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–+ servings

Perfect 180 Smoked Juniors Cheesecake

Russell Bird
Try this recipe if you’re ready to impress at your next cookout, competition, or holiday feast. Whether you're chasing the big win or just want to serve something unforgettable, this smoked cheesecake delivers a perfect balance of smoky flavor, silky texture, and honey-sweet indulgence.
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Prep Time 20 minutes
Cook Time 2 hours
Cooling Time 6 hours
Course Dessert
Cuisine Baking
Servings 10 people

Equipment

  • Louisiana Grills 1200 Premier
  • You Need a BBQ Cutting Board
  • Competition Blend Wood Pellets
  • Spring Form Pan
  • Yonedas Okami Chef Knife
  • Aluminum foil
  • Aluminum Tray
  • Cooling Rack

Ingredients
  

Cheesecake Ingredients

  • 32 oz Cream Cheese
  • 1 ⅔ cups White Sugar
  • ¼ cup Cornstarch
  • 1 tbsp Pure Vanilla Extract
  • 2 each Extra Large Eggs
  • ¾ cup Heavy Whipping Cream

Cheesecake Crust Ingredients

  • 1 ½ cups Finely Ground Graham Crackers
  • ⅓ cup White Sugar
  • 6 tbsp Butter

Hot Bourbon Honey Caramel Sauce Ingredients

  • ¼ cup Butter
  • ½ cup Peace River Bourbon Hot Honey
  • 1 cup Heavy Whipping Cream

Smoked Sweet and Salty Honey Roasted Cashews

  • 1 tsp Butter
  • 1 ½ cups Whole Cashews salted
  • ¼ cup Peace River Honey

Instructions
 

  • Preheat smoker to 275°F and set water bath inside
  • Mix crust ingredients, press into greased springform pan, and par-bake for 10 minutes
  • Mix cheesecake filling and pour over crust
  • Smoke for 1 hr 45 mins or until golden
  • Cool for 2 hours at room temp, then 4 hours in fridge
  • Smoke honey-roasted cashews at 350°F for 20 minutes
  • Make caramel sauce by simmering butter, honey, and cream
  • Slice chilled cheesecake, top with sauce and cashews
  • Serve cold and enjoy a world-class BBQ dessert
Keyword Savoury