Traeger Cheesecake

Perfectly simple and creamy New York Style cheesecake with a graham cracker crust, made easy with step-by-step instructions for a delicious dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the Traeger to 350F.

Step 2

Make the graham cracker crust by combining crushed graham crackers, melted butter, and brown sugar in the bowl of a stand mixer.

Step 3

Press the crust mixture into the bottom of a springform pan.

Step 4

Bake at 350 for 10 minutes. Remove the crust and set aside.

Step 5

Lower the heat of the Traeger to 300F.

Step 6

Start by beating all 5 blocks of cream cheese in a mixer with the paddle attachment.

Step 7

Next, add the sugar, sour cream, and vanilla. Mix until combined. Scrape the sides of the bowl down.

Step 8

Add all 5 eggs and mix well until the cheesecake filling is completely combined.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

After it has cooled for 1 hour, cover the top with plastic wrap and refrigerate overnight.

Step 14

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.

Step 15

Now you are ready to cut and serve the cheesecake. Enjoy.