Marbled Cheesecake
Patti and I reserve one night a week for ourselves — our date night. Often we cook something special in our Pacific Living outdoor oven, though sometimes we cook inside and dine on the patio. Our outdoor dining area has a comfortable rainforest theme with a wood-burning stove, soft lights, candles, lanterns and surround sound. We enjoy a glass of wine or a strawberry margarita made with frozen strawberries, great food, music and occasionally a dance.
One evening we wanted cheesecake but it was too hot to heat up the kitchen, so we assembled and baked this marbled cheesecake in the Pacific Living outdoor oven. It was simple to make and turned out wonderfully.
Marbled Cheesecake
Prep Time: 20 minutes
Cook Time: 90 minutes at 350°F (174°C)
Crust Ingredients
- 1 package chocolate chip cookies, crushed into crumbs
- ¼ cup butter, melted
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
Cheesecake Ingredients
- 4 (8 oz.) packages light cream cheese, softened
- 6 oz. light sour cream
- 3 eggs, beaten
- 1 tablespoon fresh lemon juice
- 2 tablespoons pure vanilla extract
- ½ cup cocoa powder
- 3 tablespoons all-purpose flour
- 2/3 cup sugar
- 1 tablespoon vegetable oil
Use a food processor to crumble your cookies for the crust
Use a food processor to crumble your cookies for the crustDirections
Spray a 9-inch springform pan with cooking spray to help release the cheesecake later.
In a food processor or a bowl, combine the cookie crumbs, melted butter, brown sugar and vanilla. Press the mixture evenly into the bottom of the prepared 9-inch springform pan. Use the bottom of a glass to press the crust firmly. Place the pan on a baking sheet and bake the crust at 350°F (174°C) for 10 minutes.
Meanwhile, in a food processor or with a mixer, beat the cream cheese, sugar, sour cream, vanilla, lemon juice, eggs and flour until smooth and creamy.
To make the chocolate portion, blend 1½ cups of the cream cheese mixture with the cocoa powder, vegetable oil and a little extra vanilla until smooth.
Alternately spoon the plain and chocolate batters over the pre-baked crust. Use a butter knife to gently swirl the batters for a marbled effect. Place the cheesecake in the oven and bake at 350°F (174°C) for about 90 minutes. Avoid opening the oven door while baking to prevent the cheesecake from sinking.
Use a glass to press down the crust
In a food processor, beat the filling ingredients
Cooking Notes for Outdoor Ovens
If you use a smoke box, fill it with wood chips or pellets before starting. The oven’s bottom stone can get very hot, so use heavy cast iron or sturdy baking dishes and keep a close eye on your cook. Start the oven with the propane on, ignite following the manufacturer’s instructions, close the door and preheat to your target temperature. You may need to make small adjustments to reach the exact temperature, but once set the oven holds it well.
I placed the cheesecake on a baking sheet to catch any butter that might leak from the crust. Bake on the middle shelf at 350°F (174°C) for 90 minutes. When the cheesecake comes out, run a sharp knife around the edge of the springform pan to prevent sticking as it cools. Let it cool at room temperature briefly, then refrigerate for about five hours or overnight to fully set.
Serve and Enjoy
About our Recipes
We prepare recipes on our patio using a range of grills and smokers — pellet grills, side-box smokers, charcoal and gas units — which we call our “Wall of Grill.” Our methods focus on flavorful, lower-fat preparations that can be adapted to pellet, gas, wood or charcoal cookers. The key factors are time and temperature; while some dishes can be adapted to an indoor oven or slow cooker, outdoor cooking adds unique flavor.
A recipe is a guideline, not a rule. Feel free to adjust ingredients or techniques to suit your taste.
Live your passion,
Ken & Patti