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Baked Summer Berry Cheesecake

Traeger Kitchen


Baked Summer Berry Cheesecake

Prep Time

1 Hours

Cook Time

30 Minutes

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Pellets

Pecan

Enjoy the spoils of a fresh dessert and bake it over pecan. Creamy, scratch-made cheesecake with a crumbly graham cracker crust, baked and topped with a fresh berry compote will send your tastebuds into a heavenly tailspin.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 minutes.
    • 2

      In a bowl with a paddle attachment, add the Graham crackers, brown sugar and cinnamon. Turn on medium speed until mixed together. Add butter and mix on low until all of the butter is incorporated.
    • 3

      Press the crust into the bottom of a 10-inch buttered pan.
    • 4

      In a bowl, beat in the cream cheese until it is smooth and soft.
    • 5

      Add the sour cream and beat until soft and well incorporated. Add the sugar and beat in for approximately 3 minutes. Add eggs and beat to incorporate. Mix in vanilla.
    • 6

      Pour mixture into the prepared pan. Take to the pre-heated Traeger and bake on a water bath for approximately 1-1/2 hours. Once cheesecake is done, place in the fridge for at least 8 hours.
      Grill Icon
      Grill300˚
    • 7

      To make berry compote: In a nonreactive pan, add sugar and water. Bring to a boil for 1 minute, until sugar is dissolved. Add berries, lemon juice and salt. Bring to a boil and add butter mixing until butter is dissolved. Let it rest until cold.
    • 8

      Slice and top with berry compote. Enjoy!

    Cooking Notes

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