Chef Baloo

 I took a shot at this recipe from Scouter Magazine (http://www.scoutingmagazine.org/issues/1103/d-dutch.html) and was very pleased with the results.  And yes, as promised - there was general amazement at the fact that you could make cheesecake in a Dutch Oven while camping. The hype was lived up to.

A few tips that I would add to the recipe (since you can't get every detail about cooking something in a small article.

1) I would add a bit of extra crushed graham crackers and butter so there is more crust. It would have been nice to have the crust come up above just a little higher. Some of that extra toasted graham crackers sprinkled on top would have been delish!

2) The recipe is serious when it reminds you to soften the cream cheese before preparing the filling. Plan to let the cream cheese sit for 30-60 minutes at least in order to get soft enough for blending. Our alternative was getting in there with a clean pair of hands and letting body heat squish that cream cheese until it was blended. Fun for squishers and viewers alike!

3) Warm cheesecake right out of the Dutch Oven is good - but cooling the cheesecake (either right in the Dutch Oven or in a cooler with ice) is even better. Of course, if you are going to put the Dutch Oven in a cooler, remember to let it cool down on its own first - putting a warm Dutch Oven on ice is a good way to get a cracked Dutch Oven! (And don't forget to separate the cheesecake from the sides and bottom while still a little warm to make it easier to get out of the oven.

Overall, I was very impressed with this recipe. Definitely one I will use again.