Apple Cheesecake with Caramel Streusel Topping, by Lisa Blodgett
Judges’ Comments: If there are any doubters questioning why the Dutch oven remains such a popular outdoor cooking device after hundreds of years, perhaps it’s because they’ve never tried making cheesecake in one. This decadent dessert by Lisa Blodgett might have a few intimidating steps, but don’t let that stop you. This is, hands down, the best cheesecake we’ve ever tasted in our many years of testing recipes.
What you’ll need:
- 1 1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 3/4 cup (1 1/2 standard sticks) butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 large Granny Smith apples; peeled, cored and finely chopped
- 2 Tbsp. granulated sugar
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup (1 standard stick) butter, softened
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1 Tbsp. butter
- 1 pinch salt
- 1/2 teaspoon vanilla extract
1. Light and heat 25 briquettes.
2. To prepare crust mixture, combine 1 1/2 cups flour and 1/3 cup brown sugar in a bowl. Cut in 3/4 cup butter until crumbly.
3. Press crust mixture evenly into bottom of a parchment-lined 12-inch camp Dutch oven.
4. Bake for about 15 minutes using eight coals underneath the oven and 17 coals on lid.
5. While crust is baking, prepare cheesecake filling by beating cream cheese in large bowl along with 1/2 cup granulated sugar until smooth.
6. Add 1 tsp. vanilla extract and eggs to bowl. Mix well but do not overbeat.
7. Evenly pour filling over crust in oven.
8. In another bowl, prepare apple topping by stirring together chopped apples, 2 Tbsp. granulated sugar, nutmeg and cinnamon.
9. Spoon apple topping evenly over cream cheese mixture in oven.
10. To prepare streusel topping, combine 1 cup brown sugar, 1 cup flour and oats in a bowl.
11. Cut 1/2 cup butter into topping mixture.
12. Evenly sprinkle streusel topping over apples in oven.
13. Return lid to oven and continue baking for 30 minutes or until filling is set. Refresh coals as required.
14. For the caramel topping, combine cream, evaporated milk, 1/2 cup brown sugar, 1 tablespoon butter and salt in a small pot (or a separate Dutch oven) over a camp stove or a few hot coals.
15. Stir frequently, bringing caramel topping to a boil until thick, about 10 to 15 minutes.
16. Remove caramel topping from heat then stir in 1/2 teaspoon vanilla extract.
17. Drizzle caramel topping over cheesecake and serve.
Find even more Dutch oven recipes at scoutingmagazine.org/dutchoven.
About the judges: Tim and Christine Conners are proud parents of two Scouts and authors of several camping cookbooks. Find their books at local Scout shops or at booksbyconners.com.