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Baked Summer Berry Cheesecake

Baked Summer Berry Cheesecake

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.

Prep Time

1 Hr
30 Min

Cook Time

30 Min




This recipe serves:


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Units of Measurement:
12 crushed graham crackers or your favorite cookies
1/4 Cup brown sugar
1/8 Teaspoon cinnamon
5 Tablespoon butter, softened
2 1/2 Pound cream cheese
1/2 Cup sour cream
1 Cup Sugar
6 Whole eggs
1 Tablespoon vanilla
1/4 Cup water
2 Cup fresh raspberries
1 Cup blueberries
1 Cup blackberries
2 Teaspoon lemon juice
1 Pinch Salt
2 Tablespoon butter


  • 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.

    300 ˚F / 149 ˚C


  • 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!

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