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
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.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
01:30
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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