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Smoked Cheesecake With Caramel And Sea Salt

Smoked Cheesecake With Caramel And Sea Salt (Cooked In A Smoker)

This Smoked Cheesecake with caramel and sea salt is such a great dessert to make outdoors. It is cooked right in a smoker or grill!
3 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: smoked cheesecake, smoker recipe, smoker dessert, grill recipe, caramel and sea salt, outdoor cooking
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8

Ingredients

  • 1 Cup + 2 Tbsp Sugar divided
  • 1 1/2 Cups Graham Cracker Crumbs
  • 6 Tbsp Butter melted
  • 1 (8-12 oz) Jar Caramel Dessert Topping divided
  • 1 Cup Sour Cream
  • 1/2 Tbsp Vanilla
  • 3 (8 oz) Cream Cheese softened
  • 1 Tbsp Sea Salt divided
  • 3 Eggs
  • 2 Tbsp Flour

Instructions

  • Start by preheating your smoker to 275 degrees. Or you can use your grill if it has temperature control.

Crust:

  • To start making the cheesecake use a medium bowl and mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter together. Mix until well combined.
  • Line a 9-inch springform pan with parchment paper. You can skip this if you want and just grease really well. This just makes it so much easier to pop the cheesecake out of the pan.
  • Dump crumb mixture into pan. Pack it down with your hands or the bottom of a glass. You want to press it slightly up the edges as well.
  • Put the pan with crust in the smoker and allow it to smoke while you mix filling.

Filling & Cooking:

  • In a mixing bowl or stand mixer beat cream cheese and 1 cup of sugar until smooth and fluffy.
  • Add the vanilla, salt, flour, and sour cream mix until well combined.
  • Add in eggs and beat until fully mixed but making sure not to over mix.
  • Using pot holders remove the crust from the smoker. Pour cheesecake batter over the crust in the pan.
  • Add 6 to 8 tablespoons of caramel topping over the batter. Use a butter knife to make swirls into the cheesecake mixture. Just be sure not to press down, you don’t want to dig into the crust.
  • Put the pan back into the smoker. Place a heat-proof pan or aluminum pan of water underneath.
  • Close the smoker lid and smoke cheesecake at 275 degrees for an hour and a half.
  • After an hour and a half, cheesecake should be firm but still slightly jiggles in the center.
  • Pour more caramel over the top of the cheesecake so that it covers the top of the cheesecake. Sprinkle a little sea salt on top.
  • Smoke for another 30 minutes.
  • Remove cheesecake from the smoker. Run a butter knife along the edges, so loosen the cheesecake from the pan. This helps to prevent cracking as the cheesecake sets.
  • Let the cheesecake cool to room temperature on the counter. Then place it in the refrigerator and chill for at least 6 hours or overnight before slicing and serving.

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.