by Austin Carter
New Recipe
- Prep Time: 40 minutes - Cook Time: 2 hours 30 minutes - Chilling Time: 6 hours - Total Time: 9 hours 10 minutes - Course: Dessert - Cuisine: American - Servings: 8 - Calories: 400 kcal
– Smoker – Springform Pan – Mixing Bowl – Oven – Wood Chips or Chunks – Mixer or Hand Whisk – Measuring cups and spoons – Cooling Rack – Refrigerator
For the Crust: – 1 ½ cups graham cracker crumbs – 6 tablespoons melted butter For the Filling: – 24 oz cream cheese softened – 1 cup granulated sugar – 4 large eggs – 1 teaspoon vanilla extract – 1 cup sour cream
Prepare the Crust: 1. Preheat your oven to 350°F (175°C). 2. In a bowl, mix the graham cracker crumbs and melted butter until well combined. 3. Press the mixture firmly into the bottom of a 9-inch springform pan. 4. Bake the crust for 8-10 minutes. Remove and let it cool while preparing the filling.
Prepare the Filling: 1. Reduce the oven temperature to 325°F (160°C). 2. In a large bowl, beat the softened cream cheese and sugar until smooth. 3. Add eggs one at a time, mixing well after each addition. 4. Stir in the vanilla extract and sour cream until fully combined and smooth.
Smoking the Cheesecake: 1. Prepare your smoker according to its instructions and preheat it to 250°F (120°C). 2. Place the cooled crust-filled springform pan on the smoker rack. Smoking Process: 1. Pour the cheesecake filling onto the cooled crust in the springform pan.
2. Smoke the cheesecake at 250°F (120°C) for about 1 to 1.5 hours, or until the edges are set but the center still has a slight jiggle. Chilling and Serving: 1. Remove the cheesecake from the smoker and let it cool at room temperature. 2. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing and serving.