Smoked Cheesecake With Caramel Sauce

Have you ever tried smoked cheesecake?

When it comes to desserts, there are few dishes as beloved as a good, gooey piece of cheesecake.

But what if you could give this classic dish an extra layer of deliciousness by adding a hint of smokiness?

My smoked cheesecake recipe is one of my families favorites! They are always requesting it for holidays and cookouts.

Below you’ll find my exact process for making the tastiest cheesecake of your life.

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Why You’ll Love This Cheesecake Recipe

Prepare to be amazed by this incredibly simple 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.

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What You Need for for Smoked Cheesecake

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

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What Temperature to Smoke Cheesecake

Smoke the cheesecake at 250°F for best results.

Higher and lower temperatures will alter the cooking time.

If a cheesecake cooks too fast or too slow, the texture may not turn out right.

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How Long to Smoke Cheesecake

Smoke the cheesecake for about 2 hours at 250°F.

Since we’re cooking at a low temperature, the cooking time is a bit longer than you might expect.

What to Serve With Cheesecake

Cheesecake is a great dessert to serve after any meal.

It would be especially delicious after steak and potatoes. Serve it as a dessert for any other simple classic meal.

What Wood Chips for Smoked Cheesecake?

You want something subtle for smoking a cheesecake, try a more mild wood such as maple, apple, hickory, or cherry.

These flavors will enhance the cheesecake without overpowering the creamy flavors.

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What Equipment Do I Need for Smoked Cheesecake?

Besides a smoker, you’ll need very basic equipment. A mixing bowl and mixer of your choice will help you prepare the batter. You don’t need a food processor, but a food processor will crumble the graham crackers very easily.

We recommend using a 9-inch springform pan. This type of pan can make cooking cheesecake easy. It will also result in a prettier product. Otherwise, you just need a pellet grill and the wood chips of your choice.

Smoked Cheesecake Recipe

Below are my 5 simple steps to 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 your 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 with melted butter.

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Press into the bottom of a well greased 9-inch springform pan.

Step 3: Prepare the Filling

Cream together the eggs and sugar.

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Beat in cream cheese, vanilla, lemon zest, and lemon juice until smooth.

(Use a food processor if you have one to get 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.

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Step 4: Smoke the Cheesecake

You’ll want to bake your cheesecake above a tray of water to keep it moist. I’ve just added a tray on the centre of my grill.

Smoke at 250F for about 2 hours until internal temp hits 145F.

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

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.

If you want to check for doneness with an instant-read thermometer, aim for 145°F.

Let the cheesecake cool down. When it reaches room temperature, refrigerate it for over four hours before serving.

Serve with burnt sugar sauce.

Smoked Cheesecake Recipe Variations

There are several ways to enhance the flavor of cheesecake. You can add some pie filling, fruit preserves, or even fresh fruit. This will result in a fruity cheesecake that will taste delicious!

Use chocolate syrup or caramel sauce to add some nuance to the flavor of the cheesecake. If you want to try something more exciting, mix in bits of your favorite candy bar or cookie.

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 crumbs. A lot of people like to add some lemon zest for extra flavor.

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Notes on Smoked Cheesecake

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.

Use a spring form pan for best results. This kind of pan makes it easy to remove the cheesecake.

How Do I Keep Smoked Cheesecake From Cracking?

Fill a water tray in your smoker if you have one. 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 common practice while baking cheesecakes.

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

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

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

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How Do I Store Smoked Cheesecake?

Cover the leftover cheesecake with plastic wrap or store it in an airtight container, 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 me? 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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Smoked Cheesecake

Want to the try my favorite smoked cheesecake recipe with caramel sauce? This recipe is my tried and tested cheesecake recipes and will have you guests begging for me.
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Appetizer, Dinner, lunch, main, Main Course
Cuisine: American, Barbecue, bbq, cheese, dessert, dinner, grill, lunch
Servings: 4 servings
Calories: 236kcal
Author: Charlie
Cost: 12

Equipment

  • 1 Pellet smoker

Ingredients

For the Crust

  • Crushed Cookies 1.5 cups
  • Melted butter 1/4 cup

For the Filling

  • Cream cheese 450g
  • Sour cream 1/2 cup
  • 2 whole eggs + 1 egg white
  • Sugar 3/4 cup
  • Vanilla 1 tsp
  • Lemon zest
  • 1 tbsp lemon juice

Instructions

Step 1: Prepare the Smoker

  • Use the wood chips of your choice to start the smoker.
  • Preheat the smoker to 250°F.

Step 2: Prepare and Bake the Crust

  • Make a crust by crushing some graham crackers and mixing 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.
  • 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

  • Smoke at 250F for about 2 hours until internal temp hits 145F.
  • Smoke cheesecake in the preheated smoker for about two hours.
  • You’ll want to bake your cheesecake above a tray of water to keep it moist.
  • 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.
  • If you want to check for doneness with an instant-read thermometer, aim for 145°F.
  • Let the cheesecake cool down.
  • When it reaches room temperature, refrigerate it for over four hours before serving.
  • Serve with burnt sugar sauce.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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