Smoked Cookie Crust Vanilla Cheesecake
I made this cookie crusted vanilla cheesecake for the American Royal World Series of BBQ. I samples all sorts of different crusts including brownie, graham cracker, vanilla cake and more, but i kept coming back to the chocolate chip cookie crust being my favorite. I am friends with the owners of Confetti Sweets, the best cookie shop in the world, so i reached out to them for a recommendation. We came up with the idea of using their chocolate chunk toffee cookie dough as the crust, and it was absolute heaven! It paired perfectly with the butter caramel honey sauce topping and brought it all together. You can get the cookie dough mix here: https://confettisweets.ca/products/toffee-chocolate-chunk-cookie-mix?srsltid=AfmBOorkiMjDk7sDr9s6H6caXT306sYob3g24wE0DlJJtEM3WXwOV9uW
Ingredients
- 32 oz cream cheese
- 1 2/3 cup white sugar
- 1/4 cup corn starch
- 1 tbsp vanilla extract
- 2 each large eggs
- 3/4 cup heavy whipping cream
Cheesecake Crust
- 1 bag confetti sweets cookie mix
- 1/3 cup butter
- 1 large egg
Caramel Sauce
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup whipping cream
Instructions
- Preparing the Cheesecake Crust: Preheat the smoker to 350 degrees and place a water bath in the smoker to get warm. Make sure to grease the bottom of your spring form pan. Combine the ingredients for the cookie crust in a bowl and then press it into the bottom of your pan. Press the mixture into the bottom of a 9 inch spring form greased pan. Place the crust onto the smoker for about 15 minutes to par bake the crust a little bit.
Making the Cheesecake Batter
- Soften the Cream Cheese:Allow the cream cheese to sit at room temperature for at least 30–45 minutes, or until fully softened. This ensures a smooth, lump-free batter and prevents over-mixing later.
- Beat the Cream Cheese First:Place the softened cream cheese in a large bowl. Using a mixer on low speed, beat the cream cheese on its own for 1–2 minutes until completely smooth. Scrape down the sides and bottom of the bowl.
- Add Sugar in Small Portions:Add the sugar a few tablespoons at a time, mixing on low speed after each addition until just incorporated. Scrape the bowl again.
- Add Cornstarch and Vanilla:Add the cornstarch and vanilla extract. Mix on low speed only until combined—do not whip air into the batter.
- Add Eggs One at a Time:Add the eggs one at a time, mixing on low speed and stopping as soon as each egg disappears into the mixture. Avoid increasing speed or over-mixing; this is key for preventing cracks.
- Add Whipping Cream Gradually:Slowly pour in the whipping cream in two to three small additions, mixing each addition on low just until incorporated. The final batter should be smooth but not airy.
- Final Bowl Scrape:Gently fold the batter with a spatula, scraping the sides and bottom to ensure everything is fully combined without adding extra air.
- Pour Over the Crust:Retrieve your springform pan and pour the cheesecake mixture over the par-baked crust.
Baking the Cheesecake
- Double wrap the bottom of your spring form pan in tin foil, to prevent water from seeping into your cheesecake.
- Place the cheesecake into a water bath and then place on the smoker at 350 degrees. for approximately 1.5 hour or until the top starts to turn a light golden brown.
- Remember: do not open the smoker door.
Cooling the Cheesecake
- I use a 2 step cooling method, with step one being to leave the cheesecake out on the counter in a cooling rack for approximately 2 hours.
- Once the cheesecake has cooled to close to room temperature, its time to move it to the refrigerator. Place in the refrigerator for a minimum of 4 hours, but overnight is best.
Making the Caramel Sauce
- add butter to frying pan on medium heat
- add honey to butter and stir constantly.
- after 3 minutes add heavy whipping cream and continue to stir until the sauce becomes golden brown.
- remove from heat and let cool.
Assembling the Cheesecake
- place a drizzle of caramel sauce onto the plate, place a slice of cheesecake on top of the caramel sauce.
- Drizzle more caramel sauce over the cheesecake
- Optional (sprinkle with praline pecans)
Notes
Smoked Cheesecake FAQ
Why do I need to soften the cream cheese first?
Softening the cream cheese ensures the batter becomes smooth without needing to mix aggressively. Over-mixing introduces air, which can cause cracks, rising, and sinking in the cheesecake. Room-temperature cream cheese gives you the silkiest texture.Why do I add the sugar and cream in small portions?
Adding ingredients gradually helps them combine evenly and gently. This prevents lumps, reduces the risk of over-mixing, and keeps the cheesecake dense and creamy instead of fluffy.Can I over-mix the cheesecake batter?
Yes over-mixing is one of the most common causes of cracked cheesecakes. Keep the mixer on low speed at all times and stop mixing as soon as each ingredient is incorporated.Why do I need a water bath in the smoker?
The water bath adds moisture to the cooking environment and stabilizes the temperature. This helps the cheesecake cook evenly and prevents it from drying out, cracking, or browning too quickly.Why wrap the springform pan in foil?
Wrapping the pan prevents water from the bath from seeping into the crust. Even a small leak can create a soggy, ruined base, so double-wrapping is essential.How do I know when the cheesecake is done?
Look for a golden brown top and slight jiggle in the center. You should avoid opening the smoker, but if your smoker has a glass front, monitor the browning through the window. Total time is usually around 1 hour 45 minutes.Why is the cooling process so long?
Cheesecake continues setting as it cools. Allowing it to cool for 2 hours on the counter and 4 hours in the fridge prevents cracking and ensures a properly firm texture. Rushing the process can result in a mushy or collapsed center.Can I chill the cheesecake overnight?
Yes. After the first 4 hours uncovered, wrap the cheesecake in plastic wrap and refrigerate overnight for the best texture.Do I have to smoke the nuts?
Smoking the nuts adds depth to the caramelization and enhances the flavor of the cashews. If you don’t have a smoker available, you can roast them in the oven at 350°F for 15–20 minutes until caramelized.Can I make the caramel sauce ahead of time?
Absolutely. Make the bourbon hot honey caramel up to 3 days ahead and store it in the refrigerator. Warm it gently before serving.What’s the best way to serve the cheesecake?
Slice cold, drizzle generously with the caramel sauce, and sprinkle the honey-roasted cashews on top. The cold cheesecake and warm caramel make a great contrast.Can I freeze the cheesecake?
Yes freeze without the toppings. Wrap tightly in plastic wrap, then foil. Thaw in the refrigerator overnight before serving and adding sauce and nuts.Why is my cheesecake lumpy?
This usually happens when the cream cheese wasn’t softened enough, or ingredients were added too quickly. Make sure the cream cheese is fully at room temperature and always mix on low speed. Tried this recipe?Let us know how it was!