Dutch oven cheesecake, two ways

If you have not gathered by now, we love trying new desserts in the dutch oven! So I wanted a bit of a challenge and decided to make a cheesecake. I went to my trusty Scout’s Outdoor Cookbook and found a cheesecake recipe that I modified a little bit. And it turned out really good! The next time around I modified the recipe a little more to make a gluten-free version that we actually think turned out better than the original!

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Dutch Oven Oreo Cheesecake:

• 1 package Oreo cookies (I chopped these up in a blender before we left home)
• 1 stick butter, melted
• 3 packages cream cheese, softened
• 2 eggs
• 1 cup sugar
• 1 cup all-purpose flour (I would cut back on this if you like a creamier and not-so-dense texture)
• 1/2 tablespoon vanilla
• 1 14 oz. can sweetened condensed milk

Step 1: Reserve about 1/8 cup of the Oreos, which you will mix into the filling later. Mix the rest of the ground up cookies and the stick of melted butter. Press the mixture into a well-greased dutch oven, or line a dutch oven with foil and spray the foil with cooking spray.

Step 2:  Mix the cream cheese, eggs, sugar, flour, vanilla, sweetened condensed milk, and the remaining sandwich cookies. Pour the mixture into the dutch oven on top of the sandwich cookie crust.

Full disclosure: Kristin keeps a hand mixer in the camper and I used it to make sure the filling was nice and smooth.

Step 3: Bake with eight coals below and 20 coals on top for about 35-45 minutes until the top is splitting and golden brown.

So that’s the regular dutch oven Oreo cheesecake … now for the gluten-free version that we actually liked better!

Gluten-Free Dutch Oven Cheesecake:

• 1 package gluten-free chocolate sandwich cookies (I again chopped these up in a blender before we left home)
• 1/2 to 3/4 stick butter, melted
• 3 packages cream cheese, softened
• 2 eggs
• 1 cup sugar
• 3/4 cup all-purpose gluten-free flour or all-purpose baking mix
• 1/2 tablespoon vanilla
• 1 14 oz. can sweetened condensed milk

We used Aldi’s gluten-free sandwich cookies, but at the time they were an Aldi special buy–I’m hopeful the store will continue to carry them, but alas I have not seen them for awhile at our store. 🙁

Step 1: Reserve about 1/8 cup of the cookies, which you will mix into the filling later. Mix the rest of the ground up cookies and the melted butter. How much butter you need will depend on how much the gluten-free cookies absorb; each brand will be a little different, so start with 1/2 stick of melted butter and add as needed to reach a moist consistency. Press the mixture into a well-greased dutch oven, or line a dutch oven with foil and spray the foil with cooking spray.

Step 2:  Mix the cream cheese, eggs, sugar, gluten-free flour, vanilla, sweetened condensed milk, and the remaining sandwich cookies. Pour the mixture into the dutch oven on top of the sandwich cookie crust.

Full disclosure: Kristin keeps a hand mixer in the camper and I used it to make sure the filling was nice and smooth.

Step 3: Bake with eight coals below and 20 coals on top for about 35-45 minutes until the top is splitting and golden brown.

Enjoy!