Smoked Cheesecake is an unexpected yet delicious finish to any barbeque meal. In this version, the graham cracker crust and filling are infused with our tangy and smoky Mango Magic seasoning. The cheesecake is smoked low on the grill to infuse notes of wood-fired flavor as it cooks. Top it off with a fresh strawberry, mango and jalapeño sauce for a sweet and spicy finish.
1/3 cup Butter, Melted
2 lbs Cream Cheese, Room Temperature
1 1/2 cup Graham Cracker Crumbs
1 tbsp Lemon Juice
2 tsp + 1 tbsp + 1/2 tsp Mango Magic
8 oz Strawberries, large dice
2 tsp Vanilla Extract
3 tbsp + 3/4 cup Brown Sugar
1 tsp Cornstarch
1 Jalapeño, finely diced
1/2 tbsp Lemon Zest
1/4 cup Mango, diced
1 tbsp Sugar, Granulated
2/3 cup Water
- Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
- Once the fire is lit, preheat oven to 400° F.
- Spray a springform pan with non-stick cooking spray, then cut a piece of parchment to fit the bottom. Wrap the outside with foil.
- Make the crust: whisk together graham cracker crumbs, brown sugar, Mango Magic, then drizzle melted butter over the top. Press mixture onto the bottom of the prepared springform pan, including an inch up the sides. Bake the crust for 5 minutes, then remove from the oven and cool for 10 minutes.
- Prepare the filling: Place cream cheese, brown sugar, Mango Magic, lemon zest & juice, and vanilla extract in the bowl of a stand mixer, fitted with paddle attachment. Beat on medium-low speed until smooth, then add the eggs one at a time, beating in between each addition. Pour the batter into the pan. Use a skewer to swirl around and remove any air bubbles.
- Place the cheesecake over indirect heat and smoke for 1 hour. After 1 hour, rotate the cheesecake, then increase the temperature to 300° F, and continue baking for 30 to 60 minutes. Turn the grill off, and prop open the lid. Allow the cheesecake to remain on the grill for 30 minutes, to slowly cool, then transfer to a wire rack to cool to room temperature.
- Wrap the cheesecake with foil, then refrigerate for at least 4 hours to completely set.
- Loosen the sides of the cheesecake with a knife, then unmold the cheesecake.
- Prepare the sauce: heat a small saucepan over medium-low heat. Add the water, sugar, cornstarch, and Mango Magic. Whisk until smooth, then add the strawberries and jalapeño. Stir to coat, then reduce heat to simmer. Simmer for 3 to 5 minutes, until strawberries are softened and sauce coats the back of a spoon. Set aside.
- Portion the cheesecake into 10 to 12 slices, then serve with sauce, and fresh mango.
- Metal Baking Pan
- Metal Saucepan
- Parchment Paper
- Springform Pan
- Stand Mixer with Paddle Attachment
Need something to pair with this decadent, post barbecue dessert? Try a sweet Riesling or a late harvest Sauvignon Blanc.