Try this Dutch oven cheesecake recipe

In a good way. Your campers will remember you as a cooking legend.

Styling by Angela Yeung

“Anything you can cook in your kitchen oven, you can cook in a Dutch oven.”

The first time I heard that, I thought to myself, “No way.” Now, one of my favorite things to hear someone say is, “There’s no way that came out of a Dutch oven!”

I have also discovered that adapting a recipe to the Dutch oven isn’t all that hard. A recipe that is normally cooked in a 9-by-13 baking dish fits well into a 12-inch Dutch oven. A dish that is cooked in a 9- or 10-inch cake or springform pan fits well into a 10-inch Dutch oven.

My all-time favorite reaction to something I adapted for the Dutch oven was when I tried baking a cheesecake. I know it’s hard to believe, but you can cook a cheesecake in a Dutch oven.

When people ask, “What’s for dessert?” you can reply, “Oh, I thought I’d just do something with cherries.”

Odds are they will walk away and tell the others, “We’re having cherry cobbler tonight.” I guarantee that when you take the lid off that Dutch oven and “cherry cobbler” turns into an honest-to-goodness cheesecake—well, just be ready to perform CPR on all the folks who pass out.

And one more warning: Be prepared to have people come up to you for the rest of your life and say, “Hey, aren’t you that Scout leader who made the incredible cheesecake in the woods?”

H. Kent Rappleye, past president of the Utah-based International Dutch Oven Society, is an Eagle Scout and Vigil Honor member of the Order of the Arrow.

Dutch Oven Cheesecake

Start with a 10-inch Dutch oven preheated to about 325 degrees (13 coals on top, 7 coals below).

Crust

  • 1 package honey graham crackers, crushed (about 1¾ cup)
  • 3 tablespoons sugar
  • 5½ tablespoons salted butter, melted

Mix together graham cracker crumbs, sugar, and butter.

Lightly spray the inside of the Dutch oven with baking spray. Press the crumb mixture inside.

Bake for 10 minutes.

Cheesecake

  • 5 packages (8 oz.) cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • Baking spray
  • Favorite cheesecake topping

Mix by hand cream cheese, sugar, flour, and vanilla until well blended.

Add sour cream. Mix well.

Add eggs, one at a time, mixing until just blended. Pour over crust.

Bake for about 1 hour or until center is almost set.

Loosen cake from side of oven and let cool before serving with favorite fruit topping.

Serves: 12 to 16 slices

6 thoughts on “Try this Dutch oven cheesecake recipe

  1. I’ve used this recipe eight times now with consistent great results. I’ve also changed it up a little with stevia instead of sugar and used all low-cal ingredients with equally great results. Thanks for the recipe.

  2. OUTSTANDING! I have made it numerous times, people who don’t normally like cheese cake love it and have asked for more.
    I even make it at home in a 10″ cast iron skillet in the oven.
    I might suggest a slightly thicker crust which I multiply the items by 1-1/2 and it is just right, 2 times was way to much crust.
    Good Scouting.

  3. A friend made this for our families while camping last summer. It was really good cheesecake still slightly warm the night she made it, but if you can hold out, it was INCREDIBLE the next morning, cold and well set, for breakfast! Best cheesecake I have ever eaten. (Maybe being out in the woods at 8 am helped!)

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