Perfect Holiday Cranberry Cheesecake Galette Recipe
There's a hush that settles over the Tennessee woods come late November. The trees stand bare, the woodstove crackles, and the scent of butter and citrus hangs in the air while something bakes in the oven. This time of year, the kitchen becomes the heart of our home, and this cranberry cheesecake galette is one of those simple, rustic bakes that somehow feels extra special.
Made with flaky pie crust, tart homemade cranberry sauce, and a creamy citrus cheesecake layer, it's a no-fuss, show-stopping dessert we turn to every winter. If you're a cranberry lover like I am, you might also enjoy my buttery Cranberry Icebox Cookies or festive Cranberry Bliss Bars, two other seasonal favorites that bring that signature tart-sweet flavor into the kitchen this time of year.
Quick Look: Homemade Cranberry Cheesecake Galette
- ⏱️ Time: 20 min prep + 30-35 min bake + 10 min to cool
- ? Cost: ~$7-10 depending on your pantry
- ? Bake Temp: 375°F
- ? Filling: Cream cheese, orange zest + homemade cranberry sauce
- ✨ Texture: Buttery, creamy, tart, and flaky
- ?? Skill Level: Beginner-friendly, no tart pan needed
- ? Best For: Holiday dinners, Christmas dessert tables, cold-weather baking days
- ?️ Pro Tip: Chill the crust and don't skip the egg wash for that golden finish
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What Is a Galette?
A galette is pie's laid-back, rustic cousin. It's a freeform pastry, rolled out flat, filled in the center, and gently folded around the edges without the need for a tart pan. The beauty of a galette lies in its imperfect, handmade look. Flaky crust, bubbling fruit, and cozy charm in every bite.
Why You'll Love This Cranberry Galette
- Rustic and unfussy - No pie pan, just fold and bake
- Perfectly balanced - Creamy filling mellows the tart cranberries
- Festive and beautiful - Makes a gorgeous centerpiece for holiday meals
- Make-ahead friendly - Fillings can be prepped days before
- Simple ingredients - Nothing fancy, just pantry and fridge staples
Whether you're new to galettes or a seasoned pie baker, this dessert offers all the charm and comfort of something homemade and heartfelt.
Ingredient Notes + Substitutions
Pie Dough
Use my flaky pie crust recipe for best results. It's the same one we use for everything from pot pies to quiche. Store-bought works too, but nothing beats homemade.
Cream Cheese
Use full-fat cream cheese at room temp for a smooth filling. Cold cream cheese = lumpy cheesecake.
Fresh Cranberries
Fresh or frozen both work beautifully here. If you're using frozen, there's no need to thaw, just simmer a few minutes longer when making the filling. This recipe uses the same base as my Holiday Cranberry Sauce, so if you've already made a batch, feel free to use it here to save a step. It adds that same bright, tart flavor we love with just the right hint of citrus.
Orange Zest + Juice
This adds brightness and depth to both layers. Lemon juice in the cranberry sauce balances the tart with citrusy sweetness.
Optional Garnish
We love sugared cranberries and a sprig of rosemary for a festive touch when serving to guests.
Step-by-Step How to Make It (Tips + Tricks)
While the recipe card has all the precise measurements and directions, here's how I like to approach this bake in the homestead kitchen:
Start with cold dough
Chilled butter in the crust is what creates those flaky, golden layers. Don't skip the chill time after making or rolling your dough.
Spread gently
The cheesecake layer goes down first-smooth and creamy. Spoon the cooled cranberry mixture on top, keeping a 2-inch border clear so the dough can fold over easily.
No stress about perfection
Galettes are meant to be rustic. If the crust folds unevenly or the filling peeks through, that's part of the charm.
Egg wash is magic
It gives the crust that golden, sparkly finish and helps coarse sugar stick. Don't skip it!
Cool slightly before serving
The cheesecake layer needs a few minutes to set, and it slices beautifully once it's rested.
