Fast Food: Smoked Cheesecake with Maple Butter Sauce

This recipe is for a classic New York style cheesecake.  You'll find the smoke adds a depth of flavor that can be lacking in a simple cheesecake recipe.  The Maple Butter Sauce rounds out the creaminess by adding a bit of sweet.




  • 2 packs of Graham Crackers, finely ground graham (about 18 crackers)
  • 1/2 c unsalted butter, melted (1 stick)
  • 1/2 c sugar


  • 4- (8) oz blocks cream cheese, room temperature
  • 1 c sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla extract


  • 1/2 cup packed brown sugar
  • 2 Tbsp maple syrup
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/2 tsp vanilla extract



Put graham crackers in a zip top bag and crush them into fine crumbs.  Use a food processor if you'd like.  Add the sugar and mix it in.  Pour the melted butter into the bag and squeeze the contents around until evenly mixed.

Pour the graham cracker crumb mixture into a greased 9-inch springform pan.  Using a measuring cup, gently press the crumb mixture down, compressing it to the bottom of the pan.  Work your way around the outside edge and press the crumbs up the side of the pan at least an inch high.

Place the pan in the refrigerator to firm it up.


 Preheat your smoker to 275 degrees (f).

In a stand mixer, or a large bowl with hand mixer, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. 

Slowly add the sugar and beat until creamy.  This should take a minute or two. Occasionally, scrape down the sides of the bowl and the beaters to make sure it's completely mixed.

Add the eggs, one at a time, and continue to slowly beat until combined.

Add the sour cream.

Once the sour cream is mixed in, add the vanilla extract.  Mix just until combined. 

Pour filling into the crust-lined pan and smooth the top with a spatula.

Place the cheesecake in your smoker.  Bake for 1 hour and 45 minutes to 2 hours.  The cheesecake should have an even light brown color and should be slightly spongy to the touch.

Remove the cheesecake from the smoker and let it cool to room temperature, at least a couple of hours.  Then refrigerate for at least 2 hours but overnight is better.


In a small saucepan over medium-high heat, add the brown sugar, butter, maple syrup and heavy cream.  Bring to a boil.  Cook for 5 minutes, stirring occasionally.  Remove from the heat and add the vanilla extract.  Spoon over cooled cheesecake.  Enjoy!


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