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: Pie Dough & Cranberry Cheesecake Galette
Print these recipe cards to keep it handy for your holiday baking!
Use this crust recipe (or purchase a pre-made crust if preferred, and move onto the next recipe card.)
Traditional Flaky Pie Crust
Making a pie crust from scratch might sound intimidating, but this recipe keeps it simple. The key? Keep everything cold. The cold butter forms those delicate, flaky layers, and ice-cold water brings the dough together without overworking it. Just follow the steps, and you’ll have the perfect foundation for your favorite pie.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup cold unsalted butter diced and chilled
- ½ cup ice-cold water or as needed
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt.
Cut in the butter: Add the chilled butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until you have pea-sized pieces.
Add water: Slowly add the ice-cold water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together. Be careful not to add too much water; the dough should be slightly crumbly but hold together when pressed.
Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Roll out the dough: On a lightly floured surface, roll out the dough to about ⅛ inch thick. Use a rolling pin to help transfer the dough to your pie pan.
Blind bake (if needed): For pies like pecan pie or custard pies, blind bake the bottom crust by placing parchment paper over the dough, filling it with dried beans, and baking at 375°F (190°C) for 12 minutes. Remove the weights and parchment, and bake for another 5 minutes until the crust is golden.
Notes
If you make this galette, tag me over on Instagram, I’d love to see your creation!
Cranberry Cheesecake Galette
Ingredients
- Cheesecake Filling:
- 12 oz cream cheese room temperature
- ½ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp orange juice freshly squeezed
- 2 tsp orange zest
Cranberry Filling:
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 2 tbsp orange juice
- 1 tsp orange zest
- 1 tsp lemon juice
For Assembly:
- Pie crust homemade or store-bought
- Egg wash 1 egg white whisked with 1 tbsp water
- 2 tbsp coarse sugar for sprinkling
Instructions
- Step 1: Prepare the Cheesecake Filling
In 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 Filling
In 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 Crust
Preheat 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 Galette
Spread 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 Touches
Brush 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 Galette
Place 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.
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!
