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Ranch Dip Dutch Oven Cheesecake + Glamping

A creamy, delicious marshmallow cheesecake that you can make in a dutch oven while glamping! With a fun topping bar including chocolate ganache, Honey Maid Graham Crackers, and more!
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate ganache, dutch oven, glamping, graham crackers, ranch dip, smores
Calories: 3571kcal
Author: Rachael

Ingredients

  • 8 oz of Sour Cream
  • 1 tsp of Onion Powder
  • 1 tsp of Garlic Powder
  • 2 tsp of dried Dill
  • 1/2 tsp dried Basil
  • Salt and Pepper to taste
  • A squeeze of fresh lemon adjust according to taste
  • 10 inch dutch oven
  • 8 inch spring form pan
  • aluminum foil
  • 2 cups water
  • 30 pieces of charcoal more may be needed

Crust

  • 1 cup Honey Maid Graham Crackers
  • 1/4 cup butter melted
  • 2 Tbs sugar

Filling

  • 2- 8 ounce packages of cream cheese
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/3 cup marshmallow fluff
  • 1/2 cup heavy whipping cream

Instructions

  • Mix all ingredients in a small bowl.
  • Taste and adjust seasonings to your personal preference.
  • Keep chilled until ready to serve.
  • Serve with pizza and veggie sides.
  • Start your charcoal. Light it, and get it going so it is hot. Depending on weather conditions, make a foil tent around it to keep it hot.
  • Crush graham crackers
  • Mix with melted butter and sugar to form a crust
  • Press the Honey Maid graham cracker mixture into the bottom of a springform pan
  • Put 2 cups of water in the bottom of a 10 inch dutch oven
  • Place 8 charcoal pieces under the dutch oven, and 12 on the lid, put the lid over the top and start heating the dutch oven and water.
  • While that is heating, mix together the filling. Use a hand mixer, or just mix really well, and mix the cream cheese and sugar, vanilla, marshmallow fluff, and heaving whipping cream.
  • When well mixed, add the eggs, one at a time, and blend until just incorporated. Do not over mix. Pour over crust into springform pan. If your pan is not airtight, put foil around the bottom edge so the water bath does not seep in and ruin your cheesecake.
  • Carefully lift the lid to the dutch oven, and place the springform inside the heated water.
  • Replace lid and let cook for about 1- 1 1/2 hours, until no longer jiggly in center. Replace coals as needed to keep the dutch oven hot and heating evenly.
  • Once cooked, remove from dutch oven, and let cool. Then top as you wish. For me it was chocolate ganache and graham crackers.

Notes

I replaced a few coals about half way through the process. 3 on top, and added to extras on bottom at the 30 minute mark. It took just oven an hour for my cheesecake to cook.

Nutrition

Calories: 3571kcal | Carbohydrates: 307g | Protein: 43g | Fat: 249g | Saturated Fat: 141g | Cholesterol: 1042mg | Sodium: 2296mg | Potassium: 1184mg | Fiber: 4g | Sugar: 237g | Vitamin A: 9055IU | Vitamin C: 4mg | Calcium: 827mg | Iron: 10.5mg