Dutch Oven Cheesecake

Dutch Oven Cheesecake

Dutch Oven Cheesecake

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

Recipe by H. Kent Rappleye, an Eagle Scout and the International Dutch Oven Society’s president. Photograph Pat Haverfield; styling by Angela Yeung.

4 Comments

  1. Did this at summer camp last year. Total hit with the scouts and scouters. I line my Dutch Ovens with foil for sugary receipes and have found that I can reheat leftovers in the morning when I use the foil. Just put a few pebbles in the Dutch Oven, a 1/2 inch of water, and the leftover foil wrapped Dutch Oven treat. Loosen the foil and heat on your camp stove to steam warm for “coffee cake”.

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