A few years ago my father in law mentioned that his mom used to make a smoked cherry cheesecake on the old wood stove in passing. I’m not sure if it was his secret intention, but I picked up on his fond memory and immediately mentioned to Wes on the way home that we need to make a smoked cherry cheesecake for his birthday.
Having a memory associated with a particular food is so special. Every time you take a bite you get to remember that special time, and feel like you never left.
As with most recipes in our home, this classic dish was made even better with a kiss of smoke. A butter graham crust, and creamy cake with a light smoke ring. Topped with a smoked cherry sauce… the perfect bite!
It’s easy enough to whip up, and keeps well for several days in the fridge. I have easily doubled this recipe in a larger spring form pan. We hope you enjoy this recipe as much as we do, and can’t wait to hear what you think in the comments below!
Smoked Cherry Cheesecake
A smoky, creamy cheesecake with a sweet and tart cherry topping.
Ingredients
- Graham Cracker Crumbs- 1 1/2C
- Butter, Melted- 1/2C
- Granulated White Sugar- 1/2C+ 5tbs
- Salt-1 pinch
- Cream Cheese, softened- 8oz
- Sour Cream-2tbs
- Egg- 1
- Lemon Juice- 1tbs+2tsp
- Vanilla Extract- 2tsp
- Cornstarch- 1tbs
- Brandy (Or Water)- 3tbs
- Cherries, Pitted- 5oz
Directions
- Step 1 Start by heating your smoker to 240 degrees.
- Step 2 Combine cherries, 1tbs lemon juice, 2tbs sugar and brandy in a smoker safe pan. Place on smoker uncovered and allow to smoke for 40-45 minutes. Remove from smoker and allow to cool. Once cooled place in a small pot on the stovetop, on low to medium heat, bringing to a simmer. Add the cornstarch and stir to combine. You want the sauce to thicken slightly. Once the sauce sticks to your spoon, remove from the heat and set aside.
- Step 3 You want to prep a 7 inch springform pan by lightly spraying inside on the sides and bottom with non stick spray, and I like to cut out a circle of parchment paper to place in the bottom. This ensures your crust will not stick.
- Step 4 Turn your smoker to 300.
- Step 5 In a medium bowl, combine the graham cracker crumbs, melted butter, 3tbs of sugar and salt. Stir until thoroughly combined. Press into the bottom of your springform pan.
- Step 6 Next, you are going to mix up the cheesecake filling. In a medium bowl, combine cream cheese, sour cream, vanilla, egg, white sugar and 2tsp lemon juice with a handheld or stand mixer. Blend until completely smooth and creamy.
- Step 7 Pour cheesecake into your prepared crust.
- Step 8 Smoke at 300 degrees for 1 1/2 hours. It should be browned around the edges from the smoke, and appear wiggly when moved, but not wet.
- Step 9 Remove from heat and allow to cool slightly before placing in the refrigerator to set.
- Step 10 Once the cheesecake has fully cooled, you are ready to eat! Slice and top with the smoked cherry compote. Enjoy!
