Smoked Cheesecake Pies
Posted: Tue Dec 18, 2007 2:18 pm
I heat up the smoker to 300* using oak lump, no water in the pan, and let it burn for an hour to settle in nice and steady.
Graham cracker crust brushed with egg wash. Put them in the smoker for about 10 minutes, then take them out and let cool. Fill pies with cheesecake mix, put them back in the smoker ( I add a couple small chunks of cherry wood for flavor now ) for 50 - 60 minutes til almost done.
Then when thy are about 10 minutes from being done I lightly sprinkle with cinnamon with a touch of nutmeg. Put them back in to finish. When done, let them cool on racks.
Once cool, leave as they are or add the topping of your choice. Cover and keep in frig til ready to serve.
These are plain, cherry, and blueberry pies for the bank Christmas party tomorrow.
The cherry wood gives them a very mild smoke flavor. They are easy to over smoke.
Graham cracker crust brushed with egg wash. Put them in the smoker for about 10 minutes, then take them out and let cool. Fill pies with cheesecake mix, put them back in the smoker ( I add a couple small chunks of cherry wood for flavor now ) for 50 - 60 minutes til almost done.
Then when thy are about 10 minutes from being done I lightly sprinkle with cinnamon with a touch of nutmeg. Put them back in to finish. When done, let them cool on racks.
Once cool, leave as they are or add the topping of your choice. Cover and keep in frig til ready to serve.
These are plain, cherry, and blueberry pies for the bank Christmas party tomorrow.
The cherry wood gives them a very mild smoke flavor. They are easy to over smoke.
I love cheesecake. 