Baked Cherry Cheesecake Galette

Steps

• 1

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

  350 ˚F / 177 ˚C

• 2

  Make the cherry filling: In a medium bowl, combine the cherries, sugar, cornstarch, coriander, salt, orange zest, and lemon zest.

  Ingredients

  • 1 Pound cherries, pitted if fresh or thawed and drained well if frozen

  • 1/4 Cup Sugar

  • 1 Teaspoon cornstarch

  • 1 Teaspoon ground coriander

  •  Pinch of kosher salt

  • 1 Tablespoon orange zest

  • 1 1/2 Teaspoon lemon zest

• 3

  Make the cheesecake filing: In a separate medium bowl, whip together cream cheese, vanilla, sugar, and egg until smooth.

  Ingredients

  • 8 Ounce cream cheese, softened

  • 1 Teaspoon vanilla extract

  • 1/4 Cup Sugar

  • 1 Large egg

• 4

  Assemble the galette: Unroll the pie dough onto a baking sheet and roll out with a rolling pin until 1 inch larger in diameter. Spread the cheesecake filling over the center of the pie dough, leaving a 1-inch border around the edges, then spoon the cherry filling on top of the cream cheese mixture. Fold the edges of the pie dough up and over the filling. Brush the edges of the dough with the egg wash and sprinkle with the sugar.

  Ingredients

  • 1  pre-made pie dough, thawed if frozen

  • 1 Large egg beaten with 1 tablespoon water, milk, or cream

  • 1 Tablespoon Sugar

• 5

  Place the baking sheet on the grill grates. Close the lid and bake the galette until the crust is golden brown and the cheesecake filling has set, about 20 minutes.

  350 ˚F / 177 ˚C

• 6

  Serve galette warm with ice cream. Enjoy!

  Ingredients

  •  vanilla ice cream, for serving