Variations + Different Ways to Use It
- Nutty Finish - Add chopped pecans or walnuts for texture and depth
- Berry Galette - Swap cranberries for blueberries or a mixed berry blend
- Apple Cranberry - A blend of thinly sliced apples and cranberries is another winter favorite
- Mini Galettes - Make smaller, individual galettes for gifting or parties
- Puff Pastry Option - Works beautifully in a pinch and creates an even flakier result
FAQ
Yes! They work just as well as fresh. You may need to simmer a couple minutes longer when making the sauce.
Absolutely. The cranberry and cheesecake fillings can be made 1-2 days ahead and stored in the fridge. Assemble and bake fresh for best texture.
Nope! That's the beauty of a galette-just roll, fill, and fold. A baking sheet and parchment are all you need.
Regular granulated sugar works, or skip it altogether. The crust will still be golden and delicious.
Storage + Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap fully cooled galette tightly in foil and freeze for up to 1 month. Reheat directly from frozen.
To Reheat: Warm in a 350°F oven for 5-7 minutes. This brings back that just-baked texture. Avoid microwaving if possible, as it softens the crust.
Cranberry Cheesecake Galette
Ingredients
Cheesecake Filling:
- 12 oz cream cheese room temperature
- ½ cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoon orange juice freshly squeezed
- 2 teaspoon orange zest
Cranberry Filling:
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 2 tablespoon orange juice
- 1 teaspoon orange zest
- 1 teaspoon lemon juice
For Assembly:
- 1 whole Pie crust homemade or store-bought
- 1 egg for egg wash 1 egg white whisked with 1 tablespoon cream or water
- 2 tablespoon coarse sugar for sprinkling
Instructions
- Step 1: Prepare the Cheesecake FillingIn a medium mixing bowl, use a handheld or stand mixer to beat the cream cheese until smooth and creamy.Add the granulated sugar, egg yolks, vanilla extract, orange juice, and orange zest. Beat again until the mixture is fully combined and free of lumps. Set aside.
- Step 2: Cook the Cranberry FillingIn a small saucepan over medium heat, combine fresh cranberries, granulated sugar, orange juice, orange zest, and lemon juice.Stir occasionally as the cranberries begin to soften and burst, forming a thick sauce. This should take about 5-7 minutes.Remove the pan from heat and let the cranberry filling cool to room temperature.
- Step 3: Roll Out the Pie CrustPreheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.On a lightly floured surface, roll out both chilled pie dough disks into 12-inch circles. Gently transfer each to a parchment-lined baking sheet.
- Step 4: Assemble the GaletteSpread half of the cheesecake filling evenly into each rolled dough circle. Leave a 2-inch border around the edges.Spoon the cranberry filling over the cheesecake layer, spreading it gently to create an even layer.Fold the edges of the dough up and over the filling, creating pleats as you go for a rustic look. Be sure to leave the center open to show off the layers.
- Step 5: Add the Finishing TouchesBrush the folded edges of the crust with the egg wash.Sprinkle the edges generously with coarse sugar for a golden, sparkly finish.
- Step 6: Bake the GalettePlace each assembled galette in the preheated oven (seperately) and bake for 30-35 minutes, or until the crust is golden brown and the cranberry filling bubbles.Remove the galette from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Notes
Crust Options: While a homemade pie crust provides the best buttery flavor, store-bought crust or puff pastry works well if you’re short on time.
Chilling the Dough: Ensure your pie crust is chilled before rolling it out. This helps maintain its structure and creates a flaky texture during baking.
Adjust the Tartness: If your cranberries are especially tart, you can add an extra tablespoon of sugar to the filling.
Egg Wash Benefits: Don’t skip the egg wash! It gives the crust its gorgeous golden brown color and helps coarse sugar stick for added texture and sweetness.
Serving Suggestions: For an extra festive touch, garnish slices with a dollop of whipped cream, a sprinkle of orange zest, or sugared cranberries.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes to crisp up the crust before serving.
This cranberry cheesecake galette has quickly become one of my favorite holiday desserts. The flaky crust, creamy cheesecake layer, and tart cranberries come together so perfectly, it’s the kind of dessert that disappears fast every time I make it. I love how it feels both rustic and elegant, just the way homemade desserts should be during the holidays.