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  • Mocha Pecan Cheesecake On The Royall Wood Pellet Grill

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    Mocha Pecan Cheesecake On The Royall Wood Pellet Grill
    Prep: 20 min Cook: 90 min Servings: 8
    by Ken & Patti Fisher
    13 recipes
    >
    I am always talking to folks about BBQ and I tell them “That you can do anything on the grill that you can do in the oven”. Along those lines Patti and I wanted to do a cheesecake and we didn’t want to heat up the house. So, we worked out a recipe that both match what our taste buds were craving and ingredients on hand. We talked about mixing this or blending that until we came up with our Mocha Pecan cheesecake. Then, off to the grill. Our Royall 3000 wood pellet grill/smoker. Our Royall never lets us down. It was so good; we may never use the oven for cheesecake again. Fred from Mojobricks had sent us some coffee pellets and I was saving them for something special. A Mocha Pecan cheesecake sounded extra special to us. By doing a 50/50 mix of Mojobricks coffee pellets and Royall’s pecan wood pellets I was able to pick up the coffee and pecan smoke flavors. There is a saying “Life is short, have dessert first”. Well, we definitely should have had this first for the way the coffee and the chocolate added smoky richness to the cream cheese and sour cream. Then, again for dessert for the above reasons, plus the buttery pecan cookie crust. Our favorite “Crash Test Dummies” loved it!

    Ingredients

    • 16 oz. package Pecan Shortbread cookies, crushed
    • 1 stick of butter, softened
    • 2 4oz. Nestle Semi-Sweet baking chocolate bars
    • 2 cups chopped pecans
    • 4 8oz. bricks cream cheese, softened
    • 8oz. sour cream
    • 1 cup sugar
    • ½ cup cold coffee
    • 4 eggs
    • 1 tsp. vanilla extract

    Directions

    1. Put cookies and butter into your food processer and mix well. Then, press cookie crumbs firmly into the bottom of your spring pan. Place it on the grill at 325 for 10 minutes to crisp up a bit.
    2. Pull it from the grill and let cool as you mix the chocolate. In a microwave safe bowl add one chocolate bar and a ¼ cup of coffee and heat for 2 minutes. Remove the chocolate from the microwave and blend with a spoon until smooth. Add 1 cup of the chopped pecans and mix well. Pour evenly over your cookie crust.
    3. In your food processer add the cream cheese and sour cream, mix well. Add the eggs, sugar and vanilla a little at a time until blended smooth, pour over your cookie crust.
    4. Now, you are ready for the grill.
    5. Note: I sprayed the spring pan with a cooking spray for an easer release.
    6. When you can insert a toothpick and it comes out dry (1 ½ hrs. here) pull it off the grill to cool. Mix up the last melted chocolate bar, coffee and pecans. Patti suggested we sprinkle some of the pecans on top for color contrast.
    7. Chill for 4 hours or overnight before serving. We had good friends over and we all wanted it now, so we put it in the freezer for two hours. Perfect…Cooking Directions: Royall Wood Pellet Grill/Smoker
    8. Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. I placed a “Grill Plate” directly onto the grill with the cheesecake on it.
    9. I baked my cheesecake for 1 ½ hours, until I could pull a clean toothpick out of it. I kept my cooking temp low because this cheesecake was about 4 inches deep. I did not want the outside overdone and the middle runny.
    10. You can use your oven the same way but without the smoky extra flavors we got from our Royall Wood Pellet Grill/Smoker.

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks great Ken & Patti! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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