Skip to Main Content
Baked Cherry Cheesecake Galette

Baked Cherry Cheesecake Galette

By Traeger Kitchen

Our famous 6-in-1 versatility is on full display in this easy to make Baked Cherry Cheesecake Galette recipe. We’re making this dessert simple, by filling up a premade pie dough with a homemade cherry cheesecake filling and tying it all together with our signature wood-fired flavor.

Prep Time

10 Min

Cook Time

20 Min




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
1 Pound cherries, thawed and drained if using frozen
1/4 Cup plus 1 tablespoon sugar
1 Tablespoon orange zest
1/2 Tablespoon lemon zest
1 Teaspoon coriander
1 Teaspoon cornstarch
1 Pinch salt
1 refrigerated pie crust
egg wash (1 egg plus 1 tablespoon water, milk or cream)
granulated sugar
vanilla ice cream, for serving
Crean Cheese Filling
8 Ounce cream cheese, softened
1 egg
1 Teaspoon vanilla
1/4 Cup sugar


  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    In a medium bowl, combine the cherries, 1/4 cup sugar, cornstarch, coriander, salt, orange and lemon zest.

  • 3

    For the cream cheese filing; in a separate bowl, whip together cream cheese, vanilla, sugar and egg.

  • 4

    Place the pie dough onto a sheet tray and stretch with a rolling pin until it is 1 inch larger in diameter.

  • 5

    Spread the cream cheese filling in the center of the pie dough leaving a 1 inch border around the edges. Pile the cherry mixture on top of the cream cheese.

  • 6

    Fold the edges of the pie dough in small segments up and over the filling. Brush the edges with egg wash and sprinkle with remaining granulated sugar.

  • 7

    Place the sheet tray directly on the grill grate and bake the galette for 15 to 20 minutes until the crust is golden brown and the cheesecake filling has set.

    350 ˚F / 177 ˚C


  • 8

    Serve galette warm with ice cream. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.