Traeger Cheesecake Recipe

slice of cheesecake with caramel sauce on white plate with fork glass jar of caramel sauce and smoked cheesecake

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5 from 1 vote

Traeger Cheesecake Recipe

Perfectly simple and creamy New York Style cheesecake with a graham crackers crust

Prep Time20

Cook Time1 40

Total Time2

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings:

Calories: 253kcal

Author: Alexis Leonhardt

Equipment

1 springform pan
1 stand mixer
pan for water bath
aluminum foil larger sheet size the better

Ingredients

5 8 ounce blocks of cream cheese
1 cup sugar
5 whole eggs
½ cup sour cream
2 teaspoon vanilla extract
2 cups graham crackers 12 whole crackers crushed unto fine crumbs
¼ cup brown sugar
5 tablespoon butter melted

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Instructions

Preheat the Traeger to 350F
Make the graham cracker crust by combining crushed graham crackers, melted butter, and brown sugar in the bowl of a stand mixer.
Press the crust mixture into the bottom of a springform pan
Bake at 350 for 10 minutes. Remove the crust and set aside.
Lower the heat of the Traeger to 300F
Start by beating all 5 blocks of cream cheese in a mixer with the paddle attachment.
Next add the sugar, sour cream and vanilla. Mix until combined. Scrape the sides of the bowl down.
Add all 5 eggs and mix well until the cheesecake filling is completely combined
Pour the cheesecake filling into the pan with your prepared crust. Take a large sheet of aluminum foil and lay the cheesecake in the center. Pull up the sides of the foil so it will be protected in the water bath.
Set the cheesecake with its foil protector into a large deep pan. Place the pan directly on the grill grates and use a measuring cup to add water. About an inch up the sides is all you need.
Close the lid and bake the cheesecake for 90 minutes. After 90 minutes, check the cheesecake by giving the pan a gentle jiggle. There should be slight movement in the cheesecake, but it should be set. If needed, cook for an additional 10 minutes.
Remove the cheesecake and shut down the Traeger. Take the cheesecake out of the water bath and allow to cool for 1 hour at room temperature.
After it has cooled for 1 hour, cover the top with plastic wrap and refrigerate overnight.
The next day, when you are ready to serve unlock the springform pan. Use a knife to scrape around the edges to release the cheesecake from the pan.
Now you are ready to cut and serve the cheesecake. Enjoy.

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