramel Creations:
  • Top with salted caramel sauce

Crust Variations

Reimagine the classic cheesecake foundation:

• Experiment with different cookie types for the crust. Instead of a graham cracker crust, you could use your favorite cookie. Just crumble the cookie and use the cookie crumbs in place of the graham cracker crumb
• Combine multiple cookie types for a unique flavor profile
• Toast or caramelize cookie crumbs before pressing into the pan for extra depth

Pro Tips

• Use room-temperature cream cheese and sour cream for best results.
• Be sure to mix these ingredients well so that the batter is not lumpy.
• Many people use parchment paper so the cheesecake will easily come out of the pan.
• Cut the parchment paper to the right shape and size of the pan for the best results.
• For best results, use a spring-form pan. This kind of pan makes it easy to remove the cheesecake.

Keeping Cheesecake From Cracking

If you have a smoker, fill a water tray with water. The steam can prevent cracks from forming in the cheesecake.

If you don’t have a water tray, consider putting an oven-safe pan filled with water in the smoker. This is called a water bath and is a common practice while baking cheesecakes.

It works well because the steam and humidity counteract any air bubbles that may occur. Avoid overmixing when mixing the filling ingredients.

This can add extra air bubbles to the cheesecake batter, resulting in cracks. Avoid opening the smoker’s lid while the cheesecake is cooking.

Temperature changes can cause cracks in the cheesecake. Allow it to cool to room temperature before refrigerating it. The slower the temperature change, the less likely cracks will form.

Storing Leftovers

Cover the leftover cheesecake with plastic wrap or store it in an airtight container, and refrigerate leftovers for up to three days. If you want to freeze the cheesecake, wrap it with aluminum foil and plastic wrap. You can freeze it for up to two months.

Want More Dessert Recipes?

Do you love dessert as much as I do? I have lots of delicious dessert recipes below.

Smoked Pumpkin Pie

Smoked Brownies

Smoked Pineapple in Brown Sugar

Smoked Peaches, Cinnamon, and Brown Sugar Drizzle

Prosciutto-Wrapped Smoked Brie Recipe 

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Smoke On!

Charlie

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