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• Step 1

  Coat a 9”x 13” baking dish with 2 Tbsp softened butter and set aside.

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  • 2 Tablespoon butter, softened

• Step 2

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

• Step 3

  In a mixer, combine the 24 oz of cream cheese, 1-1.5 cups of sugar and 2 tsp of vanilla. Mix for 60-90 seconds on high with paddle attachment.

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  • 24 Ounce cream cheese

  • 1 1/2 Cup sugar

  • 2 Tablespoon vanilla

• Step 4

  Take crescents out of the refrigerator. Open one can and place into the buttered 9” x 13” rectangular metal pan or pyrex. Make sure to fill in the gaps in this bottom layer of crescents.

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  • 2  Butter Flake Crescent Rolls, Tube

• Step 5

  Put the cream cheese mixture on the top of the crescent layer using a spatula to make it level.

• Step 6

  Pour 1/2 cup of melted butter on the top of the last layer of crescent. Start on sides first then middle.

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  • 1/2 Cup butter, melted

• Step 7

  Then sprinkle 1/4 cup to 1/2 cup of sugar over the entire pan followed by an even light dusting of cinnamon.

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  • As Needed sugar

  • As Needed ground cinnamon

• Step 8

  Place pan directly on the grill grate and bake for 40-50 minutes until top is brown and starting to get crusty. Remove from grill and let cool 5-10 minutes. This allows the cheesecake to set which makes portioning easier.

  00:50

  350 ˚F / 177 ˚C

• Step 9

  This can be served warm or cold as it is good either way. Enjoy!