After eating a great dinner of camping chili or Dutch oven lasagna, it’s only natural to ask what’s for dessert. When exploring the great outdoors, you want to make sure you have easy campfire recipes that will work for you and your group. You may crave a sweet dessert on your next camping adventure, so here are two recipes to consider for Dutch oven cheesecake.
This recipe makes two large cheesecakes. The ingredients to add to your camping kitchen setup are:
- 4 eggs
- 1 cup of sour cream
- 1 tablespoon of vanilla
- 3 tablespoons of flour
- 1 cup of sugar
- 5 packages of softened cream cheese (8 oz.)
- 1 pair of honey graham cracker crusts
Consider bringing a camping cooler to keep the eggs, sour cream, and cream cheese cold.
Step 1: Heat two Dutch ovens to about 325 degrees.
Step 2: While still in their tins, place the graham cracker crusts in the Dutch ovens and warm them for about 3 minutes.
Step 3: Mix the vanilla, flour, sugar, and cream cheese in a bowl. For best results, mix with your hands until the mixture softens evenly.
Step 4: Add the sour cream and mix it with either a spoon or a whisk.
Step 5: Break the eggs one at a time and continue whisking the mixture.
Step 6: Next, pour an equal amount of mixture into each crust. Pour the mixture gently to avoid splashes or spills.
Step 7: Cover the Dutch ovens and bake for up to 50 minutes. The top of the cheesecake will be solid and a golden-brown color once finished. If more time is needed, keep checking the cheesecake every 10 minutes.
Step 8: Remove the lid of the Dutch ovens and allow the cheesecake to cool. Remove the aluminum tins and add toppings before serving.
Recipe 2: Gluten-Free
For the gluten-free recipe of Dutch oven cheesecake, you will need the following ingredients.
- Half tablespoon vanilla
- 1 cup of sugar
- 1 3/4 cups of sweetened condensed milk
- 3/4 cup of gluten-free flour
- 2 eggs
- 3 packages of softened cream cheese
- 1/2 stick of melted butter
- 1 package of gluten-free chocolate sandwich cookies
Step 1: Grind or blend the cookies. Separate 1/8 cup of cookies for later, and mix the remainder with the melted butter.
Step 2: Grease your Dutch oven and transfer the mixture into it.
Step 3: Mix the reserved cookies with the sweetened condensed milk, vanilla, gluten-free flour, sugar, eggs, and cream cheese. Pour the mixture into the Dutch oven on the cookie crust.
Step 4: Bake for about 35 minutes. When it is done, the top of the cheesecake will be splitting and its color will be golden brown. Check every 5 minutes if more time is needed.
With that, your cheesecake is done! Serve it after a spicy dinner of Dutch oven jambalaya or Dutch oven gumbo with jalapeño cornbread to cool off your taste buds, or just enjoy it however you please—I won’t judge if you eat a slice for breakfast!