Perfect Holiday Cranberry Cheesecake Galette Recipe
There's something magical about winter in the forests of Tennessee. Crisp, cool air settles in, the trees stand bare against the soft gray sky, and the aroma of something baking wafts from the kitchen. Here on our homestead, where from-scratch cooking is part of daily life, we love creating simple yet show-stopping desserts that embrace the beauty of whole, natural ingredients. This cranberry cheesecake galette is one of those recipes-a rustic, romantic dessert that's as cozy as the season itself.
What is a Galette?
If you're unfamiliar with galettes, you're in for a treat. Think of a galette as pie's carefree French cousin. Unlike a pie, there's no tart pan or perfect circle required. The dough is rolled out freeform, folded loosely over the filling, and baked to golden brown perfection. Its rustic appearance is part of its charm, making it the perfect dessert for the holidays-or any time you want something special but not fussy.
This cranberry cheesecake galette combines a flaky, buttery crust with a creamy cheesecake layer and a tart cranberry filling. It's the kind of dessert that feels right at home on a holiday table, yet it's simple enough to whip up on a cold weekday afternoon.
Why We Love This Recipe
Here on the homestead, we're all about using what's fresh, local, and seasonal. Cranberries might not grow here in Tennessee, but their bold tartness is a staple in winter baking, and they shine in this recipe. When paired with a creamy cheesecake filling and a buttery crust made from scratch, the result is nothing short of magical.
This cranberry cheesecake galette:
- Showcases simple, whole ingredients like fresh cranberries, cream cheese, and homemade pie dough.
- Is rustic and approachable-no tart pan or springform pan required.
- Pairs beautifully with a scoop of vanilla ice cream for a dreamy finish.
Ingredients You'll Need
Making this galette from scratch is simpler than you think. Here's what you'll need:
For the Pie Crust:
- Homemade pie dough: Our go-to flaky, buttery crust recipe. It's a homestead favorite we use in traditional pies and galettes alike.
- * This recipe makes enough crusts for two galettes
For the Cheesecake Filling:
- Cream cheese, room temperature
- Granulated sugar
- Egg yolks
- Vanilla extract
- Orange zest and juice
Cranberry Filling:
- Fresh cranberries
- Granulated sugar
- Orange juice
- Orange zest
- Lemon juice
For Assembly:
- Egg wash (egg whites + a splash of cold water)
- Coarse sugar for sprinkling
- Parchment paper
- Sugared Cranberries and Rosemary for Garnish
How to Make Cranberry Cheesecake Galette
This cranberry galette recipe is a breeze to make, even if you're new to baking. Here's how:
Step 1: Prepare the Dough
Start by making the crust using this tried and true recipe. In a large bowl, combine the flour mixture and cold butter pieces. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse meal. Add ice water slowly, just until the dough comes together.
Divide the dough in two, wrap each half in plastic wrap, and refrigerate for at least 30 minutes. Cold butter is the key to a flaky crust, so don't skip this step!
Step 2: Make the Cheesecake Filling
In a medium bowl, use a paddle attachment (or a handheld mixer) to beat the cream cheese until smooth. Add the sugar, egg yolks, orange zest and juice, and vanilla extract. Mix until creamy.
Step 3: Cook the Cranberry Filling
In a small saucepan over medium heat, combine fresh cranberries, granulated sugar, orange juice, orange zest, and a squeeze of lemon juice. Cook until the cranberries burst and the mixture thickens. Set aside to cool.
Step 4: Assemble the Galette
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to the parchment-lined baking sheet.
Spread the cheesecake filling in the center of the dough, leaving a 2-inch border. Spoon the cranberry filling on top of the cheesecake layer. Gently fold the edges of the dough over the filling, creating a rustic border.
Brush the crust with egg wash and sprinkle with coarse sugar for a golden, sparkly finish.
Step 5: Bake and Enjoy
Bake the galette for 30-35 minutes, or until the crust is golden brown and the cranberry filling bubbles. Let it cool slightly on a wire rack before serving.
Serving and Storage
This cranberry cheesecake galette is best served warm, paired with a scoop of vanilla ice cream or whipped cream. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat slices in the oven for a few minutes to revive their just-baked goodness.
A Few Tips from the Homestead Kitchen
- Chill the Dough: Keeping the butter cold is the secret to that flaky, buttery crust.
- Balance the Flavors: The creamy cheesecake layer softens the tartness of the cranberries. Adjust the sugar in the cranberry filling to suit your taste.
- Make it Your Own: This galette is wonderfully versatile. Try swapping the cranberries for juicy berries, apples, or even a triple berry filling.
Recipe Cards: Cranberry Cheesecake Galette
For the best results, use my Perfect Every Time Pie Crust Recipe, a flaky, buttery crust that's been a homestead favorite for years. It's simple to make and holds up beautifully with the creamy cheesecake filling and tart cranberry topping. You can find the full crust recipe here.
Use this crust recipe (or purchase a pre-made crust if preferred, and move onto the next recipe card.)
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.
Nutrition
If you make this galette, tag me over on Instagram, I'd love to see your creation!
There's nothing better than a dessert that feels as cozy and inviting as home. This cranberry cheesecake galette is one of our favorite ways to bring the holiday spirit to the table. From our family here in the Tennessee woods to yours-happy baking!
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.