Print

Perfect Smoked Old Fashioned Cheesecake Recipe with Easy Bourbon Glaze

Smoked Old Fashioned Cheesecake - featured image
Print Recipe

A rich and creamy cheesecake infused with a subtle smoky aroma and topped with a smooth bourbon glaze, perfect for special occasions and impressing guests.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon (optional)
  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 tablespoon bourbon (optional)
  • 1/2 cup bourbon (for glaze)
  • 1/2 cup brown sugar, packed (for glaze)
  • 2 tablespoons unsalted butter (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Wood chips for smoking (cherry wood recommended, about 1/2 cup soaked in water for 30 minutes)

Instructions

  1. Prepare the Crust (10 minutes): Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until crumbs feel like wet sand. Press mixture firmly into bottom of 9-inch springform pan. Bake 8–10 minutes until set and fragrant. Let cool.
  2. Make the Cheesecake Filling (15 minutes): Beat softened cream cheese on medium speed until smooth (2–3 minutes). Gradually add granulated sugar and mix. Beat in eggs one at a time, scraping bowl sides. Mix in sour cream, vanilla extract, flour, and bourbon until just combined. Avoid overmixing.
  3. Smoke the Cheesecake (30 minutes): Preheat smoker or grill to 275°F (135°C). Place soaked wood chips in smoker box or foil packet with holes. Pour batter over cooled crust. Place springform pan on smoker grill grate. Close lid and smoke for 30 minutes, maintaining light smoke aroma.
  4. Bake the Cheesecake (45–50 minutes): Transfer pan to preheated oven at 325°F (163°C). Bake 45–50 minutes until edges are set and center jiggles slightly. Internal temperature should be about 150°F (65°C). Turn off oven and leave cheesecake inside for 30 minutes to finish cooking gently.
  5. Cool and Chill (At least 4 hours): Remove cheesecake from oven and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
  6. Make the Bourbon Glaze (10 minutes): In small saucepan, combine bourbon, brown sugar, and butter. Simmer over medium heat, stirring until sugar dissolves and mixture thickens slightly (about 8 minutes). Remove from heat, stir in vanilla. Cool until slightly thickened but pourable.
  7. Serve: Drizzle bourbon glaze over chilled cheesecake before serving. Slice with warm, wet knife for clean cuts.

Notes

Use cherry wood chips for a subtle fruity smoke. Avoid overmixing batter to prevent cracks. Chill cheesecake thoroughly for best texture and flavor. Glaze can be made a day ahead and warmed before serving. If no smoker, bake directly after preparing batter for a non-smoked version. Use a warm, wet knife for clean slices. Substitute crust for gluten-free or dairy-free options as needed.

Nutrition

Keywords: smoked cheesecake, bourbon glaze, old fashioned cheesecake, smoked dessert, bourbon dessert, creamy cheesecake, cherry wood smoked, easy cheesecake recipe

Find it online: https://lyrafeast.com/perfect-smoked-old-fashioned-cheesecake-recipe-with-easy-bourbon-glaze/