Triple Berry Cheesecake

Recipe Information

- Prep Time: 20 MIN
- Cook Time: 40-50 Min
- Servings: 6-8

Description

Sweet and super creamy, this easy-to-make berry-topped cheesecake will impress all your guests! The texture of a graham cracker crust and a fluffy filling will put a smile on anyone's face.

Ingredients

**Filling**
- 24 ounces cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 2-3 Tablespoons lemon juice
- 3 large eggs
 
**Crust**
- 1 package graham crackers
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 3 Tablespoons butter, melted
 
**Triple Berry Compote**
- 2 cups frozen triple berry compote
- 1/4 cup water
- 1/2-1 cup sugar
- 1/4 cold water
- 2 teaspoons cornstarch
 
**All Ingredients**
- 1 package graham crackers
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- 3 Tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 2-3 Tablespoons lemon juice
- 3 large eggs
- 2 cups frozen triple berry compote
- 1/4 cup water
- 1/2-1 cup sugar
- 1/4 cold water
- 2 teaspoons cornstarch

Instructions

**The Crust**

Step 1: Put a package of graham crackers in a gallon zip-lock bag, leave the top open, and use a rolling pin to crush the crackers to fine crumbs. Add the sugar and cinnamon.

Step 2: With parchment paper on the bottom of the pan, pour crumbs into a spring form pan that has been prepared.

Step 3: Drizzle the melted butter into the crumbs and mix well. Press firmly to cover the bottom and up the side a little bit.

**The Filling**

Step 1: Mix all ingredients well, adding eggs last and one at a time.

Step 2: Pour into prepared graham cracker crust and put in the pellet grill for about 40-50 minutes at 220°F. We cooked this on the bottom shelf of the jerky rack. If you are cooking right on the grill, it may cook a bit faster.

Step 3: Cheesecake is done when the middle jiggles slightly when shaken a bit. Let the cheesecake cool off a bit on a cooling rack. Put a paper towel on the top of the cheesecake to soak up any moisture, and then wrap it in plastic wrap and store it in the fridge overnight.

**Triple Berry Compote**

Step 1: Cook the berries and ¼ C. water in a saucepan until boiling, add the sugar, and cook until dissolved. Mix the cold water and corn starch, then add to the fruit mixture and stir until it thickens up to a syrup consistency. It will continue to thicken as it cools off. Top on top of cheesecake.

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