By Traeger Kitchen
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.
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|12||crushed graham crackers or your favorite cookies|
|1/4 Cup||brown sugar|
|5 Tablespoon||butter, softened|
|2 1/2 Pound||cream cheese|
|1/2 Cup||sour cream|
|2 Cup||fresh raspberries|
|2 Teaspoon||lemon juice|
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.
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.
12 crushed graham crackers or your favorite cookies
1/4 Cup brown sugar
1/8 Teaspoon cinnamon
5 Tablespoon butter, softened
Press the crust into the bottom of a 10-inch buttered pan.
In a bowl, beat in the cream cheese until it is smooth and soft.
2 1/2 Pound cream cheese
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.
1/2 Cup sour cream
1/2 Cup Sugar
6 Whole eggs
1 Tablespoon vanilla
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.
300 ˚F / 149 ˚C
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.
1/2 Cup Sugar
1/4 Cup water
2 Cup fresh raspberries
1 Cup blueberries
1 Cup blackberries
2 Teaspoon lemon juice
1 Pinch Salt
2 Tablespoon butter
Slice and top with berry compote. Enjoy!